Pumpkin Spiced Muffins with Vanilla Maple Glaze

I'm just starting to make a small dent in my Fall recipe list, and with Thanksgiving now right around the corner I have so many ideas and so little time! But, before I get ahead of myself, I have to properly introduce you to these muffins...

Perfectly spiced pumpkin muffins with a crumb topping and vanilla maple glaze. All the flavors of fall wrapped up into one little muffin.

Ingredients:

Crumb Topping:
2 tablespoons melted butter
1/4 cup flour
1/4 cup brown sugar

Muffins:
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree

Vanilla Maple Glaze:
2 cups powdered sugar, sifted
4 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons maple syrup
1-2 tablespoons milk (as needed to thin icing)

Directions:

Preheat the oven to 350 degrees. Line muffin tins with liners and set aside.

Prepare the crumb topping: Combine melted butter, flour, and brown sugar in a small bowl. Mix with a fork until little pea size crumbs appear. Set aside in the fridge.

In a medium bowl, whisk flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg. Set aside. In the bowl of an electric mixer, cream softened butter with sugar. Beat in the eggs, one at a time, and add vanilla. Add the pumpkin puree and mix. Stir in the dry ingredients and mix to combine.

Scoop the batter into muffin tins 3/4 of the way full. Sprinkle with the crumb topping. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool on a wire rack while you prepare the glaze.

In a small bowl, combine powdered sugar, melted butter, vanilla extract, and maple syrup. Stir to combine into a nice glaze. Use milk as needed to thin out the glaze, but you will want it to be thick enough to pipe onto the muffins.

Once the muffins have completely cooled, fill a piping back with the glaze and pipe onto the muffins.

Recipe Adapted from Eat at Allie's