Ingredients

Crumb topping

• 2 tablespoons granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter melted
• scant 1/2 cup all purpose flour

Muffins

• 1 1/2 cups all purpose flour see note
• 2 teaspoons ground cinnamon or pumpkin pie spice
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup light brown sugar
• 1/3 cup canola, vegetable or melted coconut oil
• 1 1/4 cups canned pumpkin puree
• 1 teaspoon vanilla extract

Cinnamon icing

• 5 tablespoons powdered sugar
• 1-2 teaspoons milk more, if needed
• 1/8 teaspoon ground cinnamon

Directions

For the crumb topping

In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined. Set aside.

For the muffins

Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix. Divide the batter between 12 muffin cups. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.

For the icing

Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.

Notes

Feel free to swap up to half of the all purpose flour for white whole wheat flour.