So it’s been officially over a year since I’ve posted anything here, which is kind of depressing huh? August 2015. Quick update on major things that have happened since then: we went on our honeymoon to Italy (oh my gosh, I could talk about that for 5 years but that will have to wait for another time), we traveled to New York & Los Angeles from Miami so many times that we’re now Executive Platinum frequent fliers, and oh hey! We moved back to Los Angeles!
I stumbled across this muffin recipe in September of last year and have been slightly obsessed with it ever since. I couldn’t hide this recipe from you all any longer so I’ve come out of blog-hiding to share these love muffins.
The crumb topping on this muffin is HANDS DOWN the best (bold, italic, underlined) I have ever had. I know you are probably like, okay calm down that’s probably not true. No, really, it’s that amazing. The key to this crumb is that the butter is melted and mixed in with the other ingredients, rather than the traditional crumb which incorporates cold butter into the sugar/flour/etc. This way leads to a few more dishes, but it is SO worth it.
Oh oh oh, and then there is the maple brown butter drizzle. You beautiful buttery, pancake smelling, deliciousness. Sigh…
I can’t even eat a muffin from the coffee shops in town anymore because they just feel like an epic let down. That certain-major-coffee-chain’s muffins taste like vending machine muffins now.
Nothing brings a smile to your day quite like a box of homemade muffins surprise delivered to your doorstep.
I know that it is January and so many of you guys are on Whole30 diets, or whatever the fun new diet is that rains all over my muffin parade. Good for you and having that will power. All I am saying is save this recipe for when you’ve come back to real life, and you can thank me later. I’ll be waiting, with a muffin.
PUMPKIN CRUMB MUFFINS
1 cup sugar
1/2 cup brown sugar
8 oz canned pumpkin (about half of a 15 oz can)
3/4 cup canola oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups cake flour
Maple Brown Butter Icing Ingredients
2 tablespoons butter
1 1/4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons maple syrup
1-2 tablespoons water
Combine sugar, brown sugar, cinnamon, and salt in a medium bowl.
Stir in melted butter, then add in cake flour (the mixture will be very thick).
Using a spatula spread the mixture out onto a cookie sheet or piece of parchment paper and let it set for about 10 minutes in a cool place.
Preheat oven to 375º. Line your muffin pan with paper liners.
In a large bowl, whisk together eggs, brown sugar, sugar, pumpkin, and oil.
In a medium bowl, mix flour, baking soda, baking powder, pumpkin pie spice and salt.
Mix the flour into the pumpkin mixture and mix until smooth.
Fill the muffin tins about 3/4 full and top with the crumbled up topping to the point where it’s almost overflowing. Just squish the topping down a little bit.
Bake for 10 minutes at 375º, then turn the oven down to 350º for another 10-12 minutes. Let the muffins cool in the pan for about 10 minutes, then take out of the pan and prep to drizzle the icing.
Maple Brown Butter Icing
In a small pan on the stove, cook the butter until it smells nutty and there are brown specs at the bottom of the pan. This will happen quickly, so don’t walk away! Immediately pour into a small bowl.
Whisk in powdered sugar, vanilla, maple syrup and water until smooth. If it is too thick, add a little more water.
Either using a spoon or transferring into a plastic baggy, drizzle the icing over the muffins.
These muffins store well in a sealed container, if they last that long!