MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Crumb Cake Muffins
Categories: Cakes, Squash, Dairy
Yield: 8 servings

1 c A-P flour
1/4 c Sugar
1/4 c Packed brown sugar
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/8 ts Ground cloves
ds Salt
1 lg Egg; room temp
3/4 c Canned pumpkin
1/2 c Coconut oil; melted
1/4 c Sour cream

MMMMM--------------------------TOPPING-------------------------------
1/4 c A-P flour
2 tb Sugar
1 tb Brown sugar
1/8 ts Ground cinnamon
4 1/2 ts Butter; melted

MMMMM---------------------------GLAZE--------------------------------
1/2 c Confectioners' sugar
1 tb Milk

Set oven @ 350ºF/175ºC.

In a large bowl, whisk the first 7 ingredients. In
another bowl, whisk egg, pumpkin, melted oil and sour
cream until blended. Add to flour mixture; stir just
until moistened. Fill 8 greased or paper-lined muffin
cups.

For topping, in a small bowl, mix flour, sugars and
cinnamon; stir in melted butter until crumbly. Sprinkle
over batter; press lightly into batter. Bake until a
toothpick inserted in center comes out clean, 22-25
minutes. Cool 5 minutes before removing from pan to a
wire rack.

Combine glaze ingredients; drizzle over muffins. Serve
warm.

Andrea Potischman, Menlo Park, California

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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