PBfit Pumpkin Spice Crumb Cake Muffins

Calories: 250Carbs: 38Proteins: 8Fats: 6Serves: 15

Ingredients

1 and 1/2 cups all-purpose flour
½ cup PBfit Pumpkin Spice powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/2 cup avocado oil
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 and 1/2 cups canned pumpkin puree
2 large eggs, at room temperature
1/4 cup milk, or oat milk
Crumb Topping
3/4 cup all-purpose flour
¼ cup PBfit Pumpkin Spice powder
1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
4 Tbsp unsalted butter, melted
PBfit Drizzle (optional)
4 Tbsp PBfit Pumpkin Spice
2 Tbsp water

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Directions

Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
Make the muffins: In a large bowl, whisk the flour, baking soda, PBift, cinnamon, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them almost full.
Make the crumb topping: Whisk the flour, PBfit, granulated sugar, brown sugar, together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
Bake for 12 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 7-10 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
Make the icing: Whisk all ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.