Today I decided to make these delicious Pumpkin Crumb Cake Muffins, as a way to use up some leftover pumpkin and also a very fall-inspired snack. These muffins turned out fairly well, however, there were a few modifications that I would alter for next time that would make it even better. For instance, I would recommend halving the amount of crumb topping, as it can harden on top of the muffins when baked in the oven, as well as using room temperature butter instead of melted better. By using room temperature butter, this allows the crumb topping to melt and retain its moisture when baking allowing a fluffier texture. As for decreasing the amount of crumb topping, this was purely because there was a bit too much left over. In fact, I think you could also make these muffins without the crumb topping and/or maple icing, or just make them with only the maple icing for a fluffier muffin. The muffins also took a bit longer to bake than expected around 5 minutes at 425F and 30 minutes at 350F for a total of 12 regular-sized muffins. Overall, this recipe turned out fairly well to create a fluffy muffin as a result of the added pumpkin and I hope you enjoyed this review! Happy baking :)
Here is the link to the recipe: sallysbakingaddiction.com
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