Ingredients
Crumble topping:
3 tbsp sugar
⅓ cup brown sugar, packed
¾ teaspoon ground cinnamon
¾ cup all purpose flour
6 tbsp salted butter, melted
Batter:
1 ¾ cups all purpose flour
1 ½ tsp pumpkin pie spice
1 tsp cinnamon
½ tsp baking soda
1 tsp baking powder
2 large eggs (room temperature)
1 cup sugar
½ cup salted butter melted* (not too hot)
1/2 tbsp olive oil
1 can pumpkin puree
1 tsp vanilla extract
¼ cup apple juice
Cinnamon icing:
½ cup powdered sugar
dash of ground cinnamon
2+ tsp milk
Instructions
For the crumble topping:
In a medium bowl, mix sugars, cinnamon, and flour. Add the melted butter and stir until combined. Set aside.
For the muffins:
Preheat oven to 350°F. Grease 9 x 13 glass dish.
In a large bowl, combine flour, sugar, spices, baking soda, baking powder, and salt.
In a separate bowl, whisk eggs, *melted butter, olive oil, pumpkin puree, vanilla, and juice until combined. Pour the wet ingredients over the dry ingredients and stir until just combined, being careful not to over-mix.
Pour batter into greased dish, and crumble the topping over the top. Bake for approximately 25-30 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 10 minutes.
For the icing:
Whisk all ingredients until smooth, increasing the milk 1/2 teaspoon at a time until you reach your desired consistency. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin). Drizzle icing over the top of your cooled crumble.
*Be sure that your butter is not too hot. If it is too hot, your eggs will begin to cook when mixing with the melted butter.