Orange Pumpkin Muffins with Orange Glaze Crumble
Orange Pumpkin Muffins are perfectly moist, with an orange glaze crumble topping that gives it the perfect sweetness to start your morning.
Yield: 12 muffins
Prep Time 30 minutes
Cook Time 20 minutes
Total time 50 minutes
Ingredients:
Muffins:
1 ½ cup (180g) All-Purpose flour
½ teaspoon Baking Soda
1 teaspoon Baking Powder
¼ teaspoon Salt
2 teaspoon Pumpkin pie spice
1 teaspoon Cinnamon
1 Cup Pure pumpkin puree
½ cup Canola oil (or vegetable oil)
¾ cup Packed light brown sugar
¼ cup Granulated sugar
2 Eggs at room temperature
1 teaspoon Vanilla extract
¼ cup Uncle Matt’s Organic Orange Juice
2 teaspoon Orange zest
Crumble Topping:
¼ cup Packed light brown sugar
¼ cup Granulated sugar
½ teaspoon Pumpkin spice
2 tablespoon cold butter cut in chunks
Orange glaze:
½ cup Powdered sugar
½-1 tablespoon Uncle Matt’s Organic Orange Juice
1 teaspoon Orange zest
Instructions:
Preheat oven to 350 degrees Fahrenheit and spray 12 count muffin pan with non-stick spray or line with muffin liners. Set aside.
For the crumble
1. In a small bowl add sugars, pumpkin spice and combine. Cut in cold butter with fork or pastry blender. Mix until combined and crumbly texture forms. Set aside
Muffin Batter
1. In a medium bowl add flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon and whisk until combined. Set aside.
2. In a large bowl add oil, pumpkin puree, brown sugar and granulated sugar, eggs, vanilla, orange juice and zest and whisk until combined.
3. Fold in your dry ingredients to your wet ingredients until well combined. Be careful not to over mix the batter.
4. Fill the muffin liners almost to the top with a quarter cup or spoon.
5. Sprinkle the muffin batter with the crumble topping.
6. Bake in the oven for 20-21 minutes until toothpick inserted in the middle of the muffins comes out clean.
7. Let muffins cool for 5 minutes and then transfer to cooling rack.
Orange glaze
While the muffins cool in a small bowl whisk powdered sugar, orange juice and orange zest until well combined. Start with ½ tablespoon of orange juice. If batter is too thick add another ½ tablespoon of orange juice. With a spoon, drizzle over the muffins and serve.
Keep muffins at room temperature for one day or in the refrigerator in a sealed container for up to 5 days.
