Pumpkin Crumble White Chocolate Muffins

Steps

1. 1

   Preheat your oven to 425°F (220 °C) (200°C (400 °F)). Line a standard muffin tin with paper liners or grease it lightly.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

3. 3

   In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and 2 tablespoons of milk. Mix until the mixture is smooth.

4. 4

   Gradually add the dry ingredients to the wet ingredients. Add the cinnamon, nutmeg, and ground cloves, stirring until just combined. Do not overmix the batter.

5. 5

   Gently fold in the white chocolate chips.

6. 6

   In a small bowl, prepare the crumble by combining the flour, brown sugar, granulated sugar, and melted butter. Mix with a fork until the mixture resembles coarse crumbs. (Note: You may add a pinch of cinnamon here if desired).

7. 7

   Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.

8. 8

   Sprinkle the crumble topping generously over each muffin.

9. 9

   Bake for 10-12 minutes at 425°F (220 °C) (200°C (400 °F)).

   Start 10-minute timer
10. 10

    Reduce the oven temperature to 350°F (180 °C) (175°C (350 °F)) and continue to bake for 12-15 minutes, or until a toothpick inserted into the center comes out slightly clean.

    Start 12-minute timer
11. 11

    Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

    Start 5-minute timer
12. 12

    Prepare the icing by whisking together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the cooled muffins and enjoy.