麻豆社

Ingredients:
Plain flour 250 g
Bicarb of soda 1 t
Ground cinnamon 2 t
Ground ginger 录 t
Ground nutmeg 录 t
Ground allspice 录 t
Ground clove Pinch
Salt 陆 t
Oil 120 ml
Granulated sugar 100 g
Light brown sugar 100 g
Pumpkin puree 340 g
Eggs 2
Milk 60 ml

Topping
Butter, melted 85 g
Flour 100 g
Granulated sugar 50 g
Light brown sugar 50 g
Ground cinnamon 陆 t

Glaze
Icing sugar 100 g
Maple syrup 1 Tbs
Milk 1 Tbs

METHOD:
Preheat oven to 200掳C. Line muffin tin with cupcake liners. This recipe makes 16-18 muffins depending on what size muffin tin you use.
Add flour, baking soda, spices, and salt together then set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Add the dry ingredients into the wet ingredients and fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them 2/3 full.
Make the crumb topping by adding the dry ingredients to the melted butter and stirring with a fork until crumbs form. Do not over mix. Spoon crumbs evenly on top of the muffins.
Bake for 5 minutes at 200掳C then reduce the temperature to 175掳C and bake for an additional 15-17 minutes or until a toothpick inserted in the centre comes out clean. Let the muffins to cool for 10 minutes in the muffin tin while you make the glaze.
To make the glaze whisk all of the ingredients together until combine and drizzle over muffins. Store in an airtight container, in the fridge for up to 5 days.

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