Pumpkin Spice Muffins

Pumpkin muffins are not normally the type of muffins you make in this season, but  my grandma gave me pumpkin in the fall and it keeps really well in the freezer.... so we brought it out this weekend to bring back this great fall flavor. This is not the typical pumpkin muffin, this is topped with a fabulous maple glaze and crumble that gives this muffin a new blast of sweet flavor.

Makes 12 Muffins
Ingredients:
Muffins:
     1/2 Cup Butter
     1-1/2 Cups Sugar
     2 Eggs
     Splash of Pure Vanilla  
     1-1/4 Cups Pumpkin puree
     1-1/2 Cups Flour
     1/4 Teaspoon Salt
     1/2 Teaspoon Baking Soda
     1/2 Teaspoon Baking Powder
     2 Teaspoons Cinnamon
     1/2 Teaspoon Ground Ginger

 Crumble:  
     1/4 Cup Flour
     1/4 Cup Brown Sugar
     4 Tablespoons Of Melted Butter (liquid)

Glaze:
     2 Cups Powered Sugar
     4 Tablespoons Soft Butter 
     1/2 Tablespoon Pure Vanilla (Vanilla Extract)
     3 Tablespoons Maple Syrup
     3 Tablespoons Skim Milk

Directions

Crumble:

1. Melt butter and mix in flour and brown sugar
2. Place in fridge and cool 

Muffins:

1. Preheat the oven to 350 degrees F. Line up 12 paper liners in a muffin pan or grease the pan so cupcakes will not stick
2. In a large bowl mix butter and sugar together until light and fluffy
3. Add in eggs, then add in vanilla and mix well, once fully mixed add in your pumpkin puree
4. In another bowl mix all dry ingredients flour, salt baking, soda, baking powder, cinnamon and ground ginger.
5. fold in all dry ingredients into wet ingredients and mix fully  
6. Pour in batter filling about 3/4 full in each cup, and top with crumble 
7. Place in oven, set timer for about 20 minutes. When done remove from oven and set side to cool

Glaze:

1. In a  large bowl mix icing sugar and warm butter until thick and creamy, once the the frosting is smooth, add in pure vanilla and maple syrup and mix thoroughly. Also add in Skim Milk to thin the Icing 

NOW ENJOY THIS GREAT PUMPKIN FLAVOUR!!!