Ingredients
1 cup all-purpose flour1/4 cup sugar1/4 cup packed brown sugar1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/8 teaspoon ground clovesDash salt1 large egg, room temperature3/4 cup canned pumpkin1/2 cup coconut oil, melted1/4 cup sour creamTOPPING:1/4 cup all-purpose flour2 tablespoons sugar1 tablespoon brown sugar1/8 teaspoon ground cinnamon4-1/2 teaspoons butter or coconut oil, meltedGLAZE:1/2 cup confectioners’ sugar1 tablespoon 2% milk
Preparation
Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups.
For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over muffins. Serve warm.
