Ingredients
½cupvegetable oil,or half applesauce
3large eggs
1cupgranulated sugar
½cupbrown sugar
1½cupspumpkin puree
¾tspground cinnamon
¼tspground nutmeg
¼tspground ginger
1½tspsalt
1½tspbaking powder
1¾cupsall-purpose flour
½cuppecans,chopped
2tbspbutter
¼cupquick oats,or regular rolled oats
2tbspbrown sugar
¼tspsalt
2cupspowdered sugar
1tbspmaple syrup
2tbspmilk
Preparation
Preheat oven to 350 degrees F.
In a large bowl, whisk together the oil, eggs, 1 cup of sugar, ½ cup of brown sugar, pumpkin, cinnamon, nutmeg, ginger, salt and baking powder carefully.
Add in the flour and mix until just mixed.
In a small bowl, mash together pecans, butter, oats, brown sugar and salt between your fingers.
Using a ¼ cup ice cream scoop, add the batter into muffin cups. Top with a sprinkle of the crumble
Bake for 15 to 17 minutes.
In a small bowl or measuring cup, add the powdered sugar, maple syrup and milk until a nice thick icing consistency is achieved (a thickness somewhere between peanut butter and honey)
Microwave for 10 seconds to thin out.
Dunk a whisk into the cup then shake it back and forth over each muffin to make a drizzle.
Let cool.
