Gluten Free Pumpkin Crumb Cake Muffins
STEP 1
Heat oven to 400°F. Lightly grease muffin pan or line with paper baking cups.
STEP 2
In medium bowl, stir together water, oil, eggs and pumpkin until blended. Add crumb cake mix and pumpkin pie spice; stir until combined. Gently fold in 1/2 cinnamon crumb topping.
STEP 3
Spoon batter into muffin pan, filling cups 2/3 full. Sprinkle remaining cinnamon crumb topping over batter, about 2-3 teaspoons per muffin.
STEP 4
Bake 15-20 minutes or until toothpick inserted into center comes out clean. While muffins are baking, prepare brown butter glaze.
STEP 5
Glaze: Melt butter in small saucepan over medium heat, swirling butter in pan occasionally, until butter turns golden brown and has a nutty aroma (about 10-15 minutes).
STEP 6
Place powdered sugar in small bowl. Gradually add brown butter to sugar, whisking until smooth. (There will be sediment in pan – do not add sediment to sugar.) Whisk in vanilla and 2 tablespoons milk.
STEP 7
Add remaining milk, 1 tablespoon at a time until glaze is desired consistency. Cool muffins 5 minutes and drizzle brown butter glaze over top of each muffin, about 2 – 3 teaspoons per muffin (or to desired amount).
