Ingredients:

  • 65g all-purpose flour
  • 45g old-fashioned rolled oats
  • 100g brown sugar
  • 1 tsp ground cinnamon
  • 55g unsalted butter, melted
  • 250g all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 245g pumpkin puree
  • 150g granulated sugar
  • 50g brown sugar
  • 2 large eggs
  • 80ml vegetable oil
  • 60g full fat sour cream
  • 1 tsp vanilla extract
  • 120g powdered sugar
  • 30ml pure maple syrup
  • 2 tsp milk

Instructions:

  1. Combine 65g flour, 45g oats, 100g brown sugar, and 1 tsp cinnamon in a small bowl.
  2. Pour 55g melted butter over the oat mixture and stir with a fork until moist clumps form.
  3. In a large bowl, sift together 250g flour, 2 tsp spice, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk 245g pumpkin, both sugars, eggs, 80ml oil, 60g sour cream, and vanilla until smooth and bright orange.
  5. Fold the dry ingredients into the wet until no flour streaks remain.
  6. Divide the batter into a lined 12 cup muffin tin, filling each about three quarters full.
  7. Generously pile the oat crumble on top of each muffin, pressing down very lightly so it sticks to the batter.
  8. Place in a preheated 190C oven for 20 minutes until a tester comes out clean.
  9. Whisk 120g powdered sugar, 30ml maple syrup, and 2 tsp milk until silky and pourable.
  10. Drizzle the glaze over the muffins once they have cooled for 10 minutes.