Pumpkin crumble muffins

- Preheat oven to 350℉ and line 2 (12-count) muffin tins with cupcake liners.
- In a small bowl, combine all the crumble ingredients using your fingers, mix together until it resembles coarse wet sand. Set aside in the fridge.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Set aside.
- In a large bowl, add the eggs, granulated sugar, melted butter, extracts and pumpkin. Beat until combined.
- Fold in the dry ingredients with a spatula until just combined.
- Divide the batter evenly into each muffins tin and sprinkle the crumble over the top of each one.
- Cook for 22-27 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.
- For the glaze: combine all of the ingredients until creamy and smooth. Don’t add in all of the milk at once. Add in 1 tbsp at a time and as needed. Drizzle over the muffins once they’re completely cool.