Pumpkin puree is one of the best things to cook with to make dessert worthy recipes with the added benefit of being on the healthy side. And, it does add a nice flavor.
These are one of my kids favorite dessert to make. My kids loved them and ate most of them up pretty quick. The batter was easy to make and once you spoon the batter into the muffin tins, you sprinkle a good amount of crumb mixture over the top.
Once they are done cooking, remove from the cupcake tins and put on a cooling rack. Mix the glaze and use a spoon to drizzle the glaze over the top.
Pumpkin puree can be purchase at the store. You can also make your own by baking a pumpkin pie pumpkin (cut in half, seeds removed). Allow the pumpkin to cool and remove the “meat” of the pumpkin. Puree in a blender.
You can use cupcake liners. I like to use spray oil on the inside of the liners prior to adding the batter. This will allow the muffins to be removed easier and the cupcake liners won’t stick to the muffins.
Make an extra batch and freeze the muffins in a ziploc freezer bag. Leave off the glaze before freezing. Remove from the freezer and thaw and then drizzle with glaze before serving.