Mini Pumpkin Muffin Recipe

0 Start by lining the mini muffin pan with muffin tins or grease with cooking spray, and pre-heat the oven to 400 F.
1 Then, make the streusel topping. Using a small bowl, mix the flour, granulated sugar, brown sugar, cinnamon, salt and melted butter; mixture will resemble wet sand. Set aside.
2 Mix the dry ingredients on a large bowl (combine flour, baking soda, salt, cinnamon, nutmeg and cloves), set aside.
3 On a separate medium bowl, mix the pumpkin mixture (granulated sugar, brown sugar, oil, milk, vanilla extract and pumpkin puree) until well combined. Add the egg and mix
4 Add the wet ingredients to the flour mixture and mix until just combined. Do not over mix your muffin batter or your muffins could turn out tougher and breadier! a few lumps in the batter are fine.
5 Using a small cookie scoop or a tablespoon, spoon batter into the mini muffin tin, until 3/4 full. Distribute evenly the crumble topping on top of the muffins, gently pushing the mixture into the batter.
6 Bake for 5 minutes, then reduce the heat to 350 and bake for an additional 6-7 minutes or until a toothpick inserted in the middle comes out clean.
7 Let the mini pumpkin muffins cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
8 Mix the drizzle ingredients until no lumps are visible, and drizzle on top of the muffins.