This Mini Pumpkin Muffin recipe makes the best pumpkin muffins, with a sweet and crunchy crumble, and a drizzle to top. They have the perfect size if you don't want to indulge in a big muffin, or as a school snack; a little muffin perfect for little hands.
Make the crumble topping. Using a small bowl, mix the flour, granulated sugar, brown sugar, cinnamon, salt and melted butter; mixture will resemble wet sand. Set aside. Mix the dry ingredients on a large bowl, set aside.
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. 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!
Using a small cookie scoop or a tablespoon, spoon batter into the mini muffin tin, until 3/4 full. 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.
Let the mini pumpkin muffins cool in the pan for 3 minutes, then transfer to a wire rack to cool completely. Mix the drizzle ingredients until no lumps are visible, and drizzle on top of the muffins.