Make the crumb topping by combining the flour, sugar, and lime zest together; drizzle
with cooled melted butter and mix with a fork until crumbly.
In a medium bowl, whisk
the cooled melted butter, brown sugar, and honey together until completely smooth and thick.
Make the crumb topping [/ b] by combining the flour, sugar, and lime zest together; drizzle with
cooled melted butter and mix with a fork until crumbly.
In a large bowl, whisk together egg, milk,
cooled melted butter and vanilla.
In a smaller bowl, combine the buttermilk, egg and raspberry juice before adding in
the cooled melted butter and freeze dried raspberries if using.
In a large bowl, pour in
the cooled melted butter.
I also found adding some of the leftover pumpkin puree (a couple tablespoons or however strong a flavor you want) to the glaze along with
some cooled melted butter (like a tablespoon) and a couple dashes of salt and more spices really gave it an overall nice pop of pumpkin flavor.