These Pumpkin Streusel Muffins are 10/10. Moist, tender pumpkin muffins are topped with a crumbly and sweet streusel and then finished with sticky, sweet glaze.
Have I started going overboard with the pumpkin recipes this season? I’m torn between wanting to keep myself in check and not really caring. I’m only semi-cognizant of the “issue” because Sean will sometimes remark that everything I make during the Fall contains pumpkin.
At this moment, I guess I don’t really care so much. Especially because these muffins are delicious.
I took them to a brunch over the weekend, where they were well-received. Even the host’s dog managed to get a hold of (at least part of) a muffin; he seemed pretty pleased with himself, too.
This recipe came from the blog Gimme Some Oven.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 1 15 oz. can pumpkin puree
- 8 tbs unsalted butter, melted
- 2 eggs
- 2 tsp vanilla extract
- 2 tbs unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tsp cinnamon
- 1 tbs unsalted butter melted
- 1 cup powdered sugar
- 1-2 tbs milk
Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners, or spray with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
In another medium bowl, combine the sugar, pumpkin puree, melted butter, eggs, and vanilla extract. Mix until well-combined.
Add the wet ingredients to the dry and stir until everything is combined. Fill the lined muffin tins ~2/3 of the way.
Combine all of the streusel ingredients in a small bowl. Use a fork or your fingertips to mix all of the ingredients together until a crumbly streusel topping forms.
Top each of the muffins with ~1 tbs of the streusel topping.
Bake 15-20 minutes, or until a toothpick, when inserted into the center of a muffin, comes out clean.
Allow the muffins to cool in the pan for 5-10 minutes before removing them to a wire rack to cool completely.
Combine all of the ingredients for the glaze in a small bowl. Drizzle the glaze over the top of the cooled muffins.