Pumpkin Streusel Muffins

Moist, tender pumpkin muffins are topped with a crumbly and sweet streusel and then finished with sticky, sweet glaze. 
Pumpkin Muffins with Streusel Topping | A Nerd Cooks

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.Pumpkin Muffins with Streusel Topping | A Nerd Cooks

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.Pumpkin Muffins with Streusel Topping | A Nerd Cooks

This recipe came from the blog Gimme Some Oven.

You’ll need:

For the muffins (makes 16-18 muffins) – 

  • 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 salt
  • 1 cup granulated sugar
  • 1 15 oz. can pumpkin puree
  • 1 stick butter, melted
  • 2 eggs
  • 2 tsp vanilla extract

For the streusel topping – 

  • 2 tbs butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tsp cinnamon

For the glaze – 

  • 1 tbs butter, melted
  • 1 cup powdered sugar
  • 1-2 tbs milk

Preheat the oven to 350 degrees F.  Line 16-18 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.  Don’t over mix.  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 them 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.

Pumpkin Muffins with Streusel Topping | A Nerd Cooks

Advertisements

3 thoughts on “Pumpkin Streusel Muffins

  1. I hear you on the pumpkin thing! I feel kinda guilty because I have been using so many bananas lately. But if it tastes good and you’re on a roll, why the heck not? Especially if you’re willing to share struesel topping.

    I keep chucking at the thought of the dog being pleased with himself for stealing a muffin.

  2. I hear you on the pumpkin thing. I feel sorta guilty for using so many bananas lately. But hey, if it tastes good and you’re on a roll, why the heck not? Especially if you’re willing to share streusel topping.

    I keep chucking at the thought of the pup being pleased with himself for stealing a muffin

Thank you so much for stopping by! Please leave a message.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s