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.
This recipe came from the blog Gimme Some Oven.
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.