Pumpkin Streusel Muffins
Servings: 18 muffins
Calories:
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 1 15 oz. can pumpkin puree
- 8 tbs unsalted butter, melted
- 2 eggs
- 2 teaspoon vanilla extract
For the streusel topping
- 2 tbs unsalted butter, room temperature
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 2 teaspoon cinnamon
For the glaze
- 1 tbs unsalted butter melted
- 1 cup powdered sugar
- 1-2 tbs milk
Instructions
To make the muffins
- 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 ~⅔ of the way.
To make the streusel
- 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.
To make the glaze
- Combine all of the ingredients for the glaze in a small bowl. Drizzle the glaze over the top of the cooled muffins.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg