#MuffinMonday: Pumpkin Streusel Muffins
Fall is officially here! I mean it was 91 degrees outside today but technically, fall is here so that means pumpkin season is here too. I’ve been itching and itching to make something with pumpkin in it but I just never got around to it until now, thanks to this week’s installment of #MuffinMonday. I’m sure that if a pumpkin muffin recipe was not assigned, I’d probably not bring out the pumpkin stuff for another month! I know, I’m a bad food blogger.
On another note, did you guys watch the Emmy’s? I literally squealed when Damian Lewis, Claire Danes, and Homeland won their respective awards. It’s my absolute favorite show and I cannot be more thrilled that the second season is starting in a week! And did you guys know that Damian Lewis is British?! I would have never thought.
Anyway, I digress. I think I got a little too excited about all that.
Back to these muffins. The base of the muffins are incredibly fluffy and moist, almost like pumpkin bread, and that crumbly streusel combined with the thin drizzled glaze goes so well together. It’s one of my favorite breakfast muffins, especially when coupled with a nice, hot cup of coffee, and it definitely screams fall in my 90+ degree apartment!
So here’s how you make this:
Let’s first start with the streusel topping by combining some flour, sugar and cinnamon. You can then add the cold butter and work it into the ingredients until it gets nice and crumbly.
Now let’s combine the dry ingredients of the muffin batter - flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
Next, we’ll bring out the pumpkin puree. I always like to use Libby’s, or the organic ones from Trader Joe’s.
We’ll take that pumpkin puree and combine it with some butter, eggs and vanilla.
As always, we’ll pour the wet to dry ingredients, using a rubber spatula to make sure that we don’t overwork the batter.
Go ahead and divide the batter up into the muffin tray and then sprinkle on some of that streusel topping we made earlier.
Once you’re ready, pop these babies into a 350 degree F oven for about 16-18 minutes.
While the muffins are baking and the house is smelling amazing, let’s make the glaze. We’ll have to combine some confectioners’ sugar, butter and milk. You can always add more milk if the glaze is too thick or confectioners’ sugar if the glaze is too thin. This right here is the consistency that I like.
Once the muffins have cooled for about 5-10 minuts, drizzle on that glaze. I used a Ziploc bag with a cut-off tip.
When ready, dive in with a hot cup of coffee.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
One year ago: Pumpkin Butterscotch Cookies
Pumpkin Streusel Muffins (adapted from Gimme Some Oven):
Yields 12 muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15-ounce) can pumpkin puree
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, cut into bits
- 1/2 cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1-2 tablespoons milk
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
Allow glaze to set before serving.
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