Pumpkin Streusel Muffins
Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15-ounce) can pumpkin puree
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
For the cinnamon streusel topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, cut into cubes
For the glaze
- ½ cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons milk
Instructions
- 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.