Spiced Streusel Pumpkin Muffins

I’m a summer girl, through and through. I just can’t help it! I love hot weather, swimming, and cooking and baking with fresh fruits and vegetables straight from the garden! But summer must inevitably end and I must move on. If I have to give up fresh fruit in my bakes than canned pumpkin is the next best thing I guess. So it makes sense that these Spiced Streusel Pumpkin Muffins are my first fall bake this year!

I made three batches of these babies this weekend just to make sure that I was giving you the best recipe. Luckily, my family and friends didn’t mind eating the experiments.

It’s not that the first and second batches of these pumpkin muffins weren’t good. They were, for sure. But I mixed the first batch by hand and they were just a little denser than I would like so I moved to the stand mixer. Then I thought they were just a tad dry so I added some coconut oil. These small tweaks produced a perfect third batch!

Now, I was super busy this weekend and didn’t want to dirty a whole bunch of dishes baking up something yummy. I’m happy to say that I didn’t! These are all the dishes you will have to wash when you throw these pumpkin muffins together! That’s another reason that I love my 24 cup muffin tin – I can bake all the muffins in one batch and only wash one pan!

So what’s stopping you? Get in the kitchen and make these muffins! The recipe makes 18 regular size muffins so you will have enough to share!

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Spiced Streusel Pumpkin Muffins

Recipe by Tanya OttDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking time

22

minutes

Cinnamon streusel sits on top of moist, spiced pumpkin muffins and are then drizzled with a glaze to finish them off.

Ingredients

• For the Struesel

• 50 grams light brown sugar

• 3/4 teaspoon ground cinnamon

• 95 grams all purpose flour

• 55 grams unsalted butter, melted

• Dash of salt

• For the Muffins

• 113 grams (1 stick) unsalted butter

• 100 grams light brown sugar

• 100 grams granulated or caster sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla bean paste or vanilla extract

• 225 grams (about 1 cup) pumpkin puree

• 3 Tablespoons coconut oil or vegetable oil

• 250 grams all purpose flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• Pinch of ground cloves

• For the Glaze

• 125 grams (1 cup) powdered sugar

• 1 1/2 to 2 1/2 Tablespoons water, or mor if thinner glaze desired

Directions

• Preheat oven to 350℉. Grease cupcake tin or fill tin with paper cupcake liners.
• In a medium bowl, mix together all of the ingredients for the streusel. Set aside.
• In a medium bowl, sift together the dry ingredients and set aside.
• In the bowl of a stand mixer, cream together the butter and both sugars for about 1 minute.
• Add eggs, one at a time, mixing after each addition.
• Add the vanilla, pumpkin puree and oil and mix until combined.
• Add dry ingredients and mix just until incorporated. Do not overmix.
• Scoop the batter into an 18-hole prepared cupcake tin. Sprinkle streusel on top of each muffin.
• Bake for 21-25 minutes or until a toothpick inserted into the center of several muffins comes out clean. Allow to cool for about 2 minutes and then remove from tin to a cooling rack.
• In a small to medium bowl, sift the powdered sugar. Add the water, a little at a time, stirring between each addition. Add more or less water depending on the consistency you want your glaze.