Description
These Easy Pumpkin Cinnamon Streusel Muffins are a delightful fall treat featuring tender pumpkin-spiced muffin batter, topped with a sweet cinnamon streusel and finished with a smooth maple glaze. Perfectly moist and bursting with warm spices, these muffins are ideal for breakfast or an afternoon snack.
Ingredients
Cinnamon Streusel
- ¾ cup (98g) all-purpose flour
- ⅓ cup (68g) brown sugar
- ⅓ cup (68g) granulated sugar
- ½ teaspoon cinnamon
- ¼ cup (57g) unsalted butter, melted
Cinnamon Swirl
- ¼ cup (50g) granulated sugar
- 1 teaspoon cinnamon
Pumpkin Muffin Batter
- ¾ cup (96g) all-purpose flour
- ½ cup (64g) cake flour
- 1 cup (210g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 large eggs (at room temperature)
- ½ cup (120g) vegetable or canola oil
- 1 cup (240g) pumpkin puree
Maple Glaze
- 1 cup (112g) powdered sugar
- 2 teaspoons milk
- 1 teaspoon maple flavoring
Instructions
- Make Cinnamon Streusel: In a mixing bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter and mix with a fork until the mixture is fully combined and crumbly. Set aside.
- Prepare Cinnamon Swirl: In a small bowl, mix together the granulated sugar and cinnamon. Set aside.
- Preheat and Prepare Muffin Pan: Preheat your oven to 425°F (220°C). Line a 12-count muffin pan with cupcake liners or lightly grease each tin with cooking spray. Set aside.
- Make Pumpkin Muffin Batter: In a large mixing bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Add in the eggs, vegetable or canola oil, and pumpkin puree. Gently whisk just until no flour streaks remain, being careful not to overmix.
- Assemble Muffins: Using a 2 tablespoon cookie scoop, add half of the muffin batter evenly into the prepared muffin tins. Sprinkle about ½ teaspoon of the cinnamon sugar mixture over the batter in each tin. Then, add another 2 tablespoon scoop of batter on top to fill each muffin tin approximately ¾ full. Crumble the cinnamon streusel evenly over the top of each muffin and gently press it into the batter to help it adhere during baking.
- Bake Muffins: Place the muffins in the preheated oven and bake at 425°F for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-17 minutes. The total baking time should be about 20-22 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10-15 minutes before glazing.
- Prepare Maple Glaze and Serve: Whisk together the powdered sugar, milk, and maple flavoring in a small bowl until smooth. When the muffins have cooled slightly, drizzle or spread the glaze over each muffin. Serve and enjoy!
Notes
- For best texture, use room temperature eggs.
- Do not overmix the batter to avoid dense muffins.
- You can substitute cake flour with all-purpose flour, but expect slightly denser muffins.
- If you don’t have maple flavoring, pure maple syrup can be used, adjusting the glaze’s liquid quantity slightly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.