Description
These Pumpkin Cinnamon Streusel Muffins are a delightful treat combining tender pumpkin-spiced muffin batter with a crunchy cinnamon streusel topping and a sweet maple glaze. Perfect for fall mornings or holiday gatherings, these moist and flavorful muffins offer a perfect balance of spices and sweetness.
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, both sugars, and cinnamon. Pour in the melted butter and mix thoroughly with a fork until the mixture becomes crumbly. Set it aside for later use as a topping.
- Prepare Cinnamon Swirl: Mix the granulated sugar and cinnamon in a small bowl and set aside; this will add an extra cinnamon layer inside the muffins.
- Preheat Oven 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 muffin cup with cooking spray to prevent sticking.
- Make Pumpkin Muffin Batter: In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Add the eggs, oil, and pumpkin puree and gently whisk just until no flour streaks remain, being careful not to overmix.
- Assemble Muffins: Using a 2-tablespoon cookie scoop, portion half of the batter evenly into the muffin cups. Sprinkle approximately ½ teaspoon of the cinnamon sugar mixture over each. Then, scoop the remaining batter on top to fill the tins about ¾ full. Crumble the prepared streusel evenly over each muffin, gently pressing it down to ensure it adheres during baking.
- Bake Muffins: Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for an additional 15-17 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is about 20-22 minutes. Allow muffins to cool in the pan for 10-15 minutes.
- Prepare Maple Glaze: While muffins cool, whisk powdered sugar, milk, and maple flavoring together until smooth and well combined.
- Glaze and Serve: Once muffins are slightly cooled but still warm, drizzle the maple glaze over each muffin using a spoon or whisk. Allow glaze to set for a few minutes before serving. Enjoy your flavorful pumpkin cinnamon streusel muffins fresh!
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- Do not overmix the muffin batter to keep the muffins tender and fluffy.
- The cinnamon streusel topping adds a crunchy texture; gently pressing it into the batter helps it stay intact during baking.
- For dairy-free or vegan variations, substitute butter with plant-based margarine and use a flax egg or egg replacer.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.