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Pumpkin Cinnamon Streusel Muffins

Posted by Courtney Lopez on

Pumpkin Muffin
Streusel Topping for Pumpkin Muffin
 
NOTE: Don’t let the butter get soft/melt, it should be more of a crumbly texture.
Pumpkin Muffin

Pumpkin Streusel Muffins

  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/3 cup sugar
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup pumpkin (canned)
  • 1 teaspoon vanilla extract
  • 2 large eggs

Streusel Topping

  • 1/2 cup sugar
  • 1/4 cup butter (cold, cubed)
  • 1/3 cup rolled oats
  • 1 1/2 teaspoons cinnmamon
  • 1/3 cup all purpose flour

Glaze

  • 2 cups powdered sugar
  • 2 tablespoons butter (softened)
  • 1 teaspoon butter
  • 3-4 tablespoons milk

  1. Preheat the oven to 350 degrees F.

  2. Line muffin tins with cupcake liners.

  3. Sift together the flour, baking soda, salt, nutmeg, and cinnamon.

  4. In a stand mixer combine the sugar, oil, water, pumpkin, vanilla extract, and eggs until thoroughly combined

  5. Slowly add the flour mixture. Mix until combined.

  6. Mix the brown sugar and cinnamon.

  7. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

  8. Fill muffin cups 1/4 way full then sprinkle with brown sugar mixture. Then cover with 1/4 more filling so that muffins are 2/3 way full. 

  9. Top muffins with streusel topping

  10. Bake muffins for 20 minutes or until a toothpick inserted comes out with minimal crumbs. 

  11. Cool muffins on wire rack.

  12. While muffins are cooling combine the glaze ingredients. Drizzle over muffins once cooled.

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