You guys…we started our morning at the office with mimosas and these amazing Pumpkin Streusel Muffins! Seriously. Yum. There are definite perks to working in a small office with very laid back “bosses!” I thought it was only fair to immediately share the recipe with any of you guys that may be in the throes of must-have-pumpkin-everything-right-now like me (smile).
As so often is the case, I came across this recipe on Pinterest. No biggie. But here’s what makes these babies special – I made almost no adaptations to this recipe. For someone who is always changing something, that’s pretty major! I just added a bit more spice (I like the “pumpkin spice flavors” a lot) and changed the glaze a bit. The original recipe can be found over at DamnDelicious. Not only do I absolutely love these muffins, I adore that name! I can’t wait to check out more of her recipes!
Pumpkin Streusel Muffins with Maple Glaze
Cinnamon Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons cold unsalted butter, cut into cubes
Combine flour, light brown sugar, and cinnamon in a small bowl. Add in cubed butter. You can either “cut” the butter in with a pastry cutter or just use your hands. Work the butter into the dry ingredients until you have a coarse crumb mixture.
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 15oz can pumpkin puree
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
In a large bowl combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Mix well (I recommend a sifter if you have one).
In a medium bowl, whisk together the melted butter, pumpkin puree, eggs, and vanilla. Pour the wet ingredients over the top of the dry ingredients and fold mixture together until just combined (just until there’s no more flour hiding at the bottom).
Evenly distribute the mixture into a standard muffin tray with liners. Unlike cupcakes, I filled these almost to the top and they puffed up nicely! The original recipe says it makes 12 muffins, but my batch made 16. Bake at 350 degrees for 16-20 minutes, or until a tester inserted in the center of the muffin comes out clean. Allow to cool.
- 2/3 cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon maple syrup (the good stuff)
- 1-2 tablespoons milk
In a small bowl whisk together sugar, butter, and syrup. Add milk a little at a time until mixture reaches desired consistency. Drizzle over the top of the cooled muffins. Allow glaze to set before serving or storing.