Description
These Pumpkin Cinnamon Streusel Muffins are a delightful fall treat combining moist pumpkin-spiced muffin batter with a crunchy cinnamon streusel topping and optional maple glaze. Perfect for breakfast or snack, they offer a balance of warm spices and sweet textures baked to perfection.
Ingredients
Scale
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
- ⅔ cup (120g) vegetable or canola oil
- 1 cup (240g) pumpkin puree
Maple Glaze (optional)
- 1 cup (112g) powdered sugar
- 2 teaspoons milk
- 1 teaspoon maple flavoring
Instructions
- Prepare Cinnamon Streusel: In a mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, and cinnamon. Add the melted unsalted butter and mix with a fork until the mixture is fully combined and crumbly. Set this streusel mixture aside.
- Make Cinnamon Swirl: In a small bowl, mix together the granulated sugar and cinnamon. Set aside for layering into the muffins.
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with cupcake liners or lightly grease each tin with cooking spray. Set aside.
- Mix Dry Ingredients for 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 until combined.
- Add Wet Ingredients: Add the eggs, vegetable or canola oil, and pumpkin puree to the dry ingredients. Gently whisk together just until no streaks of flour remain, taking care not to overmix.
- Assemble Muffins with Cinnamon Swirl and Streusel: Using a 2 Tablespoon cookie scoop, scoop half of the muffin batter into each prepared muffin cup. Sprinkle approximately ½ teaspoon of the cinnamon sugar mixture evenly over this batter. Then top with another 2 Tablespoon scoop of batter to fill each muffin cup about ¾ full. Crumble the cinnamon streusel evenly over the top of each muffin, pressing gently to help it adhere during baking.
- Bake Muffins: Place the muffin pan 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 to 17 minutes, for a total baking time of about 20 to 22 minutes. The muffins should be lightly golden and a toothpick inserted in the center should come out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 10 to 15 minutes before glazing.
- Prepare Maple Glaze: In a small bowl, whisk together the powdered sugar, milk, and maple flavoring until smooth and well combined.
- Glaze Muffins: When the muffins are slightly cooled but still warm, drizzle the maple glaze over the tops using a spoon or small whisk. Serve and enjoy.
Notes
- Cake Flour: Using cake flour in this recipe makes the muffins especially soft and tender. If unavailable, you can substitute the cake flour with additional all-purpose flour in equal measures.
- Oven Temperature: Remember to start baking at 425°F for the first 5 minutes and then lower to 350°F without removing the muffins to ensure a nice rise and moist texture.
- Streusel Texture: For varied crumb sizes on top of the muffins, compress a handful of streusel in your hand before crumbling over each muffin cup.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 2-3 days or freeze in an airtight container for up to 3 months to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
