Description
These tender pumpkin muffins are packed with cozy spices and topped with a crunchy brown sugar crumble you can make in minutes! A glossy pumpkin spice glaze drizzles over the top for a sweet, soft contrast addition.
Ingredients
Units
Scale
Streusel
- 1/2 cup (60 g) all-purpose flour
- 3 tbsp (38 g) packed brown sugar
- 1/2 tsp (1 g) ground cinnamon
- 1 pinch salt
- 2 tbsp (28 g) unsalted butter, cold and cubed
Muffins
- 2 cups (240 g) all-purpose flour
- 1/2 cup (110 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (4 g) salt
- 1 1/2 tsp (3 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (1 g) ground nutmeg
- 1/4 tsp (0.5 g) ground cloves
- 1 cup (244 g) pure pumpkin purée, not pumpkin pie filling
- 1/4 cup (57 g) unsalted butter, melted and cooled
- 3 tbsp (42 g) vegetable oil
- 2 large eggs, room temperature
- 1/3 cup (80 ml) whole milk, room temperature
- 1 tsp (5 ml) vanilla extract
Glaze
- 1/2 cup (60 g) powdered sugar
- 1 tbsp (15 ml) whole milk
- 1/4 tsp (0.5 g) pumpkin pie spice
- 1/4 tsp (1 ml) vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin pan with paper liners.
- Whisk the flour, brown sugar, cinnamon, and salt together in a small bowl for the streusel.
- Rub the cold butter into the flour mixture with your fingertips until coarse crumbs form, then store the bowl in the refrigerator.
- Whisk the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl.
- Whisk the pumpkin purée, melted butter, vegetable oil, eggs, milk, and vanilla extract in a separate medium bowl until uniform.
- Pour the wet ingredients into the dry ingredients and fold with a rubber spatula just until the flour streaks disappear.
- Divide the batter evenly among the 12 muffin cups, filling each about 80% full.
- Distribute the chilled streusel topping evenly over the unbaked batter.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Whisk the powdered sugar, milk, pumpkin pie spice, and vanilla extract together in a small bowl until smooth.
- Drizzle the glaze over the completely cooled muffins before serving.
Notes
- I keep the streusel topping in the fridge while preparing the batter so the cold butter pieces stay intact before hitting the heat of the oven.
- Make sure to buy pure pumpkin purée rather than canned pumpkin pie mix, as the pre-spiced filling alters the sugar and liquid ratios in the batter.
- I wait until the muffins are completely cold before adding the glaze, otherwise the warm muffin tops melt the sugar immediately.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Muffins
- Method: Baking
