Pumpkin struesel muffins
By
sherry monfils
@smonfils
1
One of my all-time favorite fall muffins, so dilicious! I like these muffins w/ my pumpkin flavored coffee, yum!
Ingredients
- 2 c
- all purpose flour
- 1 tsp
- powder
- 1 tsp
- baking soda
- 1 tsp
- ground cinnamon
- 1/2 tsp
- ground ginger
- 1/2 tsp
- ground nutmeg
- 1/4 tsp
- salt
- 1 c
- sugar
- 1
- 15 oz can pumpkin puree
- 1 stick
- butter, melted
- 2 large
- eggs
- 2 tsp
- vanilla
- 2 Tbsp
- butter, room temp
- 1/4 c
- sugar
- 1/4 c
- flour
- 2 tsp
- cinnamon
- 1 Tbsp
- melted butter
- 1 c
- powdered sugar
- 1-2 Tbsp
- milk
How to Make Pumpkin struesel muffins
- 1Heat oven to 350. Spray 16-18 muffin cups w/ cooking spray. In bowl, whisk together flour, baking powder, baking soda, sugar, cinnamon, ginger, nutmeg and salt.
- 2In lg bowl, beat pumpkin,1 stick melted butter, eggs and vanilla. Add dry ingredients to wet ingredients until just combined.
- 3In small bowl, combine 2 tbsp butter, 1/4 cup sugar, 1/4 cup flour, and 2 tsp cinnamon w/a fork until crumbly. Fill muffin cups 2/3 full w/ batter. Sprinkle 1 tbsp struesel mix on top of batter. Bake 20 mins, or until a toothpicl inserted in center comes out clean. Let cool. In another small bowl, whisk together 1 tbsp melted butter, powdered sugar and milk. Drizzle over cooled muffins, or dip the top of each muffin in frosting.
About Pumpkin struesel muffins
Course/Dish: Fruit Desserts, Muffins
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtag: #Pumpkin-struesel muffins
