pumpkin struesel muffins

46 Pinches
worcester, MA
Updated on Oct 19, 2013

One of my all-time favorite fall muffins, so dilicious! I like these muffins w/ my pumpkin flavored coffee, yum!

prep time 20 Min
cook time 20 Min
method Bake
yield 16-18 serving(s)

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 - 15 oz can pumpkin puree
  • 1 stick butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 tablespoons butter, room temp
  • 1/4 cup sugar
  • 1/4 cup flour
  • 2 teaspoons cinnamon
  • 1 tablespoon melted butter
  • 1 cup powdered sugar
  • 1-2 tablespoon milk

How To Make pumpkin struesel muffins

  • Step 1
    Heat 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.
  • Step 2
    In lg bowl, beat pumpkin,1 stick melted butter, eggs and vanilla. Add dry ingredients to wet ingredients until just combined.
  • Step 3
    In 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.

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