Pumpkin struesel muffins

Name: Pumpkin struesel muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16-18
Cuisine: American
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

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By sherry monfils
@smonfils

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

16-18

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Step-by-Step

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