Pumpkin struesel muffins

Pumpkin Struesel Muffins Recipe

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sherry monfils


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


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20 Min
20 Min


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  • 2 c
    all purpose flour
  • 1 tsp
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
  • 1 c
  • 1
    15 oz can pumpkin puree
  • 1 stick
    butter, melted
  • 2 large
  • 2 tsp
  • 2 Tbsp
    butter, room temp
  • 1/4 c
  • 1/4 c
  • 2 tsp
  • 1 Tbsp
    melted butter
  • 1 c
    powdered sugar
  • 1-2 Tbsp

How to Make Pumpkin struesel muffins


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

Printable Recipe Card

About Pumpkin struesel muffins

Course/Dish: Fruit Desserts, Muffins
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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