pumpkin muffins

Name: Pumpkin Muffins
Prep time: 30 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: ## MUFFINS; 1 ¾ cup(s) all purpose flour; 1 teaspoon(s) baking soda; ½ teaspoon(s) teaspoon salt; 2 teaspoon(s) ground cinnamon; ½ teaspoon(s) nutmeg; ½ teaspoon(s) ground ginger; ¾ cup(s) granulated sugar; ½ cup(s) brown sugar; 2 large eggs; ½ cup(s) vegetable oil; 1 cup(s) pumpkin puree (canned or fresh); ¼ cup(s) milk; 1 teaspoon(s) vanilla; ## STREUSEL TOPPING; 1 cup(s) all purpose flour; ¼ cup(s) granulated sugar; ¼ cup(s) brown sugar; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) salt; 1/2 cup(s) butter melted; ## CINNAMON MAPLE DRIZZLE; 1 cup(s) powdered sugar; 2 tablespoon(s) milk; 1 tablespoon(s) maple syrup; pinch of ground cinnamon

75 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 30, 2022

These Pumpkin Muffins bake up super moist and tall, covered with an easy buttery crumb topping and drizzled with a quick four-ingredient cinnamon maple glaze. They are the perfect fall treat and they freeze beautifully! I love to serve them up with a fresh pot of coffee. These big beautiful Pumpkin Muffins make for a marvelous breakfast with a big cup of coffee or an after-dinner sweet treat with a glass of milk. Store the muffins on the counter at room temperature for up to 3 days then store them in the fridge or freeze them for long term storage.

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Moist Pumpkin Muffins with a perfect blend of spices, a mile high crumb topping, and a cinnamon maple drizzle. Bring fall in with a smile and bake a batch of these tasty muffins

prep time 30 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

MUFFINS
1 ¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup vegetable oil
1 cup pumpkin puree (canned or fresh)
¼ cup milk
1 teaspoon vanilla
STREUSEL TOPPING
1 cup all purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter melted
CINNAMON MAPLE DRIZZLE
1 cup powdered sugar
2 tablespoons milk
1 tablespoon maple syrup
pinch of ground cinnamon

How To Make pumpkin muffins

Step 1

Preheat the oven to 375 degrees. Add paper liners to 12 counts standard muffin pan.

Step 2

Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.
Step 3

Add the dry mixture to the wet mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners.
Step 4

Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly. Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..
Step 5

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes move the muffins to a wire rack to cool.
Step 6

Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins.
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