Pumpkin Streusel Muffins

Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins Recipe

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Prep Time:20 mins

Cook Time:16-18 mins

Yield: 12 muffins

Deliciously moist and decadent, these pumpkin streusel muffins are spiced with cinnamon, ginger and nutmeg. Perfect for a fall breakfast or sweet treat on a cold autumn day.

Ingredients:

FOR THE MUFFINS:

  • 2 cups plain (all-purpose) flour
  • 1 cup sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 1 (15oz) can of pumpkin puree
  • ½ cup/1 stick (113g) unsalted butter, melted
  • 2 large eggs
  • 2 tsp vanilla extract

FOR THE CINNAMON STREUSEL TOPPING:

  • ¼ cup plain (all-purpose) flour
  • ¼ cup brown sugar
  • 2 tsp cinnamon
  • 2 tbsp (30g) unsalted butter, cubed

FOR THE GLAZE (OPTIONAL):

  • ½ cup icing (confectioners’) sugar
  • 1 tbsp (15g) unsalted butter, melted
  • 1-2 tbsp milk

Directions:

  1. Preheat the oven to 180℃/350℉/Gas Mark 4. Line a muffin tin with 12 paper cases.
  2. To make the streusel topping, combine flour, sugar and cinnamon into a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, bicarbonate of soda (baking soda) and salt.
  4. In another bowl, whisk together the pumpkin puree, butter, eggs and vanilla.
  5. Pour mixture over the dry ingredients and stir using a rubber spatula until just moist.
  6. Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  7. Bake for 16-18 minutes, or until a tester inserted into the centre comes out clean.
  8. To make the glaze (optional), combine the icing (confectioners’) sugar, butter and milk. Whisk until smooth.

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