Pumpkin Streusel Muffins Recipe with Glaze
There’s nothing like the aroma of freshly baked pumpkin muffins wafting through your home, especially when they’re topped with a delicious streusel and a delectable glaze. Our pumpkin streusel muffins are not just a treat for your taste buds but also an Instagram-worthy delight, perfect for those cozy autumn mornings. This recipe combines classic fall flavors with a modern twist, ensuring every bite brings warmth and happiness.
This recipe holds a special place in our family. Growing up, my grandmother would bake these muffins every Sunday. The smell of cinnamon and nutmeg would lure us to the kitchen, where we would sit impatiently, watching her work her magic. Even today, every time I bake these muffins, I’m transported back to those cherished mornings.
Why You’ll Love This Recipe
These pumpkin streusel muffins are a delight for several reasons. First, they are remarkably easy to prepare, making them perfect for both novice and experienced bakers. The combination of pumpkin and spice creates a harmonious flavor profile that speaks to the season’s essence. Additionally, the streusel topping adds a crunchy texture that contrasts beautifully with the moist muffin base. Finally, a hint of glaze brings a touch of sweetness, elevating these muffins into a gourmet experience.
Ingredients Notes
To make the perfect pumpkin streusel muffins, quality ingredients are key. Choose fresh pumpkin puree for the best flavor. If you’re out of it, canned pumpkin is a great substitute. Opt for unsalted butter to control the saltiness, and use pure vanilla extract for the most natural taste. You can substitute brown sugar with coconut sugar for a healthier twist.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2
In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to mix all dry ingredients thoroughly.
Step 3
In a separate bowl, mix pumpkin puree, sugar, eggs, melted butter, and vanilla extract. Blend until smooth and creamy.
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Step 4
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the muffins tender.
Step 5
Spoon the batter into the muffin liners, filling each about 3/4 full. Top with streusel and bake for 20-25 minutes, until a toothpick comes out clean.
Storage Options
Store these muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly and freeze for up to three months. When ready to eat, thaw at room temperature or reheat gently in a microwave for that just-baked warmth.
Variations & Substitutions
If you’re looking to change things up, consider adding chopped nuts or chocolate chips to the batter for extra texture and flavor. For a gluten-free option, substitute the all-purpose flour with a one-to-one gluten-free baking flour. Adjust spices according to your taste; ginger or allspice can replace nutmeg if desired.
Serving Suggestions
These muffins are perfect for breakfast or as a snack any time of the day. Pair them with a warm cup of coffee or tea for a classic combination. They’re also an excellent choice for brunch gatherings or seasonal celebrations.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Yes, you can! Simply roast or steam fresh pumpkin until tender and puree it in a blender until smooth. It will work just as well as canned pumpkin, though it may be slightly less sweet, so you might want to add a bit more sugar to taste.
What can I do if my streusel is too crumbly? If your streusel topping isn’t coming together, try adding a tablespoon of melted butter at a time until it reaches a clumpy, sand-like consistency. Be careful not to add too much, as it can become overly greasy.
Are these muffins vegan-friendly? To make them vegan, you can replace eggs with flaxseed eggs and use plant-based butter and milk substitutes. Make sure your sugar is vegan-friendly too, as some are processed with bone char.
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Pumpkin Streusel Muffins Recipe with Glaze
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup milk room temperature
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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