Description
These Pumpkin Cinnamon Streusel Muffins feature a fluffy pumpkin spice base layered with a cinnamon sugar swirl, topped with a buttery cinnamon streusel, and finished with a sweet maple glaze. Perfectly spiced and moist, they make an irresistible fall treat for breakfast or snack time.
Ingredients
Cinnamon Streusel
- ¾ cup (98g) all-purpose flour
- ⅓ cup (68g) brown sugar
- ⅓ cup (68g) granulated sugar
- ½ tsp cinnamon
- ¼ cup (57g) unsalted butter, melted
Cinnamon Swirl
- ¼ cup (50g) granulated sugar
- 1 tsp cinnamon
Pumpkin Muffin Batter
- ¾ cup (96g) all-purpose flour
- ½ cup (64g) cake flour
- 1 cup (210g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 2 large eggs, at room temperature
- ⅔ cup (120g) vegetable or canola oil
- 1 cup (240g) pumpkin puree
Maple Glaze (optional)
- 1 cup (112g) powdered sugar
- 2 tsp milk
- 1 tsp maple flavoring
Instructions
- Prepare Cinnamon Streusel: In a mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, and cinnamon. Add the melted unsalted butter and mix with a fork until the mixture becomes fully combined and crumbly. Set aside.
- Make Cinnamon Swirl: In a small bowl, mix together granulated sugar and cinnamon until evenly combined. Set aside.
- Preheat and Prepare Muffin Pan: Preheat the oven to 425°F (220°C). Line a 12-count muffin pan with cupcake liners or lightly grease each muffin tin with cooking spray. Set aside.
- Mix Pumpkin Muffin Batter: In a large mixing bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Add eggs, vegetable oil, and pumpkin puree. Gently whisk just until no streaks of flour remain, being careful not to overmix.
- Assemble Muffins: Using a 2 tablespoon cookie scoop, scoop half of the batter into the prepared muffin tins, filling each about halfway. Sprinkle approximately ½ teaspoon of the cinnamon sugar swirl over each muffin. Then, add another scoop (2 tablespoons) of batter on top to fill the tins about ¾ full. Crumble the prepared cinnamon streusel evenly over each muffin and gently press it into the batter to help it adhere during baking.
- Bake Muffins: Place muffins in the oven and bake at 425°F (220°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 to 17 minutes, until a toothpick inserted into the center comes out clean. Total baking time is 20 to 22 minutes. Let the muffins cool in the pan for 10–15 minutes before glazing.
- Prepare Maple Glaze: Whisk together powdered sugar, milk, and maple flavoring in a small bowl until smooth.
- Glaze and Serve: Once muffins are slightly cooled but still warm, drizzle the maple glaze over the top using a spoon or whisk. Allow glaze to set briefly, then serve and enjoy your delicious pumpkin cinnamon streusel muffins!
Notes
- Cake Flour: Using cake flour ensures the muffins are super soft and tender. If unavailable, substitute additional all-purpose flour equal to the cake flour amount.
- Oven Temperature: Important to bake initially at 425°F for 5 minutes, then reduce to 350°F without removing muffins to achieve the perfect rise and texture.
- Streusel: For varied crumb sizes, compress handfuls of the streusel mixture in your hand before sprinkling over the muffins.
- Storage: Store muffins in an airtight container at room temperature for 2–3 days or freeze in a sealed container for up to 3 months.
- Prep Time: 25 mins
- Cook Time: 22 mins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
