Description
These Pumpkin Cinnamon Streusel Muffins feature a fluffy pumpkin spice muffin base layered with a cinnamony swirl, topped with a buttery cinnamon streusel and finished with a sweet maple glaze. Perfect for fall, these muffins deliver a delightful balance of warm spices and moist texture, making them an ideal 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
- Make 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 fully combined and crumbly. Set aside.
- Prepare Cinnamon Swirl: In a small bowl, mix the granulated sugar and cinnamon together. Set aside.
- Preheat Oven and Prepare Muffin Pan: Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or lightly grease each tin with cooking spray. Set aside.
- Make Pumpkin Muffin Batter: In a large mixing bowl, combine the all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Add the eggs, vegetable oil, and pumpkin puree, then gently whisk just until no streaks of flour remain. Be careful not to overmix.
- Layer Batter and Cinnamon Swirl: Using a 2-tablespoon cookie scoop, divide half of the muffin batter evenly into the muffin tins. Sprinkle about ½ teaspoon of the cinnamon sugar mixture over the batter in each tin. Then add another 2-tablespoon scoop of batter on top, filling each tin about ¾ full.
- Add Streusel Topping: Crumble the prepared streusel evenly over the top of each muffin and gently press it down into the batter to prevent it from falling off during baking.
- Bake Muffins: Bake for 5 minutes at 425°F (218°C). Without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 15–17 minutes, until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Cool Muffins: Remove muffins from the oven and allow them to cool in the pan for 10–15 minutes before glazing.
- Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, milk, and maple flavoring until smooth.
- Glaze Muffins: Once the muffins have cooled slightly, drizzle the maple glaze over the top using a spoon or whisk. Serve and enjoy!
Notes
- Cake Flour: The cake flour helps make the muffins soft and tender. If you don’t have cake flour, you can substitute it with an equal amount of all-purpose flour.
- Oven Temperature Adjustment: Start baking at 425°F for 5 minutes, then immediately reduce the heat to 350°F and bake the remaining time without removing the muffins. This step is essential for proper muffin rise and texture.
- Streusel Texture: To get varying sizes of crumbs, grab a handful of streusel, squeeze it in your hand to compress, then crumble it over the muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 2–3 days, or freeze in an airtight 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 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
