Description
These Pumpkin Cinnamon Streusel Muffins are a perfect fall treat featuring a fluffy pumpkin spice muffin base layered with a warm cinnamon swirl, topped with a buttery cinnamon streusel, and finished with a sweet maple glaze. Moist, tender, and bursting with cozy autumn flavors, these muffins make an ideal snack or breakfast for pumpkin lovers.
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 butter and mix with a fork until the mixture is well combined and crumbly. Set aside.
- Make Cinnamon Swirl: In a small bowl, mix together granulated sugar and cinnamon. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-count muffin pan with cupcake liners or lightly grease each tin with cooking spray. Set aside.
- Mix Muffin Batter: In a large bowl, whisk together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until evenly blended. In a separate bowl, whisk the eggs, oil, and pumpkin puree. Add the wet ingredients to the dry ingredients and gently whisk just until no streaks of flour remain; do not overmix.
- Assemble Muffins with Swirl and Streusel: Using a 2 tablespoon cookie scoop, fill each muffin cup halfway with batter. Sprinkle about ½ teaspoon of the cinnamon sugar mixture over each. Then, add another scoop of batter on top so the tins are about three-quarters full. Crumble the streusel topping evenly over each muffin and gently press it down to adhere.
- Bake Muffins: Bake muffins 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 15-17 minutes more, totaling 20-22 minutes. Remove when a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow muffins to cool in the pan for 10-15 minutes before glazing.
- Prepare Maple Glaze: In a bowl, whisk together powdered sugar, milk, and maple flavoring until smooth. Drizzle the glaze over slightly cooled muffins using a whisk or spoon.
- Serve: Enjoy the muffins warm or at room temperature as a delightful fall treat.
Notes
- Cake Flour Tip: Cake flour makes these muffins soft and tender. If unavailable, substitute with an equal amount of all-purpose flour.
- Oven Temperature: Make sure to reduce the oven temperature after the first 5 minutes of baking to 350°F for proper rising and baking.
- Streusel Texture: Compress handfuls of streusel in your hand before crumbling for varied crumb sizes on top.
- Storage: Store muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
