I love making muffins, we’ve either got muffins or some form of cake sitting in the kitchen for everyone to snack on at tea time, for breakfast or dessert.
These pumpkin muffins area a favorite, I like this recipe as the sugar is lesser than many other recipes. But I’m still looking for a healthy recipe that tastes really good.
But I really like the struesal topping on these muffins with this maple glaze. It’s so good when warmed up and paired with your coffee or tea in the morning or in the evening.
Pumpkin Struesal Muffins
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 35 minutes
- Yield: 15 muffins
Ingredients
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 and 1/2 cups canned pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup milk, at room temperature*
Crumb Topping
- 3/4 cup all-purpose flour (spooned & leveled)
- 1/4 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 6 Tablespoons unsalted butter, melted
Maple Icing (optional)
- 1 and 1/2 cups confectioners’ sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons milk
Direcrions
1.Preheat oven to 425°F. Spray a muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3.Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
5. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week
