The Best Pumpkin Muffins

Makes 12 muffins

45 min

Spiced pumpkin muffins with cinnamon-sugar streusel topping and optional powdered sugar glaze.

prepPreheat oven to 375°F / 190°C
prepLine a 12-count muffin tin with paper liners or lightly grease and flour
¾ cup / 170 g unsalted butter, melted and cooled	Combine butter & sugars	Stir in eggs, pumpkin, milk & vanilla	Fold dry into wet until just combined	Divide batter into muffin tin, ¾ full	Top muffins with streusel, press gently	Bake 375°F / 190°C, 17–19 min	Cool in pan 5 min, transfer to rack	Whisk glaze, drizzle over muffins (optional)
½ cup / 100 g granulated sugar
¼ cup / 55 g light brown sugar
2 large eggs, lightly beaten, room temperature preferred
1 cup / 240 ml canned pumpkin puree
2 tablespoons / 30 ml milk
1½ teaspoons vanilla extract
1¼ cups / 155 g all-purpose flour	Whisk dry ingredients
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin spice
½ teaspoon ground cinnamon
1¼ cups / 155 g all-purpose flour (for streusel)	Whisk streusel flour, sugars & cinnamon	Stir in melted butter until crumbly
½ cup / 110 g light brown sugar, tightly packed
⅓ cup / 65 g sugar
¾ teaspoon ground cinnamon (for streusel)
6 tablespoons / 85 g salted butter, melted and cooled
½ cup / 60 g powdered sugar (optional, for glaze)
2–3 teaspoons / 10–15 ml milk (optional, for glaze)

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