The Best Pumpkin Muffins
45 minMakes 12 muffins
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 | ||||||||
| 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) |
| 100 g granulated sugar | ||||||||
| 55 g light brown sugar | ||||||||
| 2 large eggs, lightly beaten, room temperature preferred | ||||||||
| 240 ml canned pumpkin puree | ||||||||
| 30 ml milk | ||||||||
| 1½ teaspoons vanilla extract | ||||||||
| 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 | ||||||||
| 155 g all-purpose flour (for streusel) | Whisk streusel flour, sugars & cinnamon | Stir in melted butter until crumbly | ||||||
| 110 g light brown sugar, tightly packed | ||||||||
| 65 g sugar | ||||||||
| ¾ teaspoon ground cinnamon (for streusel) | ||||||||
| 85 g salted butter, melted and cooled | ||||||||
| 60 g powdered sugar (optional, for glaze) | ||||||||
| 2–3 teaspoons / 10–15 ml milk (optional, for glaze) | ||||||||
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