Description

Indulge in the warm flavors of fall with these Pumpkin Cinnamon Streusel Muffins. Bursting with a fluffy pumpkin spice base, a delightful cinnamon swirl, and a buttery streusel topping, these muffins are perfect for breakfast or as a sweet treat any time of day. Topped with a sweet maple glaze, they’re sure to impress at cozy gatherings or festive mornings. Easy to make and irresistibly delicious, these muffins will quickly become your go-to recipe for autumn baking.

Ingredients

Scale

¾ cup all-purpose flour
⅓ cup brown sugar
⅓ cup granulated sugar
½ teaspoon cinnamon
2 large eggs
⅔ cup vegetable oil
1 cup pumpkin puree
¼ cup granulated sugar (for swirl)
¾ cup all-purpose flour (for streusel)
½ cup cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon (for streusel)
¼ cup melted butter (for streusel)
1 cup powdered sugar (for glaze)
2 teaspoons milk (for glaze)
1 teaspoon maple flavoring (for glaze)

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Instructions

Preheat oven to 425°F. Line a muffin pan with liners or grease.
Prepare the cinnamon streusel by mixing flours, sugars, and cinnamon in a bowl. Add melted butter until crumbly.
In another bowl, combine dry ingredients for the muffins: flours, sugars, baking powder, baking soda, salt, and spices.
Mix wet ingredients: eggs, oil, and pumpkin puree together in a separate bowl.
Combine wet and dry ingredients until just mixed; avoid overmixing.
Fill muffin tins halfway with batter. Sprinkle cinnamon sugar mixture on top followed by more batter until each is about three-quarters full. Top with streusel.
Bake for 5 minutes at 425°F then reduce temperature to 350°F and bake an additional 15-17 minutes until done.
Cool for about 10 minutes before glazing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 220
Sugar: 15g
Sodium: 125mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg