Pumpkin Streusel Muffins - Review

This past week I made some delightful pumpkin streusel muffins that I found on pintrest (I LOVE pintrest). Here is the pin.

I followed the recipe exactly as it is written. It made 12 muffins although I think there was a ton of dough and could have easily made 18 muffins just as easily. If you make 12 know that your muffin cups will be super full, but it does still work out fine. This was a super easy recipe to make. I made them for our all board retreat at church, they were gone fast. I am making them again this week (I think I am going to take them down to my brother & his girlfriend).

Pumpkin Streusel Muffins:

INGREDIENTS:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract

For the cinnamon streusel topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter, cut into bits

For the glaze:

• 1/2 cup confectioners’ sugar
• 1 tablespoon unsalted butter, melted
• 1-2 tablespoons milk

DIRECTIONS:

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.

Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.

Allow glaze to set before serving.