Pumpkin Streusel Muffins moist and tender muffins, packed with pumpkin, topped with a crunchy crumb topping and drizzled with sweet maple icing. A perfect fall treat to have with your latte’.
Happy October 1st! I got out my pumpkins, pine cones, acorns, and buffalo plaid pillows to do some fall decorating last weekend. And Mother Nature must have taken notice, because the temperature immediately dropped twenty-five degrees. So, what’s a gal to do when it’s chilly outside and the house feels cool? Crank up the oven and do some fall baking! And these Pumpkin Streusel Muffins were the perfect thing to usher in fall. Furthermore, they made the house smell AH-MAZING!
Before we talk about these Pumpkin Streusel muffins, let’s chat a moment about muffin making in general, to be certain your muffins turn out MARVELOUS! First, let’s start with mixing. One of the things I like most about muffin making is that all you need is a spoon and a bowl. Keep the mixer in the cupboard, people! Muffins DO NOT like to be overmixed. It makes them tough, because vigorous mixing=gluten. You want gluten when you are making yeast bread, not when you are making muffins and quick breads.
Besides creating dense, tough muffins, overmixing will make your muffins pointy. Peaks are for mountains, not for muffins. Ideally, you want your muffins to have nice, rounded tops. You get this by using a mixing spoon….not an electric mixer. However, even with your big spoon, take care not to mix it vigorously. Just gently stir in the dry ingredients JUST until they are moistened. In this case, it’s OK for your batter to be a little lumpy. So don’t try to get rid of the lumps.
As you can see, technique is key here. Look at how pretty they are when you mix properly! Besides mixing, your other focus should be on measuring. In ALL baking, but especially in breads and cakes, it’s very important to measuring properly. I know how tempting it can be to want to dunk that measuring cup into the flour bin and just scoop the flour up that way. But I am here to tell you…it makes a HUGE difference in the outcome of all your baked treats! The correct way to measure flour is the way mom taught me. Use a spoon to spoon the flour into the cup and level it off. Measuring your flour this way will make sure everything is light and moist, not dense and dry. Nobody wants a heavy, dry muffin…that’s only good for a paperweight. So take the extra minute and measure correctly.
Now that you’ve measured and mixed your batter correctly, the rest is really easy! Just mix up the streusel mixture in a small bowl and crumble over the batter…no special technique here! Then, bake according to the recipe and give them a little icing drizzle. You can skip the icing if you want, but in my book, everything is better with icing! Serve these warm beauties when the temperature drops in your neck of the woods! You’ll be glad you did! Happy Baking!
Pumpkin Streusel Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaaspoon salt
- 1/4 teaspoon nutmeg
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin
- 2/3 cup brown sugar
- 1/3 cup butter, melted
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
- 2/3 cup all purpose flour
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2-3 teaspoons water
Heat oven to 375 degrees F. Line muffin pan with 12 standard or 6 large paper cupcake liners; set aside.
In large bowl, stir together 2 cups flour, baking powder, 1 teaspoon cinnamon, baking soda, salt, and nutmeg.
In small bowl, whisk together egg, buttermilk, pumpkin, 2/3 cup brown sugar and 1/3 cup melted butter until well mixed.
Add pumpkin mixture to flour mixture; stir just until blended, scraping sides of bowl.
Spoon batter into prepared muffin pan. In small bowl, combine all streusel ingredients until crumbly. Crumble mixture evenly over muffin batter in pans.
Bake at 375 degrees F. 18-20 minutes for standard sized muffins; 20-25 minutes for large muffins. Muffins are done when toothpick inserted comes out clean. Remove from oven and allow to cool 5 minutes in pan. Remove from pan and cool 10 minutes.
While muffins are cooling, in small bowl combine powdered sugar and maple syrup. Stir in water, adding enough until just thin enough to drizzle. Drizzle icing over slightly cooled muffins. Serve warm.
Makes 12 standard or 6 large muffins.