Sometimes, a dish astounds me. Like, I can't even believe for one second that I made something that tastes so fantastic.
That was my reaction to these Pumpkin Muffins with Brown Sugar Streusel. They are an absolute MUST for your fall baking.
I found the recipe thanks to Pinterest. It's from a great site called Dinner at the Zoo.
I followed the recipe very accurately, but I did bake them exactly three minutes longer than the recipe called for. When I did the toothpick test, it was obvi they were not fully cooked. Three more minutes did the trick. A large cookie dough scooper works perfectly to distribute the batter into each muffin tin. I opted to line the muffin tin with paper liners rather than using cooking spray. The muffins came out nice and easy.
I let the muffins cool for a good hour or so before finishing with the glaze.
These treats taste like they came from the fanciest of posh bakeries. But YOU can make them! Yay!
Pumpkin Muffins with Brown Sugar Streusel
From dinneratthezoo.com
Makes 12 muffins
Ingredients
For the muffins:
2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1/4 tsp. salt
Cooking spray
For the streusel:
1 cup all purpose flour
1/2 cup brown sugar
1/4 tsp. pumpkin pie spice
1/2 cup butter melted
For the glaze:
1 cup powdered sugar
1 1/2 Tbsp. heavy cream or milk
1/4 tsp. vanilla extract
Instructions
For the muffins:
1. Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray or use paper liners.
2. Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
3. Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
4. Divide the batter evenly among the 12 muffin cups.
For the streusel:
1. Place the flour, brown sugar, melted butter and pumpkin pie spice in a medium sized bowl. Mix until thoroughly combined and coarse crumbs form.
2. Sprinkle the streusel evenly over the muffins.
3. Bake for 15 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
4. Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
For the glaze:
1. Whisk together the powdered sugar, cream and vanilla extract. Drizzle over the cooled muffins.
2. Serve or store the muffins in an airtight container for up to 5 days.
