Ingredients

The following ingredients have 12 Servings
  • 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
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter (cut into cubes)
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon unsalted butter (melted)
  • 1-2 tablespoons milk

Instruction

  • 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.