Do pumpkin muffins need to be refrigerated?

No, they can stay at room temperature in an airtight container for 2–3 days. Refrigeration may dry them out.

Does streusel go on before or after baking?

Always add streusel before baking so it bakes into the muffin tops.

What is the bakery muffin trick?

Starting at a high oven temperature for 5 minutes, then lowering it, helps create tall muffin tops.

What consistency should streusel be?

It should feel crumbly but hold small chunks when pressed together.

Pumpkin Cinnamon Streusel Muffins

Name: Pumpkin Cinnamon Streusel Muffins – Cozy Fall Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 46 min
Cuisine: American
Ingredients: ¾ cup 98g all purpose flour; ⅓ cup 68g brown sugar; ⅓ cup 68g granulated sugar; ½ teaspoon cinnamon; ¼ cup 57g unsalted butter melted; ¼ cup 50g granulated sugar; 1 teaspoon cinnamon; ¾ cup 96g all purpose flour; ½ cup 64g cake flour; 1 cup 210g granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons cinnamon; ½ teaspoon ground ginger; ¼ teaspoon nutmeg; 2 large eggs room temperature; ⅔ cup 120g vegetable or canola oil; 1 cup 240g pumpkin puree; 1 cup 112g powdered sugar; 2 teaspoons milk; 1 teaspoon maple flavoring

Description

Moist Pumpkin Cinnamon Streusel Muffins with a sweet cinnamon ribbon, crunchy buttery crumble, and an optional maple glaze. Bakery tall tops, warm spice, and cozy fall flavor. Perfect for Halloween breakfast or snacks.

Ingredients

Scale

For the Cinnamon Streusel:

¾ cup 98g all purpose flour

⅓ cup 68g brown sugar

⅓ cup 68g granulated sugar

½ teaspoon cinnamon

¼ cup 57g unsalted butter melted

For the Cinnamon Swirl:

¼ cup 50g granulated sugar

1 teaspoon cinnamon

For the Pumpkin Muffin Batter:

¾ cup 96g all purpose flour

½ cup 64g cake flour

1 cup 210g granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

½ teaspoon ground ginger

¼ teaspoon nutmeg

2 large eggs room temperature

⅔ cup 120g vegetable or canola oil

1 cup 240g pumpkin puree

For the Optional Maple Glaze:

1 cup 112g powdered sugar

2 teaspoons milk

1 teaspoon maple flavoring

Cook Mode Prevent your screen from going dark

Instructions

1. Mix streusel ingredients until crumbly and set aside.

2. Mix cinnamon swirl sugar and set aside.

3. Preheat oven to 425°F and line or grease a 12 cup muffin tin.

4. In a large bowl combine dry muffin ingredients then add eggs oil and pumpkin. Stir just until blended.

5. Fill each muffin cup halfway. Sprinkle with cinnamon sugar. Top with more batter to fill about three quarters full.

6. Add streusel on top pressing lightly so it adheres.

7. Bake at 425°F for 5 minutes. Lower oven to 350°F without removing muffins. Continue baking 15 to 17 minutes until a toothpick comes out clean.

8. Cool 10 to 15 minutes in the pan then transfer to a rack.

9. For glaze whisk powdered sugar milk and maple flavoring. Drizzle over cooled muffins.

Notes

Yield 12 muffins.

Prep time 25 minutes. Cook time about 22 minutes. Total time about 46 minutes.

Cake flour gives a softer crumb but you can replace it with all purpose flour.

The high then low oven method helps tall domes and a tender interior.

Compress some streusel gently in your hand before sprinkling for nice chunky crumbs.

Store in an airtight container at room temperature for 2 to 3 days or freeze up to 3 months.

Optional glaze adds sweet maple notes but the muffins taste great without it.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Halloween Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin