Description
Delightful muffins combining the cozy flavors of pumpkin spice and cinnamon rolls, topped with a crunchy streusel.
Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup brown sugar (100g)
- ¼ cup granulated sugar (50g)
- ½ cup vegetable oil (120ml)
- ¼ cup milk (60ml)
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
- ½ cup all-purpose flour (60g)
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Set the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
- In a bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Chill this mixture until you are ready to use it.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- In another bowl, blend the pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
- Gently mix the dry and wet ingredients together until just combined. Be careful not to overmix.
- For the cinnamon swirl, stir together brown sugar, cinnamon, and melted butter in a small bowl.
- Fill the muffin liners about ⅓ full with the batter. Add a spoonful of the cinnamon swirl mixture, then top with more batter until the liners are about ¾ full. Swirl lightly with a toothpick.
- Sprinkle each muffin with the streusel topping.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
Best served warm or at room temperature. Can be enjoyed plain, or spread with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American