Pumpkin Muffins with Streusel
The combination of rich pumpkin purée, aromatic cinnamon, and a sweet streusel topping creates a symphony of flavours.
40 min
Easy
10-12
Recipe Ingredients
Ingredients for the batter
- 200 grams plain flour
- pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 170 grams brown sugar
- 250 grams pumpkin purée
- 2 eggs
- 45 millilitres milk, at room temperature
- 100 millilitres vegetable oil
- 60 grams chocolate, chopped
Ingredients for the streusel
- 45 grams unsalted butter, cold
- 50 grams brown sugar
- 50 grams plain flour
Ingredients for the glaze
- 70 grams icing sugar
- 2-3 tablespoons milk
Methods
1. Preheat the oven
Preheat the oven to 220°C (425°F) with the rack in the middle position. Grease a standard 12-count muffin tin with butter, or line the muffin tin with muffin liners.
2. Prepare the streusel topping
In a medium mixing bowl, whisk together the plain flour and brown sugar. Grate the cold butter into the bowl using a grater. Using only your fingertips, rub the butter into the flour until it becomes crumbly. Set the streusel in the refrigerator. This will maintain its texture and prevent the butter from melting until it is ready to use.
3. Prepare the batter
In a large mixing bowl, mix together the flour, a pinch of salt, baking powder, and cinnamon. Set this dry mixture aside.
In a separate bowl, mix the pumpkin purée with the brown sugar using an electric mixer. Add the eggs and stir them in. Finally, stir in the oil and milk until the mixture becomes creamy.
Now, add the wet ingredients to the dry ones and stir just until the ingredients are combined. Fold in the chopped chocolate using a spatula. Divide the batter evenly between the muffin liners. Spread the streusel topping evenly on top.
4. Bake
Bake the muffins in the preheated oven for 5 minutes. The muffin tops will get taller with higher heat. After that, reduce the heat to 180°C (350°F) and continue baking for another 10-15 minutes. Once baked, let the muffins cool for a few minutes in the tin, then transfer them to a wire rack.
5. Make the glaze
In a small mixing bowl, combine the icing sugar with 2 tablespoons of milk. Stir with a spatula and, if necessary, add a bit more milk until the desired consistency is reached. Fill the glaze into a piping bag and spread it over the baked muffins.
6. Serve
Allow the glaze to firm up a bit before serving. Enjoy!
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