Pumpkin Cinnamon Streusel Muffins
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NOTE: Don’t let the butter get soft/melt, it should be more of a crumbly texture.
Pumpkin Streusel Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup avocado oil
- 1/3 cup milk we use oat milk
- 1 cup pumpkin canned
- 1 teaspoon vanilla extract
- 2 large eggs
Streusel Topping
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 stick butter melted
- 1/3 cup rolled oats
- 1 teaspoon cinnmamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons butter softened
- 1 teaspoon butter
- 3-4 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F.
- Line muffin tins with cupcake liners if preferred otherwise grease your muffin tin.
- Sift together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a stand mixer combine the sugars, oil, milk, pumpkin, vanilla extract, and eggs until thoroughly combined
- Slowly add the flour mixture. Mix until combined.
- For the streusel topping: in a small bowl mix together the butter, oats, flour, sugar, and cinnamon until crumbly.
- Scoop the muffin batter into the prepared muffin tins and then top with the streusel topping.
- Bake muffins for 20 minutes or until a toothpick inserted comes out with minimal crumbs. Cool muffins on a wire rack.
- While muffins are cooling combine the glaze ingredients. Drizzle over muffins and enjoy.
Nutrition
Serving: 1g
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