Pumpkin Streusel Muffins
If you have about 45 minutes to spend in the kitchen, Pumpkin Streusel Muffins might be an awesome lacto ovo vegetarian recipe to try. This morn meal has 168 calories, 3g of protein, and 2g of fat per serving. This recipe serves 16. For 35 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of baking powder, flour, canned pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 291 person were impressed by this recipe. It is brought to you by Gimme Some Oven. With a spoonacular score of 33%, this dish is not so super. If you like this recipe, take a look at these similar recipes: Pumpkin Streusel Muffins, Pumpkin Streusel Muffins, and Pumpkin Streusel Muffins.
Servings: 16
Ingredients:
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. butter, room temperature
1 (15 oz.) can pumpkin puree
2 tsp. cinnamon
2 large eggs
1/4 cup flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1-2 Tbsp. milk
1 cup powdered sugar
1/2 tsp. salt
1 cup sugar
2 tsp. vanilla extract
2 cups white whole wheat or all-purpose flour
Equipment:
whisk
bowl
oven
toothpicks
pastry bag
Cooking instruction summary:
Preheat oven to 350 degrees. Prepare 16-18 baking cups with liners, or mist with cooking spray.In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt) until blended.In a different large bowl, whisk together all remaining ingredients (pumpkin, butter, eggs, vanilla) until well combined. Add this mixture to the dry ingredients, and stir until just combined.Fill the baking cups with the batter until they are each 2/3 full. Top with a tablespoon or so of the crumbled streusel topping. Then bake for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Let cool, then drizzle with the glaze.Use a fork or your fingers to mix together all of the ingredients until they are evenly combined and crumbly.Whisk together the butter, powdered sugar and 1 tablespoon of milk until combined and smooth. Add additional tablespoon(s) of milk until the glaze is thin enough to drizzle. You can either drizzle by using a fork and swinging it back and forth over the muffins. Or transfer it to a pastry bag or a ziplock bag with a tiny corner snipped off, and drizzle it that way. OR, you can even just dunk the tops of the muffins straight into the bowl of glaze. Whatever sounds best to you!
Step by step:
1. Preheat oven to 350 degrees. Prepare 16-18 baking cups with liners, or mist with cooking spray.In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt) until blended.In a different large bowl, whisk together all remaining ingredients (pumpkin, butter, eggs, vanilla) until well combined.
2. Add this mixture to the dry ingredients, and stir until just combined.Fill the baking cups with the batter until they are each 2/3 full. Top with a tablespoon or so of the crumbled streusel topping. Then bake for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
3. Let cool, then drizzle with the glaze.Use a fork or your fingers to mix together all of the ingredients until they are evenly combined and crumbly.
4. Whisk together the butter, powdered sugar and 1 tablespoon of milk until combined and smooth.
5. Add additional tablespoon(s) of milk until the glaze is thin enough to drizzle. You can either drizzle by using a fork and swinging it back and forth over the muffins. Or transfer it to a pastry bag or a ziplock bag with a tiny corner snipped off, and drizzle it that way. OR, you can even just dunk the tops of the muffins straight into the bowl of glaze. Whatever sounds best to you!
Nutrition Information:
covered percent of daily need
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