Ingredients
Method
- Make the streusel: In a medium bowl, whisk the flour, brown sugar, granulated sugar, and cinnamon together. Pour in the melted butter and stir with a fork until moist crumbs form. Set aside.
- Make the cinnamon swirl: In a small bowl, stir the granulated sugar and cinnamon together until blended. Set aside.
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners, or coat the cups with nonstick cooking spray. Set aside.
- Prepare the muffin batter: In a large bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Make a well in the center and add the eggs, oil, and pumpkin puree. Whisk gently just until the dry ingredients are moistened and no flour streaks remain; do not overmix.
- Spoon a heaping 2-tablespoon scoop of batter into each prepared muffin cup. Sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture over the batter in each cup. Top with another 2-tablespoon scoop of batter, so the cups are about 3/4 full. Sprinkle the streusel over the tops, pressing it lightly into the batter to help it adhere.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15 to 17 minutes, until a toothpick inserted in the center comes out clean (total baking time should be 20 to 22 minutes). Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool slightly.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and maple extract until smooth. Drizzle the glaze over the slightly warm muffins. Serve and enjoy.
Nutrition
Notes
No cake flour? Swap in an equal amount of all-purpose flour; the texture will be slightly less tender but still delicious.
The initial 425°F blast gives the muffins a bakery-style domed top. Don't skip it! Just remember to lower the oven to 350°F after 5 minutes.
For bigger streusel clumps, squeeze a handful of the crumb mixture in your fist before scattering it over the muffins.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for as long as 3 months. Thaw overnight in the fridge or warm gently in the microwave.
To make these dairy-free, use melted coconut oil or plant-based butter in place of the regular butter and swap the milk in the glaze for almond milk.
Glaze the muffins while they're just slightly warm for a thin, glossy drizzle, or wait until fully cool for a neater, sharper glaze line.
Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.