Cinnamon-packed and pumpkin-filled, these moist muffins make the perfect coffee side-kick!
Don’t get mad at me please! I know I know, it might be a little early, buuuut it’s half way through September, so I would say I have waited long enough to start the pumpkin baking. (; I love Fall and all the things that come with it, so I personally don’t think it’s ever too early to break out the pumpkin decorations or start baking all the pumpkin treats (even if the afternoons still feel like summer-come on chilly weather! I’m ready for ya!).
I started off the season practicing a cake recipe for a friend who is getting married next September; she’s looking for an autumn-inspired cake, so I thought of course it had to be a pumpkin spice cake with a cream cheese frosting! And my friends, this cake was a winner. I am not sad one bit that I have to practice making this cake over and over throughout the next year. It’s that good! Baking that cake definitely kick-started my craving and obsession for all things pumpkin, so I’ve been experimenting with many other desserts this past week. I tried a healthy pumpkin bread with coconut oil and honey, and then I tried these pumpkin muffins with a cinnamon streusel topping.
I really can’t think of anything cozier than the scent of pumpkin spice muffins coming from the oven on a cool autumn morning. As the leaves begin to change colors and the air turns crisp, you can be sure to find me enjoying these muffins with a cup of coffee.
These muffins are dangerously delicious! They are perfectly sweet with just the right amount of spice and are so moist from all that yummy pumpkin! And the cinnamon streusel topping is killer! Not to mention the simple yet perfect glaze drizzled on top. This will definitely not be the last time I make these muffins this season.
- Preheat oven to 350 degrees. - In a medium bowl, add butter and sugar and beat on medium speed for 1 minute. - Add pumpkin puree and eggs. Beat for an additional minute. - In a separate bowl, add all of the dry ingredients. - Slowly add the wet to the dry and mix everything together. - Spray a muffin tin with non-stick cooking spray. - Pour batter evenly into the muffin tins.
- Mix all of the ingredients together until you get a crumby mixture. - Evenly distribute the crumb mixture on top of your muffins. - Bake for 18-20 minutes until tops are slightly golden. - Allow to cool for 5 minutes before popping your muffins out of the tin.
- Slowly add milk to the powdered sugar until you get the consistency you like. - Once the muffins are cool, drizzle the glaze on top.
My name is Andrea, and I am excited that you are here. I have a passion for cooking and baking that I want to share with you. I enjoy spending moments in the kitchen creating beautiful, easy, and nutritious recipes for my friends and family. There is nothing better than sharing a meal with the ones you love! I believe life…
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