Two large eggs, lightly beaten at room temperature.
One cup canned pumpkin puree,
Two Tablespoons milk
1 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Half teaspoon salt
Two teaspoons pumpkin spice
One teaspoon ground cinnamon
Topping:-
1 1/4 cup all-purpose flour 156g
1/2 cup light brown sugar 100g
tightly packed 1/3 cup sugar 66g
1/4 teaspoon ground cinnamon
Six Tablespoons salted Butter melted. Cool to room temperature 85g Glaze 1/2 cup powdered sugar 65g
2 to 3 teaspoons milk
How do you make recipe pumpkin muffin
Pre-heat oven to 375F (190C). After this, Line a 12-count muffin pan with paper liners or lightly grease flour. Set aside.
Mix melted, cooled butter with granulated and brown sugars in a large bowl. Stir well. Stir in eggs. Mix in pumpkin puree, milk, vanilla extract, and stir.
After this, Combine flour, baking powder, and baking soda in a separate bowl. Stir until combined.
Combine your dry ingredients with your wet, and stir gently until combined. Be careful not to overmix. While you make your streusel, set aside.
Streusel topping
Mix flour, sugars, and cinnamon together to make your streusel.
Add the butter to the mixture. Now Stir with a fork until the butter is incorporated. Do not overwork the streusel, or it will become a paste. You want it nice and clumpy.
Divide muffin batter evenly into prepared muffin pans, filling each 3/4 of the way. Use your hands to evenly distribute streusel on muffin batter. Place the topping over the batter, and press the topping down gently.
Bake at 375F (190C), for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Or, until there are a few moist crumbs. Let muffins cool completely before serving. Glaze Make the glaze by whisking 1/2 cup (65g), powdered sugar with 2-3 teaspoons of milk. Serve drizzled over lightly cooled pumpkin muffins.