I found several versions of this recipe & this one is my fav. I’m guessing all of the recipes I found originated with this one from sallysbakingaddiction. I made an ever so small adjustment for my taste, but otherwise I wouldn’t want to mess with perfection. This is going to be on repeat these next few months.
Ingredients
- Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 1/2 cups canned pumpkin puree
- 2 large eggs
- 1/4 cup milk (I used 1 % milk)
- Streusel:
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 tsp pumpkin pie spice
- 6 TBS melted butter
- Maple Icing:
- 1 cup powdered sugar
- 1 TBS maple syrup
- 1-2 TBS milk
Instructions
- Muffins:
- Preheat oven to 425°. Line a 24 count muffin pan with 15 cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined.
- In another large bowl whisk the oil, sugar, brown sugar, pumpkin puree, eggs & milk together, until combined. Add in the dry ingredients, then fold everything together until just combined.
- Spoon the batter into liners, leaving about a 1/2 inch for the streusel.
- Streusel:
- Whisk the flour, sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
- Bake for 5 minutes at 425° then reduce the oven temperature to 350°. Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven & cool.
- Maple Icing: Whisk all of the icing ingredients together until smooth. Drizzle on warm muffins.
- Store muffins in a sealed container. If they last past a day, keep in refrigerator. These muffins also freeze really well.
