Pumpkin streusel muffins are a Thanksgiving treat

A personal favorite fall recipe of mine is pumpkin streusel muffins. It is simple to make, and delicious. I discovered this recipe in a baking class in high school. It was given to me by the teacher; I believe she created it from scratch.

– 1 3/4 cups flour
– 1 teaspoon baking soda
– 2 teaspoons cinnamon
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon salt
– 1/2 cup vegetable oil
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1 1/2 cups canned pumpkin puree
– 2 room temperature large eggs
– 1/4 cup milk

Streusel Topping
– 3/4 cup flour
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon pumpkin pie spice
– 6 Tablespoons unsalted melted butter

Maple Icing
– 1 1/2 cups powdered sugar
– 2 Tablespoons maple syrup
– 2 Tablespoons milk

In a large bowl, mix together the following dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt). In a separate medium bowl, mix together the following ingredients (vegetable oil, sugar, brown sugar, pumpkin puree, eggs, and milk). Once both are mixed thoroughly, combine both bowls gently until no individual ingredients can be seen.
While the oven is preheating to 350 degrees Fahrenheit, whisk together the flour in a small bowl with granulated sugar, brown sugar and pumpkin pie spice for the streusel topping. Once mixed, slowly add the melted butter while being careful to not overmix.
Either spray a muffin tin or add cupcake liners to the tin, then scoop a few spoonfuls of the muffin batter into each cup. Then sprinkle the streusel mix on top of the muffins. Once the oven is preheated, place the muffin tin into the oven for about 23-25 minutes, or until you can poke a toothpick in the muffin without the batter sticking to it.
While the muffins are in the oven mix together the powdered sugar, maple syrup, and milk to create the icing. After the muffins are cooked, wait about 10 minutes for them to cool before icing them. Then they are ready to eat.

Edited by Justin Shepard