Welcome to Fall: 1st Recipe is our fall series
Elevate your classic pumpkin muffins with this crunchy, buttery streusel topping! These muffins are a perfect treat to enjoy with a cup of coffee or tea heading into these cool Autumn days! This recipe is easy to follow, and the results will not disappoint!
This recipe also is available in video form. If you have a few minutes, you can go over to our EMT YouTube channel by clicking the link below and watch a video of me making the recipe. Thank you for your support!
Ingredients: Yield 15-16 muffins
Muffins
1 ¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 can (15 oz) pumpkin puree
½ cup granulated sugar
½ cup brown sugar (I used light brown, but dark should work as well!)
½ cup vegetable oil
¼ cup milk
2 eggs, room temperature
2 teaspoons vanilla extract
¼ cup of semi-sweet mini chocolate chips
½ cup butterscotch chips (optional, but highly recommended!)
Streusel
½ cup (1 stick) unsalted butter, melted
1 cup all purpose flour
¾ cup brown sugar
¾ teaspoon salt
¾ cup finely chopped pecans
1 ½ teaspoon maple syrup
Maple Glaze
1 ½ cups powdered sugar
3-5 tablespoons milk
1 tablespoon maple syrup
Method:
Muffins
Preheat oven to 375*F. Line your muffin tin with liners. Set aside.
In a medium sized bowl measure out all of the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, salt) and set aside.
In a larger sized bowl combine all the wet ingredients (pumpkin puree, sugars, vegetable oil, milk, eggs, vanilla extract) and whisk together to combine.
Add the dry ingredients into the wet and mix until well combined. Add chocolate chips and butterscotch chips, mix again.
Scoop batter into prepared muffin pan filling the cups about ⅔ of the way full. Set aside.
Make the streusel. Combine all the ingredients into a small bowl, and stir together until the texture resembles wet sand.
Sprinkle the streusel over the muffin batter, dividing it evenly. (You might have left over. If you do put it on a baking tray and bake for about 10-12 minutes until golden brown, and you can put it on top of yogurt, pancakes, etc.)
Bake the muffins for about 15-17 minutes or until you poke the middle with a toothpick and it comes out clean.
Allow the muffins to cool slightly (for about 20-30 minutes)
10. Drizzle the glaze over the muffins before eating.
Glaze
Add the powdered sugar into a small bowl.
Add the milk a tablespoon at a time until you reach a good drizzling/icing consistency.
Add the maple syrup.
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