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Maple Glazed Pumpkin Muffins with Cinnamon Streusel Topping
Created by: Howcan Team
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cut into small pieces
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- In a large bowl, whisk together 1 and 3/4 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
- In a separate bowl, mix together 1/2 cup of melted butter, 1 cup of pumpkin puree, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, 1/4 cup of maple syrup, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- To make the streusel topping, in a small bowl, combine 1/4 cup of flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of ground cinnamon. Cut in 2 tablespoons of cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping over the muffin batter in the cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the maple glaze by whisking together 1/2 cup of powdered sugar and 2 tablespoons of maple syrup until smooth. If the glaze is too thick, add a little more maple syrup. If it's too thin, add more powdered sugar.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Drizzle the maple glaze over the cooled muffins.
- Enjoy the delicious maple glazed pumpkin muffins with cinnamon streusel topping!
The history of Maple Glazed Pumpkin Muffins with a cinnamon streusel topping can be traced back to the cozy kitchens of New England, where the rich flavors of maple and pumpkin are celebrated during the fall season. This delightful treat combines the warmth of cinnamon with the earthy sweetness of pumpkin, creating a perfect harmony of flavors. Renowned chefs in Vermont and New Hampshire have perfected this recipe, using locally sourced maple syrup and fresh pumpkin for an authentic taste. The best version of this dish can be found in quaint bakeries nestled in the picturesque towns of New England, where the aroma of spices fills the air. To make this dish, it's crucial to use high-quality maple syrup and to master the art of creating a buttery, crumbly streusel topping that adds a delightful crunch to the muffins. For a unique twist, some bakers also incorporate a hint of nutmeg or ginger to elevate the flavor profile. Whether enjoyed with a hot cup of coffee on a brisk autumn morning or as a sweet ending to a hearty meal, Maple Glazed Pumpkin Muffins with a cinnamon streusel topping are a beloved tradition in New England's culinary heritage.
35 min
12
220 calories
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