pumpkin struesel muffins

Recipe by
sherry monfils
worcester, MA

One of my all-time favorite fall muffins, so dilicious! I like these muffins w/ my pumpkin flavored coffee, yum!

yield 16 -18
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For pumpkin struesel muffins

  • 2 c
    all purpose flour
  • 1 tsp
    powder
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    salt
  • 1 c
    sugar
  • 1
    15 oz can pumpkin puree
  • 1 stick
    butter, melted
  • 2 lg
    eggs
  • 2 tsp
    vanilla
  • 2 Tbsp
    butter, room temp
  • 1/4 c
    sugar
  • 1/4 c
    flour
  • 2 tsp
    cinnamon
  • 1 Tbsp
    melted butter
  • 1 c
    powdered sugar
  • 1-2 Tbsp
    milk

How To Make pumpkin struesel muffins

  • 1
    Heat oven to 350. Spray 16-18 muffin cups w/ cooking spray. In bowl, whisk together flour, baking powder, baking soda, sugar, cinnamon, ginger, nutmeg and salt.
  • 2
    In lg bowl, beat pumpkin,1 stick melted butter, eggs and vanilla. Add dry ingredients to wet ingredients until just combined.
  • 3
    In small bowl, combine 2 tbsp butter, 1/4 cup sugar, 1/4 cup flour, and 2 tsp cinnamon w/a fork until crumbly. Fill muffin cups 2/3 full w/ batter. Sprinkle 1 tbsp struesel mix on top of batter. Bake 20 mins, or until a toothpicl inserted in center comes out clean. Let cool. In another small bowl, whisk together 1 tbsp melted butter, powdered sugar and milk. Drizzle over cooled muffins, or dip the top of each muffin in frosting.
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