Pumpkin Streusel Muffins


The first of the three holidays is over now. The turkey is carved, the stuffing is eaten, and my stomach is pleasantly stretched. Though the weekend was only a short break from everyday life, the time spent with family was reenergizing. Putting off the to-do list, if only for a few days, makes me feel as though all of my responsibilities have been lifted. For once my thoughts revolved around something other than lesson plans, grading, and my next caffeine fix.

For this, I am thankful.

Though many of you have moved on to December’s peppermint and gingerbread flavors, I haven’t finished with pumpkin yet. Perhaps it’s because my favorite loaf of pumpkin espresso bread never made it to the kitchen table or the beloved pumpkin spiced latte never warmed my chilled fingers. I feel as if I didn’t do autumn enough justice, so now I’m rushing to right those delicious wrongs.

I hope that the cinnamon and nutmeg spices in these muffins are enough to transverse the winter flavor barrier. Join me. Let’s not forget about fall just yet.

Pumpkin Streusel Muffins are sweet, spiced, and have just the right crunch. The pumpkin muffins are topped with a cinnamon streusel topping and drizzled with a maple glaze. The muffins are best eaten the day they are made, but they can be stored for a day or two in a container with the lid cracked; this leaves the streusel crunchy and the muffins moist. These muffins make any morning, weekend or weekday, into a special occasion.

One Year Ago: Marbled Butternut Squash Bread, Chai Pear Scones, and Hot Bourbon Apple Cider
Two Years Ago: Caramel Apple Cider, Apple Cinnamon Steel Cut Oatmeal, and Honey Cinnamon Roasted Chickpeas
Three Years Ago: Pumpkin Spice Oatmeal, Sweet Potato Fries, and Cranberry Cocoa Cinnamon Rolls

Pumpkin Streusel Muffins

Yields about 18

Pumpkin Muffins
2 large eggs
1/3 cup (60 grams) brown sugar, packed
1/2 cup (120 ml) pure maple syrup
1/2 cup (120 ml) vegetable oil
1 3/4 cup (15 ounces) canned pumpkin puree
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup (125 grams) all-purpose flour
3/4 cup (90 grams) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 degrees F (180 degrees C). Grease or line a muffin tin with baking cups. Set aside.

In a large mixing bowl, beat the eggs with the brown sugar, maple syrup, oil, and pumpkin until uniform. Stir in the vanilla and spices. Fold in the flours, baking powder, and baking soda.

Streusel Topping
2 tablespoons butter
1/4 cup (30 grams) all-purpose flour
1/2 cup (100 grams) brown sugar, packed

In a medium bowl, beat together the butter, brown sugar, and flour until uniform. The texture should resemble a sticky, coarse sand.

Fill muffin cups 3/4 full with batter and sprinkle on streusel topping until the top of the batter is reasonably covered. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before glazing.

Maple Glaze
1 cup (125 grams) powdered sugar
3 tablespoons pure maple syrup

In a small bowl, whisk together the powdered sugar and maple syrup until smooth. If the glaze is too thick, thin with a teaspoon of milk. Likewise, if it is too thin, thicken with a tablespoon or two of powdered sugar.

Using a spoon, drizzle glaze over the top of the cooled muffins.