- 12
- 15 mins
- 35 mins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15-ounce) can pumpkin puree
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, cut into bits
- 1/2 cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1-2 tablespoons milk
Preparation
Step 1
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.