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Pretty much anything that includes the combination of pumpkin, streusel, muffin, and icing is going to be delicious. These muffins are amazing. My kids kept coming back for more, especially after I took them out of the oven.
The distinct smell of cinnamon, nutmeg, and cloves filled the house with the most comforting scent. It feels like Fall, even down here in sunny Florida.
The tops of these muffins are so puffy and crumbly, and oh, so delicious.
Scroll down for the entire recipe with directions.
I started out by making the crumbly top first.
My Kitchenaid worked perfectly for making the streusel crumbles. If you have a few big clumps, you can easily break them up with your fingers.
To make the muffins, you need to start out with the wet ingredients, and then add the dry.
Once the mix starts to come together, you will love the smell.
The batter is pretty thick, and that makes it easy to put it into the muffin cups. Two of my favorite things that make this recipe easier include a stoneware muffin pan and Reynolds Foil Baking Cups. Once the muffins are finished cooking, they slide right out of the muffin cups without sticking or making a mess.
I find that you usually have to cook things a little longer than required in a stoneware pan. I baked the muffins for almost 30 minutes. But, they turned out perfectly.
Once the muffins cool, just whip up the frosting and dribble it on top. That is if you have any left after waiting for them to cool.
- 1 stick butter (softened)
- 2 eggs
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 cup melted butter
- 2 Tbsp. brown sugar
- 2 Tbsp. sugar
- 3/4 tsp. cinnamon
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 1 tsp. melted butter
- 1 1/2 Tbsp. milk
- Preheat oven to 350-degrees.
- Mix the butter, eggs, sugar, brown sugar, and vanilla in your mixer. (I love using my Kitchenaid Mixer for this recipe).
- Mix in the canned pumpkin.
- Mix in the flour, spices, salt, baking soda, and baking powder.
- Scoop, with a spoon, into muffin pans, lined with muffin cups.
- Bake for approximately 25 to 30-minutes, until knife comes out clean.
- In a clean bowl, mix melted butter, brown sugar, sugar, cinnamon, and flour until crumbly. Drop crumbs liberally onto muffins.
- Once the muffins cool, drizzle frosting on top.