Looking for fall recipe…. look at these gorgeous domed top beauties!!! Don’t they look delicious? These pumpkin spice muffins baked with sugar streusel on top and glazed with maple icing are super light, soft and moist. Pumpkin spice sugar streusel and maple icing on top adds a perfect hint of sweetness and contrast to each bite.
These moist and perfectly spiced muffins are really quick and easy to make that you will never want to get from the store again, plus these are egg free. Follow just few tips and trick, and voila… here comes in best pumpkin spice muffin recipe ever. These muffins can be prepared with or without maple icing but don’t skip streusel part. These muffins taste really great when topped with spiced sugar streusel and warm out of the oven. I like maple icing as it adds contrast flavor, color and texture to the recipe, plus it’s really easy to whip in.
Follow the recipe steps and do read Quick Tips before you start baking, your muffins will come out the best. And the best part you can make theses muffins ahead of time, let them cool down completely and store in air tight container at room temperature for 2-3 days or in the refrigerator for up to 1 week. Do give this recipe a try to celebrate the season and best way to incorporate pumpkin in your diet. And when you do let us know how they came out for you in comments below. Happy Baking!!!
Step by Step Instructions with Photos
Preheat Oven and Prepare Muffin Cups
- Preheat oven to 400 degrees F (200 degrees C) and place the oven rack in the middle position.
- Line a 12 cups muffin tray with muffin liners and then lightly grease them. Greasing liners is optional but greasing helps muffin from sticking from the sides.
- Get them ready and keep aside.
Make Sugar Streusel
- In a bowl combine all-purpose flour, granulated sugar, brown sugar, pumpkin spice powder and salt.
- Add diced butter and mix everything using fork or butter knives until mixture turns crumb looking texture. Don’t over mix or the streusel will turn into paste.
Mix Dry Ingredients
- In a big mixing bowl, sieve together the flour, baking powder, baking soda, pumpkin spice powder, cinnamon powder and salt.
- Whisk to combine.
Mix Wet Ingredients
- In another mixing bowl whisk oil, white sugar and brown sugar. Roughly chop chocolate into pieces. Chopping helps chocolate to melt easily and uniformly.
- Add pumpkin puree, yogurt, vinegar and vanilla to combine.
- Whisk around 2 minutes.
Make Batter
- Add the wet mixture over the dry mixture, mix everything using a spatula or hand whisk.
- Add water if required and make thick consistency batter.
- Do not overmix or muffins might turn out dense and rubbery. (See Notes).
Bake Muffins
- Scoop the batter evenly between lined muffin tray. Fill the lined tray about ¾ full. Top the muffins evenly with sugar streusel mix.
- Place the muffin tray in preheated oven and bake for about 15 minutes. After 15 minutes turn the oven to 375 degrees and bake further for 5-8 minutes or till toothpick inserted comes out clean and without crumbs.
- Transfer the muffins to a Cooling rack.
Icing & Serving
- In a mixing bowl, whisk all the ingredients for icing until combined smooth.
- Drizzle over muffins and serve warm. These muffins taste great when still warm.
- Enjoy these soft and moist muffins along with cup of tea/coffee and enjoy.
- Store leftover muffins in air tight container at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Recipe Card
Pumpkin Spice Muffins with Sugar Streusel
Description
Looking for fall recipe…. look at these gorgeous domed top beauties!!! Don’t they look delicious? These pumpkin spice muffins baked with sugar streusel on top and glazed with maple icing are super light, soft and moist. Pumpkin spice sugar streusel and maple icing on top adds a perfect hint of sweetness and contrast to each bite.
Ingredients (Makes - 18 pieces)
Sugar Streusel
Dry Ingredients
Wet Ingredients
Maple Icing
Instructions
Preheat Oven and Prepare Muffin Cups
-
Preheat oven to 400 degrees F (200 degrees C) and place the oven rack in the middle position.
-
Line a 12 cups muffin tray with muffin liners and then lightly grease them. Greasing liners is optional but greasing helps muffin from sticking from the sides. Get them ready and keep aside.
Make Sugar Streusel
-
In a bowl combine all-purpose flour, granulated sugar, brown sugar, pumpkin spice powder and salt.
-
Add diced butter and mix everything using fork or butter knives until mixture turns crumb looking texture. Don’t over mix or the streusel will turn into paste.
Mix Dry Ingredients
-
In a big mixing bowl, sieve together the flour, baking powder, baking soda, pumpkin spice powder, cinnamon powder and salt.
-
Whisk to combine.
Mix Wet Ingredients
-
In another mixing bowl whisk oil, white sugar and brown sugar. Roughly chop chocolate into pieces. Chopping helps chocolate to melt easily and uniformly.
-
Add pumpkin puree, yogurt, vinegar and vanilla to combine.
-
Whisk around 2 minutes.
Make Batter
-
Add the wet mixture over the dry mixture, mix everything using a spatula or hand whisk.
-
Add water if required and make thick consistency batter.
-
Do not overmix or muffins might turn out dense and rubbery.
Do not over mix the batter, over mixing might make dense and rubbery muffins. Follow muffin method for mixing, mixing both the wet ingredients and dry ingredients all at once until everything gets just folded in or until dry ingredients are moistened. Do not use electric mixer for this recipe.
Bake Muffins
-
Scoop the batter evenly between lined muffin tray. Fill the lined tray about ¾ full. Top the muffins evenly with sugar streusel mix.
-
Place the muffin tray in preheated oven and bake for about 15 minutes. After 15 minutes turn the oven to 375 degrees and bake further for 5-8 minutes or till toothpick inserted comes out clean and without crumbs.
-
Transfer the muffins to a Cooling rack.
Icing & Serving
-
In a mixing bowl, whisk all the ingredients for icing until combined smooth.
-
Drizzle over muffins and serve warm. These muffins taste great when still warm.
-
Enjoy these soft and moist muffins along with cup of tea/coffee and enjoy.
-
Store leftover muffins in air tight container at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Note
Lining Muffin Tray/Cups: Lining muffin cup is optional for few, but the main difference it makes baking-wise is its texture from outside. Liner makes soft outside while without liner muffin outside gets crispy and brown. Liner makes muffin easy to store and great for travel grab-and-go treat. Lightly greasing your muffin liners help muffin from sticking on the sides.
Baking Temperature: Baking temperature for muffin and cake varies. Cake is baked on lower temperature than muffins. Most of muffins are baked at high temperatures for first few minutes to help make them nice and tall, dome like shape. High temperature allows them to rise more quickly to give them height.
Sugar Streusel: Don’t over mix the streusel, it will turn into paste as butter starts warming up with mixing strokes. Keep refrigerated until further use to help keep streusel consistency.
Aerating & Shifting: Flour must be aerated before measuring. Aerating means fluffing it up and it is not same as shifting. Aerate flour using a fork or balloon whisk, just give flour a nice mix. This step is important because flour tend to settle in the bag, making it heavy, result measuring more flour than required. While shifting is done after measuring the dry ingredients. Always sieve the dry ingredients through sieve before mixing with wet ingredients.
Baking Soda Vs Baking Powder: For this recipe you can use both or either of one. The ratio would be 1 Tsp. Baking Soda = 4 Tsp. of Baking Powder. For this recipe you can use 1.5 Tsp. of only Baking Soda also.
Mixing the Batter: Do not over mix the batter, over mixing might make dense and rubbery muffins. Follow muffin method for mixing, mixing both the wet ingredients and dry ingredients all at once until everything gets just folded in or until dry ingredients are moistened. Do not use electric mixer for this recipe.
Filling Muffin Cups: Always fill your lined muffin tray/cups about 3/4 full. This will leave enough room for the muffins to rise without making muffin batter to overflow.
