Pumpkin Streusel Muffins

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp All-spice
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 10 tbsp Brown sugar, light
  • 2 tsp Cinnamon
  • 1 Pinch Cloves, ground
  • 2 3/4 cup Flour
  • 10 tbsp Granulated sugar
  • 1/4 tsp Nutmeg
  • 6 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 tbsp Milk

Found on bakedbyrachel.com

Description

Ingredients

• 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1/2 tsp cinnamon
• 3/4C all purpose flour
• 1/4C unsalted butter, melted
• 1/2C unsalted butter, softened
• 1/2C granulated sugar
• 1/2C light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1C pumpkin puree
• 1/4 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp nutmeg
• Pinch ground cloves
• 2C all purpose flour
• 6Tbsp powdered sugar
• 1 Tbsp milk

Directions

• Preheat oven to 350°F. Line a muffin pan with 12 liners. In a medium bowl, combine streusel ingredients. When fully combined, transfer to a baking sheet to break up chunks into no larger than pea size. In a large bowl or stand mixer, cream together butter and sugars. Mix in egg, vanilla and pumpkin until smooth. Finally add remaining dry ingredients, mixing until no streaks remain. Immediately divide between prepared liners using a large cookie scoop. Sprinkle well with streusel mixture. Bake at 350°F for 20-25 minutes. Cool completely in pan. Meanwhile, beat together powdered sugar and milk. Drizzle over cooled muffins. Enjoy immediately or store in an airtight container.