Hello lovelies,
You guys know me well enough by now to know that I love baking a fresh batch of muffins for my loved ones to enjoy.
If there’s one thing I truly love about muffins, it’s how the flavours change throughout the seasons. For example, in the spring/summer I cram my muffins full of fresh fruit, whereas, in the autumn/winter I pack my muffins full of spices. I just love switching it up and playing around with all the different flavours.
But if I’m being completely honest with you all, autumn/winter muffins have my entire heart!
Packing the muffins full of spices that instantly bring comfort and warmth – there’s no better feeling and these muffins I’m sharing with you today do just that.
Packed with pumpkin and cinnamon, these muffins not only bring deep rich flavours but also fill the entire home with the most incredible smell that I’d love to bottle. They are just sensational.
So, if these muffins have caught your attention and got you wanting to bake a batch of your own, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Muffins
Prep Time: 25 Minutes
Bake Time: 25-30 Minutes
Decorating Time: 5 Minutes
Overall Time: 1+ Hour
Ingredients You Need For The Cinnamon Streusel:
- 98g Of Plain Flour
- 68g Of Light Brown Sugar
- 68g Of Granulated Sugar
- 1tsp Of Ground Cinnamon
- 57g Of Unsalted Butter, Melted
Ingredients You Need For The Cinnamon Swirl:
- 50g Of Granulated Sugar
- 2tsp Of Ground Cinnamon
Ingredients You Need For The Muffins:
- 160g Of Plain Flour
- 210g Of Granulated Sugar
- 1tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 3tsp Of Ground Cinnamon
- 1/2tsp Of Ground Ginger
- 1/4tsp Of Ground Nutmeg
- 2 Large Eggs
- 120g Of Vegetable Oil
- 240g Of Pumpkin Purée
Ingredients You Need For The Icing:
- 115g Of Icing Sugar
- 2-3tsp Of Milk
- 1tsp Of Maple Flavouring
How To Make The Cinnamon Streusel:
- Firstly, gather together your equipment and ingredients, line a 12 hole muffin tin with muffin cases and preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Secondly, in a small mixing bowl, mix together the 98g of plain flour with the 68g of light brown sugar, 68g of granulated sugar and 1tsp of ground cinnamon.
- Pour the 57g of melted unsalted butter into the dry ingredients and mix with a fork until the mixture is fully combined and crumbly.
- Set to one side.
How To Make The Cinnamon Swirl:
- In another small bowl, mix together the 50g of granulated sugar and 2tsp of ground cinnamon.
- Set to one side.
How To Make & Assemble The Muffins:
- Next, in a large mixing bowl, mix together the 160g of plain flour, 210g of granulated sugar, 1tsp of baking powder, 1/2tsp of bicarbonate of soda, 3tsp of ground cinnamon, 1/2tsp of ground ginger and 1/4tsp of nutmeg until combined.
- Now, gently whisk in the 2 large eggs, 120g of vegetable oil and 240g of pumpkin puree until no streaks of flour remains.
- Scoop half of the muffin mixture into the base of the 12 muffin cases.
- Sprinkle 1/2tsp of cinnamon sugar on-top of each of the muffin batters in the cases.
- Then, top the 12 muffin cases with the remaining half of the muffin mixture. At this point, the cases should be 3/4 full.
- Crumble the cinnamon streusel over the top of each muffin and gently press down into the batter to keep it from falling off during baking.
- Place the muffins into the oven and bake for 5 minutes at the temperature the oven was preheated too before reducing the temperature to 180C / 160C Fan / Gas Mark 5 (leave the muffins in the oven whilst doing this). Bake for 20-22 minutes, or until a skewer inserted into centre comes out clean.
- Once baked, remove from the oven and allow to cool for 5 minutes in the muffin tin before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the muffins have baked and cooled, it’s time to make the icing.
- In a small bowl, mix together the 115g of icing sugar, 2-3tsp of milk and 1tsp of maple flavouring until well combined. The icing should be like a thick paste.
- Transfer the icing into a piping bag and snip the very tip of the bag off. Drizzle the icing over the top of each muffin.
- Finally, allow the icing to set before serving!
That’s your Pumpkin Cinnamon Streusel Muffins prepared, baked, cooled and decorated, ready for you to enjoy!
Notes:
- Store the muffins in an airtight container at room temperature for 2-3 days.
- These muffins can also be frozen, in an airtight container for up to 3 months.
- Don’t skip out on the temperature of the oven, the muffins need that blast of heat in the first five minutes before it being reduced to continue baking the muffins.
- I used this maple flavouring: https://amzn.eu/d/44bNdBy
I’ve gotta say it, I think these are up there with my favourite muffins to date!
I just love the way autumnal flavours come together and create the most delicious muffins. There’s something about the flavour of these muffins that is guaranteed to leave you wanting more.
Let me know in the comments below if you make these muffins yourself and if you do, what you thoughts are on them. Are you a spring/summer muffin lover or do you prefer autumn/winter? Did the spices in today’s recipe excite you as much as it did me?
Sending you all tons of love & hugs as always,
Elle xo
