Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) unsalted butter, cold and cubed
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp (6g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 cup (200g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1/4 cup (60g) sour cream
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (65g) powdered sugar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) milk

Instructions:

  1. Prepare the crumble by whisking together 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon in a small bowl. Mash in the cold, cubed butter with a fork until coarse crumbs form. Refrigerate until needed.
  2. In a large bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a separate mixing bowl, beat the melted butter and 1 cup brown sugar. Stir in the eggs, pumpkin puree, sour cream, and vanilla extract until the mixture is smooth.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula. Stop mixing as soon as no streaks of flour remain to ensure a tender crumb.
  5. Divide the batter evenly among 12 lined muffin cups. Top each muffin with a generous portion of the chilled cinnamon streusel.
  6. Bake for 22 minutes or until a toothpick comes out clean. Transfer to a wire cooling rack.
  7. Optional: Whisk together powdered sugar, maple syrup, and milk to create a glaze, then drizzle over the cooled muffins.