Description
Pumpkin muffins with gingersnap streusel are basically fall in handheld form. These ultra moist muffins have a crackly gingersnap streusel and a miso maple drizzle that keeps every bite from veering too sweet. They’re cozy, but with an edge.
Ingredients
Units
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Gingersnap Streusel
- 6 gingersnap cookies
- 1/4 cup packed light brown sugar
- 4 tbsp unsalted butter, melted
- 1/2 cup all-purpose flour
Pumpkin Muffins
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 and 1/2 cups canned pumpkin puree
- 1/4 cup milk, at room temperature
- 1/2 cup vegetable or canola oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1 and 3/4 cups all-purpose flour
Miso Maple Glaze
- 1/2 tbsp white miso paste
- 1 tbsp maple syrup
- 1/2 cup powdered sugar
- 1/2 tbsp milk
Instructions
- Make the streusel: Preheat oven to 375°F and line a muffin pan with 12 cupcake liners. Place the gingersnap cookies in a plastic bag, then use a rolling pin or a hard object to crush the cookies into coarse crumbs (crumbly not sandy). Measure out 1/3 cup of crumbs and add to a small mixing bowl (if you don’t have enough crumbs, crush more cookies as needed). To the same bowl add the remaining streusel ingredients then use a fork to combine until the mixture resembles wet sand. Set aside.
- Combine the wet ingredients: To a large mixing bowl whisk the granulated sugar, brown sugar and eggs until creamy. Add the pumpkin puree, vegetable oil, milk, and vanilla extract then whisk to combine.
- Add the dry ingredients: To the same bowl add the baking soda, salt, pumpkin pie spice, cinnamon, and cardamom then whisk to combine. Finally, add the flour then whisk until just combined.
- Spoon the batter into liners: Use a cookie scooper, measuring cup or a spoon to fill the cupcake liners with batter (they should be about 2/3 of the way full).
- Add the streusel then bake: Use your hands to sprinkle a small handful of streusel over the batter of each muffin. Bake the muffins for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool then make the glaze: Allow the muffins to cool in the pan for 10 minutes, then transfer the muffins to a cooling rack while making the glaze. In a small mixing bowl whisk together the miso paste and maple syrup until there are no clumps. Next add the powdered sugar and milk then whisk until smooth and creamy. Add a splash more milk to loosen the glaze if needed.
- Drizzle the glaze: Once the muffins have cooled for at least 20 minutes, use a spoon to drizzle the glaze over each muffin. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Oven
Nutrition
- Calories: 336
- Sugar: 25g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 42mg