Dunkin Pumpkin Muffins
Soft, warmly spiced pumpkin muffins crowned with a buttery brown sugar streusel and finished with a smooth vanilla glaze. The pumpkin purée, butter, oil, and milk create a tender, moist crumb, while the crisp topping provides a contrasting texture.
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Ingredients
Streusel Topping
- 1/2 cup salted butter melted
- 1 teaspoon pumpkin pie spice
- 2/3 cup firmly packed brown sugar; dark brown sugar may be used for a deeper flavor
- 1 cup all-purpose flour
Pumpkin Muffin Batter
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract for optimal flavor and aroma
- 1 cup pure pumpkin purée not pumpkin pie filling
- 2 large eggs
- 2 cups all-purpose flour
- 1/3 cup milk; whole milk produces a richer result
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup salted butter melted
- 1 teaspoon baking powder
- 1 cup firmly packed brown sugar
Vanilla Glaze
- 2 –3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar sifted to remove lumps
Instructions
- Preheat the oven to 350°F (180°C), gas mark 4. Place paper liners in all 12 wells of a standard muffin pan, then set the prepared pan aside.
- Prepare the streusel by placing 1 cup all-purpose flour, 2/3 cup packed brown sugar, and 1 teaspoon pumpkin pie spice in a small bowl. Stir to distribute the ingredients evenly.
- Pour 1/2 cup melted salted butter into the streusel mixture. Work everything together with a fork until all of the dry ingredients are moistened and the mixture develops a coarse, crumbly consistency. Set aside.
- For the muffin batter, whisk 2 cups all-purpose flour, 1 cup packed brown sugar, 1 teaspoon baking powder, and 1 1/2 teaspoons pumpkin pie spice together in a large mixing bowl until evenly combined.
- In a separate bowl, blend 1 cup pumpkin purée, 2 large eggs, 1/4 cup melted salted butter, 1/3 cup milk, 1/4 cup vegetable oil, and 2 teaspoons vanilla extract until the wet mixture is smooth and uniform.
- Add the dry mixture to the pumpkin mixture in two additions, stirring gently after each addition. Mix only until no visible streaks of dry flour remain. The finished batter should be thick and may retain a slightly lumpy texture; avoid excessive mixing.
- Distribute the batter evenly among the 12 prepared muffin cups, filling each cup approximately three-quarters full.
- Generously scatter the prepared streusel over the surface of each muffin, dividing it as evenly as possible among the cups.
- Bake in the preheated oven for 22–25 minutes, or until a toothpick or skewer inserted into the center of a muffin emerges mostly clean.
- Allow the baked muffins to rest in the pan for several minutes. Transfer them carefully to a wire cooling rack and leave them to cool until they are still slightly warm but comfortable to handle.
- To prepare the glaze, whisk together 1 cup sifted powdered sugar, 2–3 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl. Continue whisking until the mixture becomes smooth and reaches a consistency suitable for drizzling.
- Spoon or drizzle the vanilla glaze over the slightly cooled muffins, allowing some of it to run naturally down the sides. Let the muffins cool a little further before serving.
Notes
Use pure pumpkin purée rather than pumpkin pie filling.
Dark brown sugar may be substituted in the streusel when a more pronounced molasses flavor is preferred.
Whole milk gives the muffins a richer texture.
Sifting the powdered sugar before making the glaze helps produce a smoother, lump-free finish.
Do not overmix the muffin batter; stop stirring once the dry flour streaks have disappeared.
Dark brown sugar may be substituted in the streusel when a more pronounced molasses flavor is preferred.
Whole milk gives the muffins a richer texture.
Sifting the powdered sugar before making the glaze helps produce a smoother, lump-free finish.
Do not overmix the muffin batter; stop stirring once the dry flour streaks have disappeared.