Ingredients
2cupswhite whole wheat,or all-purpose flour
1tspbaking powder
1tspbaking soda
1tspcinnamon,ground
½tspginger,ground
½tspnutmeg,ground
½tspsalt
1cupsugar
15ozpumpkin puree,1 can
½cupbutter,1 stick, melted
2large eggs
2tspvanilla extract
2tbspbutter,room temperature
¼cupsugar
¼cupflour
2tspcinnamon
1tbspbutter,melted
1cupsugar,powdered
2tbspmilk
Preparation
Preheat the oven to 350 degrees F. Prepare 18 baking cups with liners or mist with cooking spray.
In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) until blended.
In a different large bowl, whisk together all the remaining ingredients (pumpkin, butter, eggs, and vanilla) until well combined. Add this mixture to the dry ingredients, and stir until just combined.
Use a fork or your fingers to mix together all of the ingredients until they are evenly combined and crumbly.
Whisk together the butter, powdered sugar, and 1 tablespoon of milk until combined and smooth. Add an additional tablespoon or more of milk until the glaze is thin enough to drizzle.
Fill the baking cups with the batter until they are each ⅔ full. Top with 1 tablespoon or so of the crumbled streusel topping.
Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Let cool, then drizzle with the glaze.
