Streusel topping
- 25g (2 tablespoons) granulated sugar
- 50g (1/4 cup) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 55g (4 tablespoons) unsalted butter melted
- 60g (1/2 cup) plain flour
- 55g (⅓ cup) chocolate chips
Muffins
- 190g (1 1/2 cups) plain flour
- 2 teaspoons speculaas spice, ground cinnamon or pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 130g (2/3 cups) light brown sugar
- 80ml (1/3 cup) canola, vegetable or melted coconut oil
- 340g (1 ½ cups) canned pumpkin puree
- 1 teaspoon vanilla extract
Maple icing
- 5 tablespoons icing sugar
- 2-4 teaspoons maple syrup, more if needed
- 1/8 teaspoon ground cinnamon
- For the streusel topping; In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined, add chocolate chips and stir again. Set aside.
- For the muffins; Heat oven to 180°C (350°F). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, combine flour, speculaas/cinnamon/spice, baking soda, baking powder, and salt.
- In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree, and vanilla, until combined. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.
- Divide the batter between 12 muffin cups. Divide the streusel topping evenly between the muffins and scatter them over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins, comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
- For the glaze; Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar (to thicken) or more maple syrup (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.
