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A single pumpkin streusel muffin with a fork beside it, surrounded by more muffins in the background.
Tina

Pumpkin Streusel Muffins

Moist and spiced just right, these Pumpkin Streusel Muffins are topped with a buttery crumble and sweet glaze for the ultimate fall treat. Whether enjoyed for breakfast or as a cozy afternoon snack, they’re as comforting as autumn itself.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the muffins:
  • 1 c pumpkin puree
  • 2 eggs
  • ¼ c sugar
  • ¼ c brown sugar
  • 2 T. milk
  • 1 t vanilla
  • ½ c melted butter
  • ½ t baking powder
  • ½ t baking soda
  • ½ t salt
  • 2 t pumpkin pie spice
  • 1 t cinnamon
  • 1 ½ c flour
For the streusel:
  • ½ c unsalted butter softened
  • 1 c flour
  • ½ c brown sugar
  • ½ c sugar
  • 1 t pumpkin pie spice
For the glaze:
  • 1 c powdered sugar
  • ½ t vanilla
  • 3 T. milk
And finally, for the glaze to drizzle on top:
  • 1 c powdered sugar
  • ½ t vanilla
  • 3 T. milk

Method
 

  1. Start by preheating your oven to 375 degrees F and lining a muffin tin with paper liners. In a large mixing bowl, combine the pumpkin puree, eggs, sugars, milk, vanilla extract, and melted butter. Mix until well combined.
  2. In a separate bowl, sift together the dry ingredients – flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. Gradually add the dry mixture to the wet mixture and mix until just combined. Don’t overmix!
  4. To make the streusel topping, simply combine all the ingredients in a small mixing bowl until crumbly.
  5. Fill each muffin liner with about ¼ cup of batter and sprinkle streusel on top.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. And there you have it! Delicious pumpkin streusel muffins ready to be devoured.