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Two Pumpkin Streusel Muffins and icing are stacked on a wooden board, autumn decor around.

Pumpkin Streusel Muffins

Vicky Hadley~Little Chef Within
These Pumpkin Streusel Muffins are the perfect fall treat that combine spiced pumpkin muffins with a buttery cinnamon streusel topping! They're incredibly moist and flavorful, making your kitchen smell absolutely amazing while they bake! These are the best pumpkin muffins, so yummy!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 236.4 kcal

Equipment

Ingredients
  

For the Streusel Topping:

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter cubed

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/3 cup vegetable oil
  • 1/4 cup melted butter cooled slightly
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon vanilla extract

Optional Vanilla Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk start with 2, add more as needed
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside. 1/3 cup all-purpose flour,1/3 cup brown sugar,1 teaspoon ground cinnamon,3 tablespoons cold butter.
  • In large bowl, stir together flour, baking soda, baking powder, salt, and pumpkin pie spice. 1 3/4 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon baking powder,1/2 teaspoon salt,1 1/2 teaspoons pumpkin pie spice.
  • In medium bowl, beat oil, melted butter, eggs, pumpkin, granulated sugar, brown sugar, and vanilla with wire whisk until well blended. 1/3 cup vegetable oil,1/4 cup melted butter,2 large eggs,1 cup pumpkin puree, 1/4 cup milk, 3/4 cup granulated sugar,1/4 cup brown sugar,1 teaspoon vanilla extract.
  • Add pumpkin mixture to flour mixture; stir just until flour is moistened. Batter will be lumpy.
  • Divide batter evenly among muffin cups. Sprinkle each muffin with streusel topping.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
  • Optional Glaze:
  • In small bowl, whisk together powdered sugar, milk, vanilla, and salt until smooth. Start with 2 tablespoons of milk and add more if needed for drizzling consistency. 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract.
  • Once muffins are cooled, drizzle glaze over tops using a spoon or a small zip-top bag with the corner snipped.
  • Allow glaze to set before serving.

Notes

Pro Tip: Don't over mix the batter! Stir just until the flour disappears. A lumpy batter is perfectly normal and will give you a tender muffin. Overmixing leads to tough, dense muffins instead of the light, fluffy texture you want.

Nutrition

Calories: 236.4kcalCarbohydrates: 52.4gProtein: 2.8gFat: 6.7gSaturated Fat: 1.2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 1.5gTrans Fat: 0.04gCholesterol: 0.9mgSodium: 213.5mgPotassium: 94.3mgFiber: 1.3gSugar: 24.1gVitamin A: 3191.3IUVitamin C: 0.9mgCalcium: 40.5mgIron: 1.5mg
Keyword breakfast, dessert, muffins, pumpkin
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