Pumpkin Streusel Muffins are fall-inspired treats everybody loves! They're soft and fluffy, and have a crumbly cinnamon streusel topping with a sweet cinnamon glaze.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
Fall season means all of the yummy pumpkin recipes, like Pumpkin Rolls, Pumpkin Pie Bites, and simple Pumpkin Muffins. All the pumpkin treats, like these streusel muffins are great and just what every fall baker needs to have on hand.
Why this pumpkin muffin recipe works
Just like Pumpkin Chocolate Chips Cookies and Pumpkin Bread, these muffins are the perfect snack or dessert to make during the fall season and go great with a hot cup of coffee.
Using this recipe is a great way to use leftover pumpkin puree. These muffins are so soft and stay nice and moist after baking them.
They have the perfect amount of pumpkin flavor like this Pumpkin Dump Cake not too overwhelming yet not too subtle. Every person who is a fan of pumpkin will enjoy these treats.
Ingredients Needed
- All Purpose Flour
- Baking soda & Salt
- Spices: Pumpkin spice, ground cinnamon, and salt
- Sugar: Granulated white sugar, brown sugar, and powdered sugar
- Oil: vegetable oil
- Pumpkin puree: Canned pumpkin puree or homemade pumpkin puree. Just don't use pumpkin pie filling.
- Eggs: Large eggs
- Dairy: Milk and cold butter
How to make Pumpkin Streusel Muffins
- Step 1: In a mixing bowl, add dry ingredients: flour, baking soda, cinnamon, pumpkin spice, and salt. Use a whisk to combine.
- Step 2: In a separate large bowl, add the oil, white and brown sugar, pumpkin puree, eggs, and milk. Whisk to combine.
- Step 3: Transfer the dry ingredients to the bowl with the wet ingredients and mix together to form the tender pumpkin muffin batter. Line your muffin tin with cupcake liners and evenly scoop batter into liners. Bake muffins.
- Step 4: In a medium bowl, use a fork to mix the ingredients for the streusel topping: flour, sugars, pumpkin spice and butter. A crumb mixture should for to be used for the crumbly streusel topping.
- Step 5: Once the muffins are done, sprinkle each muffin with the topping.
- Step 6: In a small bowl, make the icing by combining the powdered sugar, cinnamon, and milk with a whisk until smooth. Once the muffins have cooled down, drizzle the icing over the tops of the muffins and enjoy.
Recipe Tips
- For best results, store these muffins in an airtight container in the refrigerator for up to a week. You can freeze them, with or without the icing for up to 3 months.
- If you're out of muffin liners, spray the bottom and the walls of the muffin tin with cooking spray so the muffins will release from the pan easier.
- You can make mini muffins using this easy recipe, you'll just need to adjust the baking time.
- Use a toothpick to tell if the pumpkin muffins are finished baking. If it comes out with some crumbs, they're done. If it still has wet batter on it, it needs a few more minutes. The muffins will continue to bake a bit when they're cooling in the cupcake pan and while you're making the icing.
Recipe Faq's
Yes, these streusel muffins would be delicious with the cinnamon glaze, with a drizzle of maple glaze, a thin cinnamon cream cheese
glaze, or no glaze at all where the streusel topping can shine through. These muffins would be good with a simple drizzle of pure maple syrup over the crunchy streusel topping.
The cinnamon icing will melt and run off your muffins if you try to add it too soon when the muffins are too hot.
More Muffin Recipes
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Pumpkin Streusel Muffins
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon sat
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups pumpkin puree
- 2 large eggs
- ¼ cup milk
Streusel Topping
- ¾ cup all purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon pumpkin spice
- 2 tablespoons butter melted
Cinnamon Glaze
- 1 ½ cups powdered sugar
- ¼ teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Preheat the oven to 425 degrees line a muffin tin with paper liners.
- In a large bowl add the flour, baking soda, cinnamon, pumpkin spice and salt and whisk until combined.
- In a medium bowl add the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk and whisk until combined.
- Pour the dry ingredients into the wet and mix until combined, spoon the batter into the lined muffin cups, they should be filled close to the top.
For the streusel topping
- In a small bowl add the flour, granulated sugar, brown sugar, pumpkin spice and butter and mix using a fork until a crumb mixture is formed. Spoon streusel topping over the muffins.
- Bake for 5 minutes, then reduce the heat to 350 degrees (do not remove the muffins) and bake for 15-17 minutes or until a toothpick comes out clean.
For the icing
- In a small bowl add the powdered sugar, cinnamon and milk and whisk until smooth.
- Remove the muffins from the oven and let them cool, then drizzle the icing over the top.
Leave a Reply