Moist spiced pumpkin muffins with a streusel topping and vanilla glaze. The perfect Fall breakfast or snack!

Moist pumpkin streusel muffin recipe from @bakedbyrachel

So I made you some muffins. Some really good muffins.

But not before I had the chance to finally watch The Fault In Our Stars. So good. Of course, I liked the book more. And I didn’t bawl my eyes out like a lot of people did. Sure, I still cried. But I think my less emotional reaction to the movie was because I knew what was coming and got all of that emotional stuff out reading the book… because come on, major tear jerker. If you haven’t read it or seen it yet, be sure to read it first. Very good read, even if it’s sad. It’s happy too.

I want to read more books like that. Books full of emotion and meaning. Have you read any good books lately? I’m still stuck in the middle of one. That seems to happen a lot, unless it’s a really good book, then I fly through it. If it’s just mediocre it’s hard to keep going. But I will… eventually.

In the meantime…

Moist pumpkin streusel muffin recipe from @bakedbyrachel


Perfectly moist spiced pumpkin muffins with a crisp streusel topping and vanilla glaze. Fall muffins don’t get any better than this!

It was hard keeping my kids away from these until they were ready to eat (aka glazed, photographed etc). Eager little ones. And when they finally had the chance to dive in… they loved them. As I’m sure you will too!

Add these pumpkin streusel muffins to your Fall baking plans!

Moist pumpkin streusel muffin recipe from @bakedbyrachel

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Pumpkin Streusel Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Moist spiced pumpkin muffins with a streusel topping and vanilla glaze. The perfect Fall breakfast or snack!


Streusel topping:

  • 2 Tbsp light brown sugar
  • 2 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 3/4 C all purpose flour
  • 1/4 C unsalted butter, melted


  • 1/2 C unsalted butter, softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 C pumpkin puree
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp nutmeg
  • Pinch ground cloves
  • 2 C all purpose flour


  • 6 Tbsp powdered sugar
  • 1 Tbsp milk


  • Preheat oven to 350°F. Line a muffin pan with 12 liners.
  • In a medium bowl, combine streusel ingredients. When fully combined, transfer to a baking sheet to break up chunks into no larger than pea size.
  • In a large bowl or stand mixer, cream together butter and sugars. Mix in egg, vanilla and pumpkin until smooth. Finally add remaining dry ingredients, mixing until no streaks remain. Immediately divide between prepared liners using a large cookie scoop. Sprinkle well with streusel mixture.
  • Bake at 350°F for 20-25 minutes. Cool completely in pan.
  • Meanwhile, beat together powdered sugar and milk. Drizzle over cooled muffins.
  • Enjoy immediately or store in an airtight container.


An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Breakfast
Cuisine: American
Keywords: Muffin, Pumpkin

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