Pumpkin Streusel Muffins
ShareMoist spiced pumpkin muffins with a streusel topping and vanilla glaze. The perfect Fall breakfast or snack!
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…
Muffins!
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!
Pumpkin Streusel Muffins
Ingredients
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
Muffin:
- 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
Glaze:
- 6 Tbsp powdered sugar
- 1 Tbsp milk
Instructions
- 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.
Notes
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I made this today! I like that it uses butter and not oil. The streusel also looked delicious!
I decided to make a pumpkin bread instead of individual muffins. This recipe made enough to bake a loaf 8 x 4, with some batter left over. I used the leftover batter to make 3 muffins. A 9 x 5 pan would have worked beautifully!
There is a lot of streusel, but nothing I couldn’t handle. I love the streusel and packed the top of the loaf with it. There was still enough for the three muffins.
I baked the bread for about an hour. It’s really delicious!
So glad you enjoyed it, Amy! :) Thanks for sharing!
I just made these. They are delicious. The streusel part came out to crunchy. Not sure I like the flour in the streusel mix but it’s still good. Thank you for postingit. I will make these more often during fall. .
So glad you enjoyed them! :)
These taste like pumpkin bread. I was impressed by how high these rose, which made them nice and fluffy. The strusel isn’t my favorite flavor, but it made the muffins look so pretty. I also added a 1/2 teaspoon vanilla to the glaze. Thanks for a really impressive-looking muffin recipe!
So glad you enjoyed them, Darcia! :)