Pumpkin Streusel Muffins
Moist 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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These muffins look unbelievably good! Perfect for fall breakfast or brunch.
Thanks Amy!
LOVE these!! They would be perfect for breakfast and the streusel topping with that glaze is fantastic!
Thanks Julie :)
YUM I love streusel topping. I just read The Secret Life of Bees. It was so good!
I feel like I tried to watch that movie and either didn’t finish or just plain don’t remember. Ha. I’ll have to look into it sometime.
These are the most PERFECT muffins my eyes have ever peeped! Check out those perfectly domed tops that I want to face plant right on into. And then you added struesel, which makes EVERYTHANG better. Obsessed. Pinned!
Thanks so much Taylor!
Drizzle makes the muffin world better. So pretty! Pinned.
Have a wonderful Monday!
Thanks Melanie!
I took Zoe and her friends to see Fault in our Stars and didn’t read the book first. I knew it would make me cry but yeah, I bawled. Me, the 32 year old adult crying like a baby while being surrounded by a bunch of a 13 year olds. I’m hopeless.
Now, these muffins are the best! They have the perfect streusel to fluffy pumpkin muffin ratio. I wish I had one (or two…) for breakfast.
Hilarious!! Were they embarrassed? ;) And thank you!!
That streusel topping looks incredible, gorgeous muffins!
Thanks Laura!
Yum! I love all things pumpkin. I still haven’t read or watched The Fault In Our Stars yet… might have to do that soon!
You absolutely must!
I love the streusel and glaze on top of these. They look like perfect pumpkin muffins, and I love all things pumpkin! Need to try these one, I can understand the kids not wanting to wait, those muffins would be hard to resist straight out of the oven!
Thanks Stacey!! :)
Yeah I read the book but I can’t bring myself to see the movie yet lol! I think I might need to make these muffins to comfort myself while I watch :)
Do it. Soon! :)
I’m in love with pumpkin everything right now and these look absolutely incredible! I love the streusel topping. Yum! Great job!
Thanks Michelle!
Do you think this would work as a bundt cake?
It’s possible, but I can’t be sure. If you try it, let me know how it turns out for you. Good luck! :)
I need a dozen of these muffins Stat! Pinned :)
Thanks so much Marla! :)
I have yet to see the movie. Loved the book though!
These muffins look so good, I wish I had one right now. Pinned!
Thanks Anna! Make sure you see it soon ;)
that book made me cry so hard!
but omg, these muffins! they look perfect!
SO hard! So good and worth it though. And thank you! :)
These look amazing!! Absolutely love the streusel on top…yummy! Pinned :)
Thanks Rachel!
Love. Want. Need.
Thanks Amy! And yes, you do :)
Gorgeous! I want one right now!
Thanks Amanda!
I am a sucker for streusel – I need one of these!!
You definitely do!
These look super good! :)
Thanks Lexi!
Yum! I cried my eyes out when I watched that movie :)
Haha! Well that seems to be the norm so you’re in good company :)
These look amazing. you had me at streusel…, pumpkin is the cherry on top.
Thanks Tracy!
You had me at pumpkin streusel muffins, and then I saw your pictures… Oh sweet Hannah, do I want one!!! Or 3 ;)
Haha! Thanks Jocelyn :)
Hi, thanks for posting your recipe. I want to make these as mini muffins for my son’s birthday party, Would you have a recommendation for cook time/ temp?
Thanks!
The temp would remain the same. Typically with mini muffins, you’ll want to begin checking at the halfway point for a regular sized muffin and continue baking longer as needed.
Love muffins with streusel toppings!
Thanks so much :)
These are good but could have benefited with some liquid, say vegetable oil. Was the omission an error? Unfortunately I’m not an experienced enough baker so I wouldn’t know how much to add if I made them again…
The recipe is correct as written. But feel free to adapt to your personal preference in the future.
I can’t wait to try this! Any more tips on making my streusel look like yours? No matter what I seem to try (use a pastry cutter, put streusel in freezer) it always seems to melt into the muffin during baking and looks nothing like your picture. Thanks!
I’ve never heard the freezer trick. Honestly, make it ahead (the first step before prepping anything else in a recipe) and if it’s too moist, add a little bit more flour. I like to spread mine out on a baking sheet so it can dry and harden up a bit and break it into smaller pieces before sprinkling on something.
Rachel, you are amazing! These look AND taste MAGNIFICENT! Thank you!
Thank you! I’m glad you enjoyed them :)
I agree with the above poster in that these needed more moisture. I followed your recipe correctly and the end result was not as what I would have expected. I would encourage others to either increase the amount of pumpkin or add coconut oil or some other oil. Also plays update you salt ingredient amount. Your muffins loofah beautiful and that you for giving me a base recipe to work off of.
I’m sorry you had some trouble with this recipe. The ingredients are correct as is. It’s possible that your oven is running hot or you over baked them slightly. Keep in mind because oven temperatures can vary from one to the next, cook times are a general guideline and you should always begin checking earlier than it specifies.
Thank you for your suggestions but unfortunately it wasn’t my oven. I noticed that the mix was pretty dense when I finished incorporating the dry ingredients and should have trusted my gut and added more pumpkin or coconut oil but I didn’t.
This is based on another of my recipes that is very moist, but you are always welcome to adjust recipes to your liking. I always encourage that. Keep in mind that over mixing can cause muffins to be too dense. Muffin batter shouldn’t be runny. It’s also important to measure properly and always check recipes before the recipe states to do so, just in case your oven is running hot.
There is no liquids in recipies like oil or milk? Just made these and waiting for them to cool. The strudel topping is falling off all of them. The mix and strudel topping is enough for more than 12 muffins. I made 12 but little left over and muffin tins should have been less full than I made them and that means recipie is enough for probably 16 muffins.
Just tried the muffins and hate to be critical and don’t want to hurt your feelings, but they were tasteless and not sweet. They were also very dense and dry and that is due to no liquid in recipie. Oh well I tried.
There are liquids in the ingredients. Egg, butter and pumpkin all count towards that, otherwise you would have a dry mixture and not a batter at all. Yes, it’s thick but not all batters are identical. As mentioned in a previous comment, these were created based on another moist muffin recipe of my own. I also don’t know how you could have gotten 16 muffins out of this batter. It sounds as though the measuring may have been off. But I do hope you have better luck in the future!
I made these this morning, hurrying to make something to take to a fund raiser. I made two batches, one to take, one for my family. I was well into baking the first batch when I realized I was supposed to put the topping on before baking – of course I was – that is what happens I get in a hurry. I took them out, sprinkled the top and finished baking. Second batch was done correctly. Both were delicious! The ones done correctly raised a little higher and were not quite as dense, but that is to be expected because of my error. Family loved them, will definitely make again!
So glad you enjoyed them even with the slight mishap! Thanks for sharing, Sue! :)
I made these muffins this morning and they were delicious. I did not find them too dry at all; the texture and flavor were spot on. Perfect breakfast for a rainy October morning! Thanks for sharing!
So glad you enjoyed them, Susan. Thanks for sharing!
Just ate one that was still pretty warm from the oven. And can I just say yummm!
Like a couple previous posters this made more batter (and way more streusel) than just 12 muffins, but no complaints here!!! More muffins is always better for me ;-)
Only thing I am going to do different in the future is use less flour in the topping, seemed too dry for me (then again maybe if I am more patient, and wait for them to cool enough for the glaze I’ll put the glaze on the top that wouldn’t be an issue).
Thanks for sharing, Carolyn! I’m glad you enjoyed them. You’re always welcome and encouraged to adapt to your taste preferences. :)
They turned out great!!! I wish I could leave a photo, I used the large muffin tins and they look like they’re from a professional bakery!!! Beeeeauuuuutifulll! Thank you!
So glad you enjoyed them, Diana! Thanks so much for sharing. :)
If you like good, tear-jerking books, try “Sarah’s Key” by Tatiana de Rosney. Amazing!
Thanks for the suggestion, Michelle!
I am about to make these for an after school snack for the high school kids doing our school play. I’ve read the other comments about the moisture content and the one thing I want to remind everyone is that baked goods come out differently based on your region. I live at high altitude in a dry climate so I always have to add a few tablespoons of extra moisture compared to when I lived in a humid just above sea level region. Can’t always blame a recipe. You need to know your regional adjustments. Can’t wait to try these!
Thank you for your comment, Suzanne! I completely agree that region and weather plays a huge factor in a recipe, in addition to other things. I hope everyone enjoyed the muffins!
These are delicious!!! the topping is so buttery and good. Will probably make again.
So glad you enjoyed them, Bree!
I really like pumpkin and I needed a new muffin recipe for coffee this a.m. with a friend. Of course, they were perfect with hot coffee on a chilly November morning. I substituted in a little cornmeal and quinoa flour to add some extra texture to the overall tenderness of the muffins. I also added about .25 of a tsp. of almond extract to the glaze. It made a nice flavor contrast for the streusel. I have some extra streusel left over that I’ll use later in the week for another batch. Thanks for the recipe.
So glad you enjoyed them, Yvonne! Love the changes you made. :)
These are so moist. I replaced the sugar with coconut sugar and it was the perfect sweetness. I topped with a brown sugar topping a raw pumpkin seeds. A keeper
So glad you enjoyed them! Thanks for sharing! :)
My kids asked me to make them pumpkin bread, and I saw these on Pinterest and gave them a try. I LOVE them- I couldn’t even wait for my kids to get home from school to try them. They are going to be a hit I know it!! Thank you!
Haha! I hope you saved some for them ;) I’m glad you enjoyed them so much!
I just had to come here and tell you that my sister just made these and they are AWESOME. I’m not a muffin lover… but these looked beautiful and tasted great.
So glad to hear you enjoyed them, Deebee! Thanks for sharing!! :)
HI, do you know the carb and calorie count?
I don’t offer that information, but there are free online calculators you can use to figure it all out! :)
TNT….I tried to post this several times under the comments section and it didn’t post. I made these this morning. I made the large muffins and I used the muffin papers.. It makes 6. I baked them for 30min. because they were big. They turned out awesome…
So glad you enjoyed the muffins! I love that you made them into jumbo muffins :) Thanks for sharing!
Made these today! Soooo yummy! I added 1/3 cup sour cream to the batter but didnt change anything else. Thank you for sharing your recipe! Next time I’m going to try mashed banana instead of pumpkin! (Just because i have overripe bananas sitting on my counter waiting to be turned into delicious muffins) Cant wait!
So glad to hear you enjoyed them, Rose! :)
Those are so cute! My husband wants some pumpkin muffins and these sound delicious.
Enjoy!! :)
Would these freeze well? Ice them when thawed or before freezing? Thanks
You could definitely freeze them. I’d recommend icing them after thawing for best results.
Just made these and they are DELICIOUS. Followed the recipe except I used the whole can of pumpkin and 1/2 tsp more salt. It made 12 regular muffins and 8 smaller ones, Both pans were supposed to be regular size but they vary so much now.
So glad you enjoyed them, Pat! :)
I just made these muffins this morning. Now that fall has arrived, I have been craving a pumpkin muffin and when I saw the photo of this one, I could not wait to make them! I prepared exactly as directed and had my first (yes, first of many!) one while it was still warm –absolutely delicious! The muffin has just the right amount of sweetness and the toppings give it the perfect blend to make the entire muffin an all-around delectable delight! This will be a treat I’ll be making for many years to come!!
So glad to hear you enjoyed them, Trish! Thanks for sharing. :)