Yield: 18 standard muffins
Pumpkin Streusel Muffins
Pumpkin streusel muffins are super moist and perfectly spiced with a cinnamon streusel crumb topping. Drizzle the warm muffins with an optional cream cheese icing to take them a whole new level!
Ingredients
Pumpkin Spice Muffins:
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Cinnamon Streusel:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
Optional Cream Cheese Icing:
- 2 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
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Instructions
- Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
- Cinnamon Streusel: In a small bowl, whisk to combine the flour, sugar and cinnamon. Add the melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly). Set aside.
- Pumpkin Muffins: In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.
- In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract.
- Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- Top each muffin with about 2 to 3 tablespoons of streusel mixture and gently press down.
- Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cream Cheese Icing: In a small bowl, beat together cream cheese, powdered sugar, milk and vanilla until smooth. If needed, slowly add more milk until you reach a good drizzle consistency.
- Drizzle the frosting onto the warm muffins and serve immediately!
Video
Notes
Storage: Store muffins in the refrigerator in an airtight container for up to 5 days. Take them out of the fridge and bring to room temperature before serving. For that just baked taste and feel, microwave chilled muffins for 10 to 15 seconds.
Freeze: Freeze muffins wrapped tightly in saran wrap, then placed in a freezer safe bag and freeze for up to 3 months. For best results, freeze without the drizzle.
Oil vs. Applesauce: Vegetable oil or melted butter is preferred for an extra moist muffin, but you could substitute applesauce for a light, fluffy, yet slightly less moist pumpkin muffin.
No Pumpkin Spice? Make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
Don’t Over-Mix: Combine the dry ingredients with the wet ingredients gently, just until combined. If you over stir the batter, it can overdevelop the gluten and cause dry muffins.
Nutrition
Serving: 1muffin, Calories: 305kcal, Carbohydrates: 48g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 180mg, Potassium: 96mg, Fiber: 1g, Sugar: 31g, Vitamin A: 3866IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg