Description
Delight in these moist and flavorful Pumpkin Streusel Muffins, perfect for breakfast or dessert. Featuring a spiced pumpkin batter topped with a crunchy cinnamon streusel and an optional sweet glaze, they capture the essence of fall in every bite.
Ingredients
Scale
For the muffins:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the streusel topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter, cold and cubed
Optional glaze:
- ½ cup powdered sugar
- 1–2 teaspoons milk or cream
Instructions
- Preheat and prepare muffin tin: Set the oven to 350°F and line a 12-cup muffin tin with paper liners or spray it with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, canned pumpkin purée, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure tender muffins.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Prepare streusel topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or fingers until the mixture forms coarse crumbs. Sprinkle this topping evenly over each muffin cup filled with batter.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Optional glaze: Mix powdered sugar with 1 to 2 teaspoons of milk or cream until smooth. Once muffins are cooled, drizzle the glaze over the tops for a sweet finish.
Notes
- These muffins stay moist for several days when stored in an airtight container and freeze well for longer storage.
- Add chopped pecans or chocolate chips to the batter for added texture and flavor variations.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Use canned pumpkin purée, not pumpkin pie filling, for the best texture and flavor.
- If using the glaze, allow the muffins to cool completely to prevent melting the glaze.
