This fall, these pumpkin streusel muffins are a must. This is a soft and moist pumpkin muffin topped with a delicious buttery streusel topping, and to top it off, a glaze that is drizzled on top of the streusel. It’s such a perfect dessert for fall.

Ingredients For Pumpkin Streusel Muffins

Pumpkin puree: Make sure your using Pumpkin purée and not pumpkin pie mix. The only ingredient listed on the back should be “pumpkin” no added sugar.

Brown Sugar & Granulated Sugar: This recipe uses both brown sugar and granulated sugar in the muffins and just brown sugar for the streusel topping.
Eggs: Using 2 eggs will help your muffins be fluffy without making them too cakey.
Vegetable Oil
Milk
Vanilla Extract
All Purpose Flour
Pumpkin pie Spice: Adding pumpkin pie spice will bring the warm fall flavors to the muffins.
Baking soda: & Baking powder
Salt
Powdered Sugar: The powdered sugar is used to make the icing, to add on top of the warm muffins at the end.

How To Make Pumpkin Streusel Muffins?

Whisk wet Ingredients together until combined.
Mix dry Ingredients together.
Scooping: Scoop batter into prepared muffin tins, filling them almost full.
Don’t over mix the Streusel ingredients.
Follow the baking technique in step 5.

How To Store Pumpkin Streusel Muffins?

To store these pumpkin streusel muffins, and keep them as fresh as possible without getting dry, cover tightly and store at room temperature for up to 2 to 3 days or in the fridge for up to 1 week.

Serving Size:

10 muffins

Ingredients

1 1/2 cups pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
1/3 cup milk

2/3 cup vegetable oil
2 1/4 cups All-purpose flour
2 tsp cinnamon
1 tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Streusel Topping

1/3 cup butter
1/2 cup brown sugar
3/4 cup all-purpose flour

1 tsp pumpkin pie spice
Pinch of salt

Glaze

1 1/4 cup powdered sugar
1 tbsp milk

Instructions

Step 1

Preheat oven to 425°F and line a muffin tin with 10 cupcake or muffin liners. Set aside.

Step 2

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, eggs, and vanilla extract. Whisk until combined (about 2 minutes).

Step 3

Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Fold until just combined. Scoop batter into prepared muffin tins, filling them almost full.

Step 4

To make the streusel topping, use a fork to combine all the ingredients together. Don’t over mix. Spoon crumbs evenly on top of the muffins.

Step 5

Bake at 425° for 5 minutes. Keeping the muffins in the oven, reduce the temperature to 350° and bake for an additional 16 to 17 minutes. Allow the muffins to cool for 10 minutes while you make the icing.

Step 6

To make the icing, combine the powdered sugar and milk together, whisk until a smooth and glossy consistency. Drizzle over muffins and serve warm. Enjoy!

Pumpkin Streusel Muffins