Description
These Pumpkin Streusel Muffins are incredibly soft and moist, bursting with cozy pumpkin spice flavor. Topped with a sweet, crunchy cinnamon streusel and a delicate vanilla glaze, they are truly irresistible!
Ingredients
For the Streusel Topping
- ½ cup (60 grams) all-purpose flour
- ¼ cup (50 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon cinnamon
- ¼ cup (60 grams) unsalted butter, melted
For the Muffin Batter
- 1 ½ cups (190 grams) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (see notes for substitute)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (80 ml) vegetable oil (canola oil works well too)
- ½ cup (100 grams) brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) sour cream
- 1 cup (240 ml) pure pumpkin (pumpkin puree)
For the Glaze
- ½ cup (55 grams) powdered sugar (also called icing sugar)
- 1 to 2 tablespoons cream or milk
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cavity muffin pan with paper liners.
For the Streusel Topping
- In a small bowl, stir together the flour, brown sugar, granulated sugar, and cinnamon. Make sure there are no clumps.
- Pour in the melted butter and stir it into the dry mix. The mixture should form crumbs and have a texture like damp sand. Set this aside for later.
For the Pumpkin Muffin Batter
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Ensure everything is well combined.
- In a separate large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and pure pumpkin puree. Continue whisking until the mixture is smooth.
- Carefully add the dry ingredients into the wet ingredients. Do this about half at a time. Whisk gently until just combined and no dry spots or large lumps remain. Do not overmix.
Baking the Muffins
- Spoon the muffin batter evenly into the 12 prepared muffin cups. Fill each cup about three-quarters full.
- Generously spoon or crumble the prepared streusel topping over the batter in each muffin cup. It might seem like a lot, but this is fine.
- Bake in the preheated oven for about 25 minutes. Start checking around 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for at least 10 minutes before carefully removing them. Transfer them to a wire rack to cool completely.
For the Glaze
- In a small bowl, whisk together the 1/2 cup of powdered sugar with 1 tablespoon of cream or milk.
- Add a little more powdered sugar or cream as needed. Whisk until the glaze is thin enough to drizzle smoothly but still appears white and opaque.
- Once the muffins are completely cool, drizzle the glaze over the tops.
Notes
Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, you can make your own. Combine 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1/4 teaspoon allspice. This mix equals about 1 teaspoon of pumpkin pie spice.
About Pumpkin: Always use canned pure pumpkin puree for this recipe. Do not use canned pumpkin pie filling as it contains added sugar and spices, which will change the results. Homemade pumpkin puree can vary in moisture content, leading to inconsistent baking. This recipe uses 1 cup (240 ml) of pumpkin puree, which is slightly more than half of a standard 15-ounce can. You won’t use the whole can.
Storage: Store cooled muffins in an airtight container at room temperature for up to 4 days. For longer storage, fully cooled muffins can be frozen for up to 2 months in a freezer-safe container or bag. Thaw them in the refrigerator, then let them come to room temperature before enjoying. Keep in mind the streusel topping may lose some crunchiness after freezing.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 125 mg
- Fat: 11 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg