Welcome Fall with Homemade Pumpkin Streusel Muffins
Indulge in the warm, comforting flavors of fall with our irresistible Pumpkin Streusel Muffins! These moist and fluffy delights are packed with the aromatic essence of pumpkin and perfectly spiced with cinnamon, brown sugar, and magic. Topped with a generous layer of buttery streusel crumble, each bite offers a delightful balance of sweet and crunchy textures.
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These yummy Pumpkin Muffins will have you addicted! Not only are they super yummy but you just can’t beat how easy they are to make! With only 2 ingredients, how can you go wrong?!
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Pumpkin Streusel Muffins Ingredients:
For the muffins:
- 1 c pumpkin puree
- 2 eggs
- ¼ c sugar
- ¼ c brown sugar
- 2 T. milk
- 1 t vanilla
- ½ c melted butter
- ½ t baking powder
- ½ t baking soda
- ½ t salt
- 2 t pumpkin pie spice
- 1 t cinnamon
- 1 ½ c flour
For the streusel:
- ½ c unsalted butter softened
- 1 c flour
- ½ c brown sugar
- ½ c sugar
- 1 t pumpkin pie spice
For the glaze:
- 1 c powdered sugar
- ½ t vanilla
- 3 T. milk
Pumpkin Streusel Muffin Directions:
Preheat the oven to 375 degrees. Line the cupcake pan and set aside.
To make the muffins:
In a medium bowl, combine the pumpkin, sugars, eggs, milk, melted butter and vanilla. Stir well.
In another bowl, combine the baking powder, soda, salt, pumpkin pie spice, cinnamon and flour. Whisk to combine.
Combine the dry ingredients with the wet and stir well.
Pour enough batter into each cupcake liner until about ⅔ full. Set aside.
To make the streusel topping:
In a medium-sized bowl, combine the flour, sugar, brown sugar, pumpkin pie spice and butter.
Cut the butter into the dry ingredients using a dough cutter or two forks until the mixture is crumbly.
Sprinkle over the muffin batter.
Bake in the preheated oven for 12-14 minutes or until slightly browned and a toothpick comes out clean.
To make the glaze:
Combine powdered sugar, vanilla, and milk in a small bowl.
Whisk to combine.
Drizzle over the muffins.
FAQs:
How can I Store the muffins?
Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.
Can I use Pumpkin pie filling?
Use pumpkin puree for this recipe, not pumpkin pie filling.
Print the Recipe:
Pumpkin Streusel Muffins
Indulge in the warm, comforting flavors of fall with our irresistible Pumpkin Streusel Muffins!
Ingredients
- For the muffins -
- 1 c pumpkin puree
- 2 eggs
- ¼ c sugar
- ¼ c brown sugar
- 2 T. milk
- 1 t vanilla
- ½ c melted butter
- ½ t baking powder
- ½ t baking soda
- ½ t salt
- 2 t pumpkin pie spice
- 1 t cinnamon
- 1 ½ c flour
- For the streusel -
- ½ c unsalted butter, softened
- 1 c flour
- ½ c brown sugar
- ½ c sugar
- 1 t pumpkin pie spice
- For the glaze -
- 1 c powdered sugar
- ½ t vanilla
- 3 T. milk
Instructions
- Preheat the oven to 375 degrees. Line the cupcake pan and set aside.
- To make the muffins - In a medium bowl, combine the pumpkin, sugars, eggs, milk, melted butter and vanilla. Stir well.
- In another bowl, combine the baking powder, soda, salt, pumpkin pie spice, cinnamon and flour. Whisk to combine.
- Combine the dry ingredients with the wet and stir well.
- Pour enough batter into each cupcake liner until about ⅔ full. Set aside.
- To make the streusel topping - in a medium-sized bowl, combine the flour, sugar, brown sugar, pumpkin pie spice, and butter. Using a dough cutter or two forks, cut the butter into the dry ingredients until the mixture is crumbly. Sprinkle over the muffin batter.
- Bake in the preheated oven for 12-14 minutes or until slightly browned and a toothpick comes out clean.
- To make the glaze - in a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine and drizzle over the muffins.
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