Pumpkin Spice Streusel Muffins

Topped with a sweet glaze and a crumb topping, these moist pumpkin spice streusel muffins are the perfect addition to your fall breakfast table.

Pumpkin Spice Streusel Muffins

As the saying goes, “When life gives you pumpkins, make muffins.” Okay, so I might have made that up. But, what better way to enjoy pumpkin season than with these pumpkin spice streusel muffins?

I recently shared my (not-so) secret dislike of pumpkin-spiced lattes. BUT, pumpkin-flavored baked goods are an entirely different story!

These moist, flavorful muffins make the perfect addition to your fall recipe collection. Topped with my favorite, go-to streusel recipe, they’re sure to be a hit with everyone in your family.

Ingredients for Pumpkin Spice Streusel Muffins

Muffins

• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 can pureed pumpkin (15 ounces)
• 2 eggs
• 1/4 cup milk

Streusel

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• chopped nuts (optional)
• 1/4 cup unsalted butter, cold and cut into small pieces

Glaze

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions for Pumpkin Spice Streusel Muffins

Preparing the Muffins

To begin, preheat the oven to 425℉. Line a muffin pan with paper liners and set aside. Then, in a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined.

In a separate bowl, combine the oil, brown sugar, granulated sugar, pumpkin, eggs, and milk. Next, pour the wet ingredients into the dry mixture. Fold everything together until moist and just combined.

Using a cookie scoop, spoon the muffin batter into the liners. Fill each muffin tin about 3/4 full. Now, set the muffins aside to make the streusel topping. Yum!

My Go-To Streusel

Streusel topping can be used on everything from cake to quick bread, and even pies! My go-to streusel recipe is a spin on Baker Bettie’s classic streusel topping with just a few tweaks. The original recipe calls for 1 and 1/2 teaspoons of ground cinnamon to be added to the sugar and flour mixture, but I choose to omit it. I also add chopped nuts to my streusel mix. I love to use walnuts, but you can use pecans or slivered almonds, or just leave the nuts out of the recipe.

To make the topping, mix all of the dry streusel ingredients in a large bowl. Add the pieces of cold butter and cut it into the mixture using a fork or a dough blender until it looks like crumbs.

Sprinkle one tablespoon of streusel on top of each muffin. If you have leftover streusel, you can store it in a plastic bag in the freezer and use it for your next batch of baked goods.

Baking the Muffins

After the streusel topping has been added, place the muffins in the oven and bake at 425℉ for five minutes. Then, reduce the temperature to 350℉ and bake the muffins for an additional 15 minutes, or until done and a toothpick inserted in the center comes out clean.

Making the Glaze

Set the muffins aside and allow them cool while you make the glaze. To make the glaze, mix one cup of powdered sugar with 1-2 tablespoons of milk and 1/4 teaspoon of vanilla extract.

Drizzle over the muffins and serve warm. Leftover muffins can be stored in the refrigerator for up to one week.

I hope you enjoyed my recipe for pumpkin spice streusel muffins. And for more tasty fall inspiration, be sure to check out all of my recipes [HERE].

Recipe for Pumpkin Spice Streusel Muffins

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