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.
Print Recipe
Servings: 15 muffins
Ingredients
Muffins
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegetable oil
- ⅓ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 can pumpkin puree (15 ounces)
- 2 eggs
- ¼ cup milk
Streusel Topping
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- ⅛ teaspoon salt
- ½ cup all-purpose flour
- chopped nuts (optional)
- ¼ cup unsalted butter (cold and cut into small pieces)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 425℉ and line muffin pan with paper liners.
- In a large mixing bowl, prepare the muffins by whisking together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, eggs, and milk. Pour wet ingredients into the dry mixture and fold everything together until just just combined.
- Using a cookie scoop, spoon muffin batter into paper liners. Fill each muffin tin about 3/4 full.
- Prepare the streusel topping in a bowl. Add the cold butter to the sugar mixture and cut in using a fork or dough blender until it looks like crumbs.
- Sprinkle 1 Tablespoon of streusel on top of each muffin. (Leftover streusel can be saved and frozen for use another time.)
- Place muffins in oven and bake for 5 minutes at 425℉. Reduce temperature to 350℉ and bake muffins for an additoinal 15 minutes or until done.
- Set muffins aside to cool and make the glaze. Drizzle over muffins and serve warm.