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pumpkin streusel muffins recipe with vanilla glaze. A great fall treat for thanksgiving dessert - Press Print Party!

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, nutmeg, and cloves. Topped with a generous layer of buttery streusel crumble, each bite offers a delightful balance of sweet and crunchy textures.
Course Brunch, Dessert
Cuisine American
Keyword pumpkin streusel muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients

For the muffins

  • 1 cup pumpkin puree
  • 2 eggs
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • ½ cup melted butter
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 ½ cup flour

For the streusel

  • ½ cup unsalted butter softened
  • 1 cup flour
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 tsp pumpkin pie spice

For the glaze

  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 3 Tbsp. milk

Instructions

  1. Preheat the oven to 375 degrees. Line the cupcake pan and set aside.
  2. To make the muffins - In a medium bowl, combine the pumpkin, sugars, eggs, milk, melted butter and vanilla. Stir well.
  3. In another bowl, combine the baking powder, soda, salt, pumpkin pie spice, cinnamon and flour. Whisk to combine.
  4. Combine the dry ingredients with the wet and stir well.
  5. Pour enough batter into each cupcake liner until about ⅔ full. Set aside.
  6. 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.

  7. Bake in the preheated oven for 20-25 minutes or until slightly browned and a toothpick comes out clean.

  8. To make the glaze - in a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine and drizzle over the muffins.

Recipe Notes

Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.
Use pumpkin puree for this recipe, not pumpkin pie filling