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Pumpkin Streusel Muffins

Pumpkin Streusel Muffins - Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!

Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!

Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!

Fall is officially here! I mean it was 91 degrees outside today but technically, fall is here so that means pumpkin season is here too. I’ve been itching and itching to make something with pumpkin in it but I just never got around to it until now, thanks to this week’s installment of #MuffinMonday. I’m sure that if a pumpkin muffin recipe was not assigned, I’d probably not bring out the pumpkin stuff for another month! I know, I’m a bad food blogger.

On another note, did you guys watch the Emmy’s? I literally squealed when Damian Lewis, Claire Danes, and Homeland won their respective awards. It’s my absolute favorite show and I cannot be more thrilled that the second season is starting in a week! And did you guys know that Damian Lewis is British?! I would have never thought.

Anyway, I digress. I think I got a little too excited about all that.

Back to these muffins. The base of the muffins are incredibly fluffy and moist, almost like pumpkin bread, and that crumbly streusel combined with the thin drizzled glaze goes so well together. It’s one of my favorite breakfast muffins, especially when coupled with a nice, hot cup of coffee, and it definitely screams fall in my 90+ degree apartment!

So here’s how you make this:

Let’s first start with the streusel topping by combining some flour, sugar and cinnamon. You can then add the cold butter and work it into the ingredients until it gets nice and crumbly.

Now let’s combine the dry ingredients of the muffin batter – flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

Next, we’ll bring out the pumpkin puree. I always like to use Libby’s, or the organic ones from Trader Joe’s.

We’ll take that pumpkin puree and combine it with some butter, eggs and vanilla.

As always, we’ll pour the wet to dry ingredients, using a rubber spatula to make sure that we don’t overwork the batter.

Go ahead and divide the batter up into the muffin tray and then sprinkle on some of that streusel topping we made earlier. Once you’re ready, pop these babies into a 350 degree F oven for about 16-18 minutes.

While the muffins are baking and the house is smelling amazing, let’s make the glaze. We’ll have to combine some confectioners’ sugar, butter and milk. You can always add more milk if the glaze is too thick or confectioners’ sugar if the glaze is too thin. This right here is the consistency that I like.

Once the muffins have cooled for about 5-10 minutes, drizzle on that glaze. I used a Ziploc bag with a cut-off tip. When ready, dive in with a hot cup of coffee!

Pumpkin Streusel Muffins

Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!

15 minutes20 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the cinnamon streusel topping

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter, cut into cubes

For the glaze

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon unsalted butter, melted
  • 1-2 tablespoons milk

Directions:

  1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
  4. In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  7. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
  8. To make the glaze, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
  9. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
  10. Allow glaze to set before serving.

Adapted from Gimme Some Oven.

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21 comments

  1. These pumpkin muffins are delicious! My daughter made them over the weekend. How many calories per muffin? 

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  2. I made the PUMPKIN STREUSEL MUFFINS for breakfast this morning with the following changes:  I used Whole Wheat Flour instead of all purpose flour and Blue Agave Syrup instead of sugar, then baked them for 30 minutes instead of 20; I didn’t bother with the streusel topping, this is a great recipe, thank you.  

  3. Just made these came out great waiting for my nieces to wake up to these they will be super siked! Thanks   

  4. Unless you’re making jumbo muffins… this recipe makes 24 standard muffins… not 12!

  5. Do you have nutritional values per serving?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  6. Love these muffins!  Super easy to make but found that I had to bake them for almost 30+ minutes as opposed to the suggested 16-18 minutes.  Do you think that has anything to do with our high altitude (Colorado)?

    • I’m not entirely sure!

      If your oven is not regularly calibrated, chances are your oven’s temperature is not accurate. You may set it to 400 degrees, and it may tell you it’s at 400 degrees, but your oven might be off by just a little, maybe 10 degrees or maybe even as much as 100 degrees. I recommend investing in an oven thermometer to see what is really going on in your oven.

  7. Hi. How should these be stored after baking and for how long? Thanks

  8. Hi, i wanted to thank you for this great recipe! I have been making these muffins over and over for different people who keep on asking for them again and again. They are delicious and easy to make and always come out great. I can’t find canned pumpkin that easily in France but I find plenty of fresh pumpkin on the market and just cook and drain it before hand. This has become the family’s favorite autumn recipe.

  9. I just wanted to thank you for sharing this recipe. I have made it several times with people asking if i can make them again and again.They turn out wonderful with the perfect texture every time, and they are perfect for fall!

  10. Can you freeze these muffins?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  11. Every time I find something that looks amazing, the link leads me back to Damn Delicious! Thanks for all the great food recipes and ideas!!

  12. Thanks for sharing this recipe. I made it for my family and they all loved it. Yummy! I didn’t have any ground ginger so I added a teaspoon of pumpkin pie spice along with the teaspoon of cinnamon.

  13. Tonight I cooked your sesame ginger salmon and it was wonderful! My husband and I loved it! I decided to look at your other recipes and found this one. I decided to whip it up for dessert 🙂 I decided to taste the batter before I placed the muffins in the oven and it is HEAVENLY! I look forward to trying more of your recipes!

  14. Pingback: Pumpkin Spice Muffins with Streusel Topping and a Swim Workout | Dine with Deja