Pumpkin Streusel Muffins
Bakery-style pumpkin streusel muffins! With an irresistible crumbly topping drizzled with a vanilla glaze. So moist, so soft, and so fluffy!
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15-ounce) can pumpkin puree
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
For the cinnamon streusel topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, cut into cubes
For the glaze
- ½ cup confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons milk
Equipment
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
- In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
For the cinnamon streusel topping
- In a small bowl, combine flour, sugar and cinnamon. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
For the glaze
- In a small bowl, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- When the muffins are done, cool for 10 minutes on a wire rack and drizzle the glaze on each muffin. Allow glaze to set before serving.
Notes
- Use 100% pure pumpkin. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Avoid overmixing. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Overmixing will lead to dense, tough pumpkin muffins.
- Add mix-ins. Although not required here, feel free to add in chocolate chips, pecans or walnuts to the mix (about 1/2 cup).
- Cold butter is key. Be sure to use cold butter for the crumb topping. This will ensure those favorited larger, crunchier crumbles on top of the muffin.
- Use a cookie scoop for the batter. A large cookie scoop will ensure a consistent size and even baking for each muffin.
- Fill 3/4 full. Fill each cavity in the mini muffin pan about 3/4 full to give the batter room to rise without spilling over the edges.
- Halve the recipe. Need a smaller-batch of muffins? This recipe halves beautifully with the same bake time.
- Freeze as needed. The muffins freeze very well and can typically last up to 3 months in the freezer. When serving, thaw in the fridge overnight or at room temperature for a few hours.