Pumpkin Streusel Muffins

4.50 from 6 votes

These pumpkin streusel muffins are light and moist, filled with cozy pumpkin pie spices, and topped with a buttery streusel topping. The maple brown butter drizzle makes them the trifecta of yummy. They're the perfect fall treat!

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Prep Time15

Cook Time20

Total Time35

Servings: muffins

Author: Molly Thompson

INGREDIENTS

Streusel

1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter melted
1½ cups all purpose flour

Pumpkin Muffins

2 eggs room temperature
1 cup sugar
1/2 cup brown sugar
1/2 (15 oz) can pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour gluten-free if needed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 Tablespoon pumpkin pie spice
1/2 teaspoon salt

Icing

1/4 cup powdered sugar
2-3 teaspoons milk

INSTRUCTIONS

To make the streusel topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter and stir in the flour with a rubber spatula just until moist.
1/3 cup brown sugar, 1/3 cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, ½ cup unsalted butter, 1½ cups all purpose flour
Preheat oven to 375° F. Place paper liners in a regular sized muffin pan.
In a large bowl, whisk together the eggs, brown sugar, granulated sugar, pumpkin and oil until smooth.
2 eggs, 1 cup sugar, 1/2 cup brown sugar, 1/2 (15 oz) can pumpkin puree, 3/4 cup vegetable oil
Add the flour, baking soda, baking powder, pumpkin pie spice and salt and mix until just combined.
1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 Tablespoon pumpkin pie spice, 1/2 teaspoon salt
Fill the paper-lined muffins just over three-fourths of the way full. Top the batter with the crumb topping until they're overflowing. Push it down slightly to keep it in place.
Bake for 7 minutes at 425 degrees then reduce the heat to 350 and continue to bake for another 10-12 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the muffin pan for 15 minutes then transfer them to a wire rack. While they're cooling, whisk together the powdered sugar and milk. Place a piece of parchment paper under the cooling rack and drizzle the pumpkin muffins with icing.
Store pumpkin streusel muffins in an airtight container at room temperature for up 4 days or in the fridge for up to 1 week. Wrap with plastic wrap and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat.

Notes

Bakery-Style Muffins. Fill every other muffin cup all the way full with batter and pile high with streusel. Add 1-2 minutes to the end of the bake time. You'll need to work in batches!

Muffin Batter. Don't over mix the batter. This leads to more gluten developing, resulting in a bread texture rather than soft and light. Make sure to rest the batter as directed for tall muffin domes.

Gluten-Free. Swap the flour in the streusel topping and muffin batter with all purpose 1:1 gluten-free flour. My favorites are Bob's Red Mill and King Arthurs.

Nutrition

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