Pumpkin Muffins with Brown Sugar Streusel

Pumpkin muffins topped with brown sugar streusel and vanilla glaze.

Pumpkin Muffins with Brown Sugar Streusel

These pumpkin muffins are light and tender treats filled with plenty of pumpkin puree and spice, then topped with brown sugar streusel and baked to perfection. The ultimate fall breakfast or snack option.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 288kcal

Author Sara Welch

Ingredients

For the muffins

2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
cooking spray

For the streusel

1 cup all purpose flour
1/2 cup brown sugar
1/4 teaspoon pumpkin pie spice
1/2 cup butter melted

For the glaze

1 cup powdered sugar
1 1/2 tablespoons heavy cream or milk
1/4 teaspoon vanilla extract

Instructions

For the muffins

Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
Divide the batter evenly among the 12 muffin cups.

For the streusel

Place the flour, brown sugar, butter and pumpkin pie spice in a medium sized bowl. Mix until thoroughly combined and coarse crumbs form.
Sprinkle the streusel evenly over the muffins.
Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.

For the glaze

Whisk together the powdered sugar, cream and vanilla extract. Drizzle over the cooled muffins.
Serve, or store the muffins in an airtight container for up to 5 days.

Video

Notes

If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger, cloves and nutmeg mixed in.
You can either use paper muffin liners, or simply spray the muffin tin with cooking spray before pouring in the batter.
The batter and streusel can be made in advance and refrigerated for up to one day before use. Store the batter and streusel separately until you’re ready to combine everything to bake.

Nutrition