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Overhead shot of a pumpkin streusel muffin topped with crumbly brown sugar streusel and a dusting of powdered sugar.

Pumpkin Streusel Muffins

Moist pumpkin streusel muffins with a buttery cinnamon crumb topping and sweet glaze, ready in 50 minutes.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 340 kcal

Ingredients
  

Streusel Topping

  • 1/2 cup all-purpose flour 62.5 g
  • 1/4 cup brown sugar 50 g
  • 1/4 cup granulated sugar 50 g
  • 1 teaspoon cinnamon
  • 1/4 cup unsalted butter 56 g, melted

Pumpkin Muffin Batter

  • 1 1/2 cups all-purpose flour 187.5 g
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil 80 ml
  • 1/2 cup brown sugar 100 g, packed
  • 1/4 cup granulated sugar 50 g
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream 60 ml
  • 1 cup pure pumpkin 240 ml

Baking the Muffins

Glaze

  • 1/2 cup powdered sugar 55 g
  • 1-2 tablespoons cream or milk

Instructions
 

Streusel Topping

  • Preheat Oven and Line Pan:

    Heat oven to 375°F (190°C). Place paper liners in a 12-cavity muffin pan.

Pumpkin Muffin Batter

  • Make Streusel Topping:

    Combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon cinnamon in a small bowl, stirring until no lumps. Pour in melted butter and mix until the texture resembles damp sand. Put aside.

  • Whisk Dry Ingredients:

    In a medium bowl, whisk 1 1/2 cups flour, 1 teaspoon cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until all lumps are gone.

  • Mix Wet Ingredients:

    In a large bowl, whisk oil, 1/2 cup brown sugar, 1/4 cup granulated sugar, eggs, vanilla, sour cream, and pumpkin puree until the mixture is smooth.

Baking the Muffins

  • Combine Wet and Dry:

    Add the dry mixture to the wet mixture in two batches, whisking gradually until no lumps remain.

  • Fill Muffin Cups:

    Portion the batter into the muffin cups, filling each roughly 3/4 full. Sprinkle the streusel topping over each muffin (it will appear thick and abundant).

  • Bake Muffins:

    Bake for around 25 minutes (start checking at 22 minutes) until a toothpick inserted in the center emerges clean.

Glaze

  • Cool in Pan:

    Let the muffins cool in the pan for at least 10 minutes, then move them to a wire rack to cool entirely.

  • Prepare Glaze:

    In a small bowl, whisk 1/2 cup powdered sugar with 1 tablespoon cream or milk. Adjust by adding more sugar or cream until it is thin enough to drizzle but remains white.

  • Drizzle Glaze:

    Drizzle the glaze over the fully cooled muffins.
Keyword breakfast muffins recipes, cinnamon streusel muffins, homemade muffins, muffins recipes easy, pumpkin muffins, pumpkin streusel muffins, streusel topping for muffins