Description
Bakery-style pumpkin streusel muffins with a moist, spiced pumpkin base, buttery cinnamon crumb topping, and sweet glaze – perfect for fall mornings or anytime you crave a cozy treat.
Ingredients
Streusel Topping:
1/2 cup all-purpose flour (62.5 grams)
1/4 cup brown sugar (50 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon cinnamon
1/4 cup unsalted butter (56 grams) melted
Muffin Batter:
1 1/2 cups all-purpose flour (187.5 grams)
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 grams) packed
1/4 cup granulated sugar (50 grams)
2 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream (60 ml)
1 cup pure pumpkin (240 ml) pumpkin puree
Glaze:
1/2 cup powdered sugar (55 grams)
1–2 tablespoons cream or milk
Instructions
1. Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with muffin papers.
2. Make the streusel topping: Stir together flour, brown sugar, white sugar, and cinnamon until no lumps remain. Stir in melted butter until mixture resembles damp sand. Set aside.
3. Whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. In a large bowl, whisk oil, brown sugar, white sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
5. Gradually whisk dry ingredients into wet ingredients about 1/2 at a time until no lumps remain.
6. Spoon batter evenly into muffin cavities, filling about 3/4 full.
7. Top each muffin with a generous layer of streusel.
8. Bake for 22–25 minutes or until a toothpick comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Whisk powdered sugar with cream until smooth and drizzle over cooled muffins.
Notes
For extra crunch, use cold butter for the streusel instead of melted butter.
These muffins stay moist for 3 days in an airtight container at room temperature or up to 5 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pumpkin Streusel Muffins, Pumpkin Muffins, Pumpkin Crumb Muffins, Fall Baking