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5 from 4 votes

Pumpkin Muffins with Streusel Topping

Delight in the warmth of autumn with our Pumpkin Muffins crowned with a crispy streusel topping. These pumpkin spiced, moist muffins are perfect for cozy fall mornings or any seasonal celebration!
Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin dessert
Servings: 18 muffins

Ingredients

Muffins

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar lightly packed
  • 2 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 eggs room temperature
  • ¾ cup milk any
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract

Streusel Topping

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons butter softened

Frosting

  • ½ cup powdered sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon milk

Instructions

Prepare the Streusel Topping

  • In a medium bowl, combine the streusel ingredients into a coarse crumble mixture.
    ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon salt, 2 teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 6 tablespoons butter

Prepare the Muffins

  • Preheat oven to 400 F.
  • In a medium sized mixing bowl, whisk together the dry ingredients. Set aside.
    2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 2 ½ teaspoon baking powder, 1 teaspoon salt, 1 tablespoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
  • In a large mixing bowl, whisk together the wet ingredients.
    2 eggs, ¾ cup milk, 1 cup pumpkin puree, ¼ cup vegetable oil, 1 teaspoon pure vanilla extract
  • Gradually add the dry ingredients to the wet ingredients 1/2 cup at a time. Stirring to combine. Do not overmix.
  • Line a muffin tin with paper liners and evenly distribute the batter into each muffin mold, 3/4 full.
  • Sprinkle each muffin with 1 tablespoon of streusel topping, covering the top.
  • Bake for 15-17 minutes, or until the muffins gently spring back with the touch of a finger, like a damp sponge. Remove and allow to cool completely before frosting.

Prepare the Frosting

  • While the muffins bake, combine the frosting ingredients in a small bowl. Stirring to form the consistency of glue.
    ½ cup powdered sugar, ½ teaspoon cinnamon, 1 tablespoon milk
  • Drizzle the frosting over each cooled muffin, and enjoy!

Notes

  • Enjoy using any type of milk in this recipe.
  • You may also opt for olive oil or any other neutral oil for the muffins.
  • If you prefer a sweeter muffin, increase the granulated sugar in the muffins to 3/4 cup.