Pumpkin Streusel Muffins
Pumpkin Streusel Muffins are moist pumpkin-flavored muffins baked with a cinnamon streusel topping and drizzled with a cinnamon maple glaze.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast, Dessert, Snack
Keyword: Pumpkin Streusel Muffins
Servings: 21 muffins
Calories: 354kcal
Author: Amanda Rettke--iambaker.net
Muffins
- 1 can (15 ounces) pure pumpkin
- 2½ cups (500 g) light brown sugar, packed
- 1 cup (218 g) vegetable oil
- ½ cup (122.5 g) whole milk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3½ cups (437.5 g) all-purpose flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Cinnamon Maple Glaze
- 1½ cups (187.5 g) confectioners' sugar
- 2 tablespoons whole milk, room temperature
- 1 tablespoon maple syrup
- ⅛ teaspoon ground cinnamon
Muffins
In a medium bowl, whisk together the pure pumpkin, brown sugar, oil, milk, eggs, and vanilla. Set aside.
In a separate bowl, sift together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
Add the dry mixture to the wet mixture. Stir together until just combined.
Add a heaping ⅓ cup of batter to each muffin tin cup. (You want the muffin tins full in this recipe so there will be a big beautiful muffin top. The batter should not overflow the liner, however.)
Streusel Topping
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
Add the melted butter to the flour mixture. Mix with a fork until the mixture is combined.
Add about a tablespoon of streusel topping to each muffin.
Bake muffins for 15-20 minutes, or until a toothpick inserted in the center comes out mostly clean, but a few crumbs are okay.
Allow the muffins to cool completely.
Glaze
In a small bowl, whisk together confectioners' sugar, milk, syrup, and cinnamon. Drizzle over the cooled muffins.
Calories: 354kcal