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Pumpkin Streusel Muffins

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These pumpkin streusel muffins are soft and moist with a warm pumpkin spice flavor. Topped with crunchy cinnamon streusel and drizzle of vanilla glaze – you’ll bake these again and again.

Ingredients

Scale
  • 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)
  • 1 1/2 cups all-purpose flour (187.5 grams)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (see recipe notes for substitution)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil (80 ml) (canola works too)
  • 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) (AKA pumpkin puree)
  • 1/2 cup powdered sugar (55 grams) (AKA icing sugar)
  • 1–2 tablespoons cream (or milk )

Instructions

  1. Preheat the oven to 375F degrees. Line a 12-cavity muffin pan with muffin papers.
  2. Stir together the flour, brown sugar, white sugar and cinnamon in a small bowl until no lumps remain.
  3. Stir in the melted butter. It should form crumbles and feel like damp sand. Set aside.
  4. Whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt until there are no longer lumps of brown sugar.
  5. In a large bowl, whisk together the oil, brown sugar, white sugar, eggs, vanilla, sour cream and pumpkin puree. Whisk until smooth.
  6. Carefully whisk the dry ingredients into the wet ingredients about 1/2 at a time until there are no more lumps.
  7. Spoon the batter evenly between the 12-muffin cavities (they'll be about 3/4 full).
  8. Spoon/crumble the streusel on top of each muffin. It will look quite thick and like there's quite a lot. This is ok.
  9. Bake in the preheated oven for about 25 minutes (I typically first check around 22 minutes) or until an inserted toothpick comes out clean.
  10. Cool the muffins in the pan for at least 10 minutes, then carefully remove from the pan and continue cooling on a wire rack.
  11. Whisk together 1/2 cup powdered sugar with 1 tablespoon of cream (or milk).
  12. Whisk in a little more powdered sugar or cream until it's thin enough to drizzle, but should still look white in color.
  13. Drizzle the glaze over the cooled muffins.

Notes

For pumpkin pie spice substitute, use 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice. Store muffins in an airtight container at room temperature for up to 3 days. The streusel topping should feel like damp sand when properly mixed.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-streusel-muffins-2/