Pumpkin Muffins with Brown Sugar Streusel
These Pumpkin Muffins with Brown Sugar Streusel are soft, moist, and filled with warm fall spices. A buttery streusel topping and simple vanilla glaze give them an irresistible bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Cooking spray
1 cup all purpose flour
1/2 cup brown sugar
1/4 teaspoon pumpkin pie spice
1/2 cup butter, melted
1 cup powdered sugar
1 1/2 tablespoons heavy cream or milk
1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F and coat a 12-cup muffin tin with cooking spray or line it with paper liners.
- In a large bowl, whisk together the eggs, granulated sugar, pumpkin puree, and vegetable oil until smooth.
- Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract, and salt. Stir just until combined, taking care not to overmix.
- Divide the batter evenly among the 12 muffin cups.
- Make the streusel by combining the flour, brown sugar, melted butter, and pumpkin pie spice until coarse crumbs form.
- Sprinkle the streusel evenly over the muffin batter.
- Bake for about 15 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Whisk together the powdered sugar, heavy cream or milk, and vanilla extract until smooth.
- Drizzle the vanilla glaze over the cooled muffins before serving.
Notes
Add chopped pecans, walnuts, mini chocolate chips, raisins, or dried cranberries to the batter if desired.
Cinnamon, ginger, nutmeg, and cloves can be combined as a substitute for pumpkin pie spice.
The glaze can be omitted for a less sweet breakfast muffin.
A small amount of oats can be added to the streusel for extra texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze cooled muffins for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 430 kcal
- Sugar: 34 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 48 mg
