Sharing is caring!

A tender, moist, spiced pumpkin muffin loaded with flavor, and a scrumptious cinnamon crumb topping, drizzled with a vanilla glaze. It’s the perfect Fall treat!

As soon as school is back in session, and the tops of the trees start to tint with hues of yellow, the craving for the smells of warm spices filling my home and all things pumpkin-flavored begin!

Years ago, when I first started blogging, I ran across a recipe for pumpkin muffins with a wonderful streusel crumb cinnamon topping! As is always the case, I “tweaked” the recipe to my own personal tastes. The results were scrumptious!

This is an easy recipe loaded with the flavors of Fall. The muffins are tender and moist, the topping crumbly and golden. A touch of sweetness is added thanks to the vanilla glaze drizzled over the top of each rounded muffin. Such a great bake!

Ingredients needed

• ½ cup unsalted butter, softened
• 2 eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup light brown sugar, packed
• 1 cup pumpkin purée – not canned pumpkin pie mix
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons cinnamon
• ½ teaspoon all spice
• ¼ teaspoon nutmeg
• Pinch ground cloves and cardamon (optional)
• 2 cups all-purpose flour

Streusel Topping Ingredients

• 2 Tablespoons of light brown sugar
• ½ teaspoon cinnamon
• 2 Tablespoons granulated sugar
• ¾ cup all-purpose flour
• ¼ cup unsalted butter, softened or melted (either works)

Glaze Ingredients

• 6 tablespoons of powdered sugar
• 1 Tablespoon of milk
• A splash of vanilla extract

How To Make Pumpkin Spice Muffins

Preheat oven to 350° (F)

Line a muffin tin with muffin wrappers. I recommend using parchment paper muffin wrappers to prevent sticking.

In a medium bowl, combine streusel ingredients.

Use a fork to combine. If necessary, use your fingertips to break it into a fine crumb. The pieces should be no bigger than the size of a small pea.

PRO-TIP: I use a pastry blender. It’s less messy and makes a beautiful, fine crumb topping.

Set the streusel crumb aside while preparing the muffin batter.

Pumpkin Batter

Next up…the pumpkin spice muffin batter!

In the bowl of stand mixer, cream together the sugars and butter until creamy. Add in the eggs, vanilla, and pumpkin purée. Mix until smooth and well combined.

Add the dry ingredients: flour, baking soda, baking powder, salt, and all the spices. Mix at low-speed until no streaks remain in the batter. Note the batter is thick, a lot like brownie batter.

Divide the pumpkin muffin batter into the prepared muffin tin paper, using a large cookie scoop. Fill each muffin cup three-fourths full of muffin batter.

As mentioned above, it is a nice thick batter. I have never had an issue with the batter spilling over the muffin cups.

Top each muffin with the prepared streusel.

You’ll notice I love using the taller muffin liners. For several reasons. One the muffins never rise higher than the liner. Two, no big streusel topping mess on the muffin tin!

Plus there’s the added bonus that they are made from parchment paper, and your muffins won’t stick to them! They truly help create a perfect bake every time!

Baking Muffins

Place the muffin tin in the preheated oven, and bake for 20–25 minutes. Muffins are done when lightly pressed in the center, with your fingertip, and they spring back! Please do this carefully.

Once the muffins are done, remove them from the oven, and cool on a baking rack, until completely cool.

PRO-TIP: After the muffins have cooled for about 10 minutes, remove them from the muffin tins to prevent them from over baking! Muffin tins tend to hold the heat and the muffins will continue to bake.

Glaze for muffins

While the muffins are cooling, in a small bowl, combine 6 tablespoons of powder sugar, 1 tablespoon of milk, and a splash of vanilla extract. You could also use vanilla bean paste for a deeper vanilla flavor.

Mix with a small whisk until smooth and creamy.

Once the muffins have completely cooled, using a spoon, drizzle the vanilla glaze over the top of each cooled muffin.

Let the glaze set for 5–10 minutes. Serve immediately or store in an airtight container for up to 5 days.

Look at those muffins! Aren’t they gorgeous? These muffins are masterpieces! They rise to great round heights and smell divine!

These pumpkin streusel muffins are so moist that they practically jump out of the wrapper!

Every detail of these gems are pure pumpkin bliss!

The actual muffin is moist and full of all the wonderful spices of Fall. The streusel topping…out of this world! As it falls onto the plate, you lick your fingers to do the “dab it, grab it” routine! Then that little bit of icing on top…is well…the icing on the cake, if you’ll excuse the pun!

If you like your muffins warm, you can reheat the muffins in the microwave on high for 20–30 seconds.

If you are looking for a wonderful quick breakfast to serve, these muffins are a must! They are easy to make, are wonderfully delicious, impressive to serve to guests, and would be perfect for any seasonal breakfast…but don’t wait for all the leaves to fall before you make a batch! Try ’em this weekend!

Favorite Fall Pumpkin Recipes

• Pumpkin Cake with Cream Cheese Frosting
• Layered Pumpkin Lush
• Pumpkin Chiffon Pie
• Pumpkin Chocolate Chip Cheesecake
• Cranberry Pumpkin Muffins from Allrecipes.com
• Pumpkin Sugar Cookies
• Pumpkin Apple Streusel Muffin Recipe

Thanks so much for stopping by and visiting my Nest! Happy Fall…and Happy Nesting! Come back soon.

Sharing is caring!