Pumpkin Streusel Muffins
Moist pumpkin muffins spiced with the flavors of Fall and topped with a streusel crumb topping and vanilla glaze. The perfect Autumn breakfast or snack!
Ingredients
- Streusel topping:
- 2 Tbsp light brown sugar
- 2 Tbsp granulated sugar
- ½ tsp cinnamon
- ¾ C all purpose flour
- ¼ C unsalted butter melted
Muffin:
- ½ C unsalted butter softened
- ½ C granulated sugar
- ½ C light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 C pumpkin purée
- ¼ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp all spice
- ¼ tsp nutmeg
- Pinch ground cloves and cardamon optional
- 2 C all-purpose flour
Glaze
- 6 Tbsp powdered sugar
- 1 Tbsp milk
- Splash vanilla extract
Instructions
- Preheat the oven to 350° (F) degrees. Line a muffin pan with 12 liners
- In a medium bowl, combine streusel ingredients using a fork and then your fingers break into pieces no bigger than the size of a pea. Note you can use a pastry blender if it is easier.
- In a larger bowl or bowl of a stand mixer, cream together butter and sugar. Mix in the eggs, vanilla and pumpkin until smooth. Finally, add the remaining dry ingredients, mixing until no streaks remain. Immediately divide between prepared liners using a large cookie scoop. Sprinkle well with streusel mixture.
- Bake at 350° degrees for 20–25 minutes. The center should spring back when lightly touched.
- Cool completely.
- Meanwhile, beat together powdered sugar, vanilla, and milk. Drizzle over cooled muffins.
- Enjoy immediately or store in an airtight container.
Nutrition
Serving: 1muffinCalories: 322kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 62mgSodium: 192mgFiber: 2gSugar: 24g
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