Pumpkin Muffins with Brown Sugar Streusel
User Reviews
5
Pumpkin Muffins with Brown Sugar Streusel
Description
Pumpkin Muffins with Brown Sugar Streusel feature a tender crumb enriched by pumpkin puree, eggs, and vegetable oil. The addition of pumpkin pie spice and vanilla extract infuses the muffins with a balanced blend of autumnal spices. The brown sugar streusel topping, made from flour, brown sugar, melted butter, and pumpkin pie spice, provides a crisp, sweet texture that contrasts the soft muffin beneath. Baking at a higher temperature for a short duration results in muffins with a delicate crust and moist interior. Once cooled, a glaze of powdered sugar, cream, and vanilla lends a smooth, sweet finish.
The muffins can be stored in an airtight container for up to five days, maintaining their texture and flavor. The easy-to-make batter and streusel can be prepared in advance and refrigerated separately until ready to bake, offering convenience without compromising the final result. These muffins suit breakfast, snacks, or a comforting dessert.
Ingredients
For the muffins
- 2 egg
- 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
For the streusel
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup butter melted
For the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons heavy cream or milk
- 1/4 teaspoon vanilla extract
Instructions
For the muffins
- Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
- Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
- Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
- Divide the batter evenly among the 12 muffin cups.
For the streusel
- Place the flour, brown sugar, butter and pumpkin pie spice in a medium sized bowl. Mix until thoroughly combined and coarse crumbs form.
- Sprinkle the streusel evenly over the muffins.
- Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
For the glaze
- Whisk together the powdered sugar, cream and vanilla extract. Drizzle over the cooled muffins.
- Serve, or store the muffins in an airtight container for up to 5 days.
Notes
- If pumpkin pie spice is unavailable, cinnamon combined with small amounts of ground ginger, cloves, and nutmeg can be used as a substitute.
- You may use paper liners for the muffin tin or spray the tin with cooking spray before adding batter.
- The batter and streusel topping can be made up to one day in advance and refrigerated separately before assembling and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 28mg | 9% |
| Sodium | 154mg | 6% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 3230IU | 65% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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