Pumpkin Muffins with Streusel Topping
User Reviews
4.8
30 reviews
Excellent
Pumpkin Muffins with Streusel Topping
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If you love pumpkin spice, you'll absolutely fall in love with these EASY Pumpkin Muffins with a crunchy streusel topping!
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Ingredients
Muffins
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup milk
- 2 large eggs
- 1½ teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1½ cup pumpkin puree
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter , melted
Icing:
- 2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon ground cinnamon
Instructions
Pumpkin Muffins:
- Preheat the oven to 425°F. Line a standard 16 muffin tins with liners.
- Sift or whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
- Whisk in the vegetable oil, milk, eggs, rum extract and vanilla extract until no dry spots remain.
- Add the white sugar, brown sugar and pumpkin puree until mixture is blended, but do not overmix.
- Pour the batter into each muffin well ¾ of the way full.
- Top with streusel topping.
Streusel Topping:
- In a mixing bowl, combine the flour, sugars, pumpkin pie spice, cinnamon and melted butter until a crumbly mixture has formed.
- Top each muffin with approximately 1 1/2 tablespoons of streusel, gently pressing into the tops to adhere.
- Bake for 5 minutes, then without opening the oven, reduce the heat to 350°F and bake for an additional 16-17 minutes or until they pass the toothpick test.
- Remove from the oven and allow to cool for 3-5 minutes.
Icing:
- Whisk together the sugar, cinnamon, and milk in a bowl until smooth.
- Pour the icing into a piping bag or plastic bag and cut a tiny hole at the end of the bag. Drizzle over each muffin.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Notes
- Store in an airtight container at room temperature for up to 4 days. Be sure to use pumpkin puree and not pumpkin pie filling.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
189mg
(8%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
3743IU
(75%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 189mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 3743IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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