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5.0 from 3 votes

Pumpkin Streusel Muffins

Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Course: Breakfast

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
For the cinnamon streusel topping
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter cut into cubes
For the glaze
  • ½ cup confectioners’ sugar
  • 1 tablespoon unsalted butter melted
  • 2 tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
  4. In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  7. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
  8. To make the glaze, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
  9. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
  10. Allow glaze to set before serving.