Pumpkin Streusel Muffins
Pumpkin Streusel Muffins: Delicious pumpkin muffins with an incredible streusel topping that sits on top of the muffins, all made with simple ingredients!
Servings: 16 muffins
Calories: 296kcal
Ingredients
Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup milk
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon rum extract
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ cup pumpkin puree
Streusel
- 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
Glaze
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons milk
Instructions
- Preheat oven to 425 degrees Fahrenheit.
Muffins
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add the vegetable oil, milk, eggs, and extracts. Use a hand mixer on low speed to mix just until combined.
- Add the sugars and mix just until combined.
- Lastly, add the pumpkin puree and mix just until the batter is streak free.
- Grease a muffin pan or line it with paper liners, then fill the cups about ¾ full with batter. Set aside and begin preparing the streusel topping.
Streusel
- In a mixing bowl, combine all the streusel ingredients with a fork until a coarse crumble forms.
- Place 1-2 Tbsp. of the streusel on top of the batter in each muffin cup. Lightly tap the streusel into the batter.
- For standard muffins, bake at 425°F for 5 minutes, then without opening the oven, reduce the heat to 350°F and bake for an additional 16-17 minutes or until a toothpick placed in the center comes out clean. For the jumbo muffin yield and baking time, see the notes below.
- Remove from the oven and allow to cool for 3-5 minutes.
Icing
- Prepare the icing by placing the sugar, cinnamon, and milk into a bowl.Whisk until the icing is clump free and smooth.
- Spoon the icing over each muffin. Serve and enjoy.
Video
Notes
Jumbo muffin option: This recipe makes 6 jumbo muffins. My batch had a little batter left over, but not enough for another muffin. Grease a jumbo muffin pan or use liners, fill the cups about ¾ full with batter, and add the streusel topping.
Bake at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 350°F and bake for 24 more minutes—29 minutes total. A toothpick came out clean at that point in my batch. Start checking at 28 minutes total, inserting a toothpick through the streusel into the center of a muffin. If it has wet batter on it, continue baking and check again in 1-2 minutes.
The recipe card’s yield and cook time are for standard muffins. Nutrition is estimated per standard muffin, based on a yield of 16.
Nutrition
Serving: 1muffin | Calories: 296kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 170mg | Potassium: 105mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3749IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
