Description
Delicious Pumpkin Streusel Muffins with a sweet cinnamon glaze, perfect for fall baking.
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups pumpkin puree
- 2 large eggs
- ¼ cup milk
- Streusel Topping: ¾ cup all purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon pumpkin spice
- 2 tablespoons butter melted
- Cinnamon Glaze: 1 ½ cups powdered sugar
- ¼ teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with paper liners.
- In a large bowl, add the flour, baking soda, cinnamon, pumpkin spice, and salt. Whisk until combined.
- In a medium bowl, add the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk until combined.
- Pour the dry ingredients into the wet ingredients and mix until combined. Spoon the batter into the lined muffin cups, filling them close to the top.
- For the streusel topping: In a small bowl, add the flour, granulated sugar, brown sugar, pumpkin spice, and butter. Mix using a fork until a crumb mixture is formed. Spoon streusel topping over the muffins.
- Bake for 5 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit (do not remove the muffins). Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- For the glaze: In a small bowl, add the powdered sugar, cinnamon, and milk. Whisk until smooth.
- Remove the muffins from the oven and let them cool. Drizzle the glaze over the top.
Notes
- Make sure you are using pumpkin puree and not pumpkin pie filling.
- Store these muffins in an airtight container in the refrigerator for up to a week.
- You can freeze them, with or without the icing, for up to 3 months in a freezer-safe bag.