Description
These pumpkin muffins are soft, fluffy, and moist, packed with warm Fall flavors from pumpkin spice and cinnamon. They are topped with a crumbly, buttery streusel and a simple glaze that adds a perfect sweet finish. Ideal for autumn breakfasts, snacks, or a cozy treat.
Ingredients
Scale
Muffin Batter
- ¾ cup unsalted butter (melted and cooled at least 10 minutes)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs (lightly beaten, room temperature preferred)
- 1 cup canned pumpkin puree
- 2 tablespoons milk
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
Streusel Topping
- 1 ¼ cups all-purpose flour
- ½ cup light brown sugar (tightly packed)
- ⅓ cup sugar
- ¾ teaspoon ground cinnamon
- 6 tablespoons salted butter (melted and cooled until no longer warm to the touch)
Glaze
- ½ cup powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease and flour the tin to prevent sticking. Set aside.
- Mix wet ingredients: In a large bowl, combine the melted and cooled butter with granulated and brown sugars, stirring well to blend. Then, add the lightly beaten eggs and mix thoroughly. Stir in the pumpkin puree, milk, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and ground cinnamon until evenly mixed.
- Make the batter: Gradually add the dry ingredient mixture to the wet ingredients, gently stirring until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fill muffin tins: Evenly divide the muffin batter among the prepared muffin cups, filling each about ¾ full. Set aside while you prepare the streusel topping.
- Prepare streusel topping: In a bowl, combine flour, light brown sugar, granulated sugar, and ground cinnamon. Pour the melted and cooled salted butter over the mixture and stir until crumbly and well mixed.
- Top muffins with streusel: Sprinkle the streusel mixture evenly over each muffin filled with batter, covering the top generously.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for about 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare glaze: While the muffins bake, whisk together powdered sugar with 2 to 3 teaspoons of milk to make a smooth drizzle consistency.
- Glaze the muffins: After removing the muffins from the oven and allowing them to cool slightly, drizzle the glaze over the tops for added sweetness and shine.
Notes
- For best results, use room temperature eggs to ensure the batter blends smoothly.
- If you don’t have pumpkin spice, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves.
- The streusel and glaze add extra texture and sweetness, but you can omit the glaze if you prefer a less sweet muffin.
- These muffins store well in an airtight container for up to 3 days or can be frozen for up to 2 months.
- This recipe yields 12 standard-size muffins perfect for sharing or meal prep.
- A video tutorial is available at the bottom of the recipe card to guide you through each step visually.
Nutrition
- Serving Size: 1 muffin with glaze
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 263 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 77 mg
