Description
These Pumpkin Streusel Muffins with Icing are moist, flavorful fall treats featuring a spiced pumpkin batter topped with a buttery, cinnamon streusel and finished with a sweet vanilla glaze. Perfect for breakfast or a cozy snack, they combine warm spices and rich textures for an irresistible seasonal delight.
Ingredients
Scale
Muffin
- 1 stick butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Streusel
- 1/4 cup melted butter
- 2 Tbsp brown sugar
- 2 Tbsp sugar
- 3/4 tsp cinnamon
- 1 cup all-purpose flour
Icing
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp melted butter
- 1 1/2 Tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the muffins evenly.
- Mix Muffin Batter: In a large bowl, combine softened butter, eggs, granulated sugar, brown sugar, and vanilla extract. Mix thoroughly until smooth and creamy. Then add canned pumpkin, all-purpose flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger. Stir until all ingredients are well incorporated to form a spiced pumpkin batter.
- Fill Muffin Pans: Using a spoon, scoop the batter evenly into muffin pans, filling each cup adequately without overflowing.
- Prepare Streusel Topping: In a separate bowl, mix together melted butter, brown sugar, white sugar, cinnamon, and all-purpose flour. Crumble this mixture over the batter in each muffin cup to create a crumbly streusel topping.
- Bake Muffins: Place the muffin pans into the preheated oven and bake for 30 minutes, or until a cake tester inserted into the center comes out clean, indicating they are fully baked.
- Make Icing: While the muffins bake, combine powdered sugar, vanilla extract, melted butter, and milk in a small bowl. Stir until smooth and pourable.
- Finish with Icing: Once muffins have cooled slightly after baking, drizzle the vanilla icing over the tops of the muffins to add a sweet finishing touch.
Notes
- Ensure butter is softened for easier mixing and better muffin texture.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- The muffins are delicious served warm, but can also be stored in an airtight container for up to 3 days.
- You can substitute milk with any plant-based milk for a dairy-free option.
- For a nuttier streusel, consider adding chopped pecans or walnuts to the topping mixture.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
