Pumpkin Streusel Muffins

Ohhh, Pumpkin Streusel Muffins are cozy, spiced, and perfect for fall baking. 🍂🧡 They’re moist pumpkin muffins topped with a buttery cinnamon-sugar crumble and sometimes a drizzle of glaze.

🧁 Pumpkin Streusel Muffins

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice (or nutmeg, ginger, cloves mix)

• 2 large eggs

• 1 cup pumpkin purée (not pumpkin pie filling)

• ½ cup brown sugar

• ½ cup granulated sugar

• ½ cup vegetable oil (or melted butter)

• ¼ cup milk

• 1 tsp vanilla extract

For the Streusel Topping:

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• 1 tsp cinnamon

• ¼ cup cold butter, cubed

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

Directions

1. Make the Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly. Set aside.

2. Prepare Muffins:

   • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

   • In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.

   • In a large bowl, whisk eggs, pumpkin, both sugars, oil, milk, and vanilla until smooth.

   • Gently fold in dry ingredients until just combined (don’t overmix).

3. Assemble: Divide batter into muffin cups (about ¾ full). Sprinkle streusel on top of each.

4. Bake: 18–22 minutes, until a toothpick comes out clean.

5. Optional Glaze: Whisk glaze ingredients and drizzle over cooled muffins.

✨ These muffins are moist, spiced, and have that bakery-style crumbly top. Perfect with coffee or tea!

Want me to also give you a cream cheese–filled version (like pumpkin cheesecake muffins from a café), or keep it classic with just streusel?