![['Side view of a freshly baked Pumpkin Streusel Muffin topped with a crumbly streusel.', 'Close-up image showcasing a fluffy Pumpkin Streusel Muffin with a rich, golden color and streusel topping.', 'Appetizing side angle of a warm Pumpkin Streusel Muffin with a deliciously sweet topping.', 'Delicious Pumpkin Streusel Muffin displayed from the side, highlighting its creamy texture and topping.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/pumpkin-streusel-muffins_1_U1-3.webp)
Pumpkin Streusel Muffins
Delight in these moist pumpkin muffins topped with a crunchy streusel and drizzled with sweet glaze, perfect for fall mornings or cozy afternoons.
Ingredients
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
Muffin Batter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup vegetable oil
- 1 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup milk
Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (adjust for desired consistency)
Instructions
- Preheat oven to 425°F (220°C). Line muffin tins with liners.
- Make streusel: Mix flour, sugar, cinnamon, salt; stir in melted butter until clumpy. Chill.
- Combine dry ingredients; whisk eggs and sugars, then add oil, pumpkin, vanilla, milk. Mix wet and dry just until combined.
- Fill muffin liners halfway, add streusel topping, press down gently. Bake at 425°F for 5 min, then reduce to 350°F and bake 12-15 min.
- Cool muffins 10 min, then drizzle with glaze made from powdered sugar, maple syrup, cinnamon, vanilla, and milk.
Notes
For best results, do not overmix the batter to keep muffins light and tender.