I seriously love streusel and crumble toppings even though they are very messy and get everywhere… especially with kids.
But since fall is officially here and it’s beginning to get cooler outside, I believe that making all things pumpkin and streusel is justified.
Even if I do have to clean the floor a couple extra times per day. No big deal in the scheme of things.
These pumpkin streusel muffins are incredibly moist and fluffy, almost like your favorite pumpkin bread. And surprisingly, my husband actually ate these muffins and went back for seconds.
He’s not much of a sweets type of guy, he really prefers his steak and potatoes and savory dishes, but there are rare occasions when I make something sweet and he will devour it with the same gusto as the kids.
This was one of those sweets. Who knew that man loved pumpkin?
Even after being with him for more than 10 years I am still learning things about him.
Anyway, pumpkin bread is one of my favorite fall treats and so I decided to try and make it into a muffin form. Then take a streusel topping from the donuts I made previously or the coffee cake muffins from before and top them with that for a little something different and fun.
Then add a sweet, sugary glaze and you have yourself a sweet treat or perfect breakfast muffin for any day of the week. So grab a cup of coffee and bake yourself up a big batch of these.
Pumpkin Streusel Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (15 oz) can pumpkin purée
- 1/2 cup unsalted butter melted
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 3 tsp ground cinnamon
- 4 tbsp unsalted butter melted
- 1/2 cup powdered sugar
- 1 tbsp unsalted butter melted
- 1/2 Tbsp milk
- Preheat oven to 350° F and line a standard muffins tin with paper liners.
- Make the streusel topping by combining flour, sugar, cinnamon and butter in a bowl and mix until just combined and crumbly.
- In a large bowl, add flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Mix until combined.
- In separate bowl, mix together pumpkin puree, butter, eggs, and vanilla. Pour mixture over the dry ingredients and mix until fully incorporated.
- Divide batter evenly between muffins cups and sprinkle with about 1 Tbsp. streusel topping each; using your fingers to gently press into batter.
- Bake at 350° F for 18-22 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for about 5-10 minutes then move to cooling rack to cool completely.
- In small bowl or large measuring cup, add powdered sugar, butter and milk and whisk until smooth.
- Drizzle glaze over top of each muffins using spoon or piping bag. Allow to set before serving.