These Pumpkin Streusel Muffins are a one-bowl recipe that are easy to make. In a second bowl, an simply cinnamon streusel comes together quickly. There’s an optional glaze that is drizzled over the cooled muffins. There’s a perfect balance of fall spices, tender cake and a delightful streusel crunch.

Freshly baked muffins are a wonderful treat with our morning coffee. With Pumpkin Season in full force, this recipe is the perfect way to use up leftover pumpkin puree from the Pumpkin Spice Challah Bread that I posted, a couple of days ago.

Muffins are one of my favorite “quick” bakes because I don’t need to use an electric or stand mixer. All that is needed are two bowls– one to mix the “wet” ingredients and one for the “dry” ingredients. Stir them together, and the batter is ready to go.

Fill each muffin cup to 3/4.

Then top with Cinnamon Streusel Topping.

Bake at 375F for about 19-20 minutes. Allow the muffins to completely cool. Drizzle the optional glaze on top.

Time to take a bite…

TASTING NOTES: Pumpkin is a flavor that my taste buds love. Pumpkin Pie Spice is always in my cupboard (yes, you can make your own) since I can buy it for less than $2.00 at Trader Joe’s. The muffin was moist, tender with a perfect balance of Pumpkin Spice and Cinnamon. It turned out that I only used half of the Streusel Mixture (I saved the rest, in the fridge, for future use). The crunchy texture is perfect. The glaze was a nice final touch.

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Best Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are a one-bowl recipe that are easy to make. In a second bowl, an simply cinnamon streusel comes together quickly. There's an optional glaze that is drizzled over the cooled muffins. There's a perfect balance of fall spices, tender cake and a delightful streusel crunch.

Author: Debby – www.AFeastfortheEyes.net

Ingredients

For the "wet" ingredients:

¾ cup unsalted butter 170g; melted and cooled at least 10 minutes
½ cup granulated sugar 100g
¼ cup light brown sugar 50g
2 large eggs lightly beaten; room temperature
1 cup canned pumpkin puree 240g (don't use canned Pumpkin Pie Filling!
2 Tablespoons milk
1 ½ teaspoon vanilla extract

For the "dry" ingredients:

1 ¼ cups all-purpose flour 156g
¾ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoon salt
2 teaspoons pumpkin spice
½ teaspoon ground cinnamon

For the Streusel Topping:

1 ¼ cup all-purpose flour 156g
½ cup light brown sugar 100g; tightly packed
⅓ cup sugar 66g
¾ teaspoon ground cinnamon
6 Tablespoons salted butter 85g; melted and cooled until no longer warm to the touch SEE NOTES

For the Glaze (optional):

½ cup powdered sugar 65g
2-3 teaspoons milk

Instructions

Preheat oven to 375F (190C)
Line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.

For the wet ingredients:

Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
Add the eggs, and stir.
Add the pumpkin puree, milk, and vanilla extract and stir well.

For the dry ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
Add your dry ingredients into your wet and gently stir until just combined, taking care to not over mix the batter.

Fill the muffin tin:

Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Set aside while you prepare your streusel.

For the streusel:

Whisk together flour, sugars and cinnamon.
Pour the melted, and cooled, butter into the mixture. Using a fork, stir until crumbles form. Don't overwork the streusel or you'll end up with a paste. You want it to be nice and clumpy!
Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.

Bake the muffins:

Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. NOTE: My muffins took 22 minutes to be baked.
TIP: I like to tip the muffins at an angle, in the muffin tin, as soon as they come out of the oven– this helps to prevent soggy bottoms. After 5-10 minutes, remove each muffin to a cooling rack, until completely cooled.

For the glaze:

If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins

Notes

Recipe source: Sugar Spun Run

NOTE: I had leftover streusel mix (saved in my fridge for another use). I realized that I should’ve piled more streusel and gently pressed it into the batter. I won’t make that mistake again! Still, the muffins turns out great.

If you don’t have salted butter on hand, just use unsalted and add ¼ teaspoon of salt to the dry ingredients for the streusel.

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!