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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.