I love the fall season. The vibrant colors, the sweater weather, pumpkins and leaves changing colors, and the yummy flavors that fall brings. All things pumpkin flavored! These pumpkin streusel muffins are perfect for a fall treat!
When fall rolls around, bring on all the pumpkin flavor things! Here are some of my other favorites: Pumpkin Pie here on my blog and Pumpkin Sheet Cake with Cream Cheese Icing from my friend Liz at The Farmwife Cooks.
This Pumpkin Streusel Muffin recipe starts with making the muffin batter. I combine the dry ingredients in a mixing bowl and set aside. Then use my stand mixer to combine the wet ingredients together and mix well. I then add the dry ingredients gradually into the stand mixer bowl and mixed together until the batter is mixed well.
This recipe makes 15 muffins, so you'll need 2 muffin pans with liners. Fill the prepared muffin pan liners with the batter, about 3/4 full. Then make the streusel crumb topping and add it to batter in the muffin liners. Gently press the streusel crumb topping into the muffin batter so it bakes into the muffin.
They are then ready to bake. While the muffins are baking, prepare the optional topping. Once the muffins are cooled from baking, drizzle the icing over each of the muffins. I love this simple icing topping made from confectioners' sugar, milk, and a little vanilla. It adds just a nice little "extra" to the muffin.
These Pumpkin Streusel Muffins are great for a quick breakfast in the morning or an afternoon snack. Delicious flavor of fall any time of the day!
Pumpkin Streusel Muffins
Ingredients for Pumpkin Streusel Muffins
For the muffins:
1 3/4 cup flour
1 3/4 cup flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups canned pumpkin puree
2 large eggs
1/4 cup milk
For the crumb topping:
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
6 Tbsp butter, melted
Icing (optional):
1 1/2 confectioner's sugar
1 Tbsp vanilla
2 Tbsp milk
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups canned pumpkin puree
2 large eggs
1/4 cup milk
For the crumb topping:
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
6 Tbsp butter, melted
Icing (optional):
1 1/2 confectioner's sugar
1 Tbsp vanilla
2 Tbsp milk
Directions for Pumpkin Streusel Muffins
1. In a large mixing bowl, combine the dry ingredients; flour, baking soda, cinnamon, ginger, nutmeg, allspice, ground cloves, and salt, and whisk together until mixed together well. Set aside.
2. In a medium bowl or a stand mixer, add the oil, sugar, brown sugar, pumpkin puree, eggs, and milk together and stir together until well combined.
3. Add the dry ingredients gradutally to the wet ingredients and mix together until well combined thouroughly.
4. Prepare muffin pan with cupcake liners and spoon the batter into the liners filling them about 3/4 full.
5. Next make the streusel crumb topping by adding the flour, sugar, brown sugar, and cinnamon together in a small mixing bowl and mix together. Add the melted butter and using a fork stir together until crumbs form.
6. Evenly spoon the crumbs on top of the batter and gently press crumbs into the patter so they bake into the muffins.
7. Bake at 425 degrees F for 5 minutes, then reduce oven heat to 350 degrees F and bake for and additional 15 minutes. Test to make sure a toothpick inserted in the center comes out clean.
8. Remove muffins from oven and allow to cool completely (approx. 10 minutes). In the meantime, make the icing for the muffin topping.
9. To make the icing, add the confectioners' sugar, vanilla, and milk together in a bowl and whisk together until well blended. Using a fork drizzle the icing over each of the muffins.
2. In a medium bowl or a stand mixer, add the oil, sugar, brown sugar, pumpkin puree, eggs, and milk together and stir together until well combined.
3. Add the dry ingredients gradutally to the wet ingredients and mix together until well combined thouroughly.
4. Prepare muffin pan with cupcake liners and spoon the batter into the liners filling them about 3/4 full.
5. Next make the streusel crumb topping by adding the flour, sugar, brown sugar, and cinnamon together in a small mixing bowl and mix together. Add the melted butter and using a fork stir together until crumbs form.
6. Evenly spoon the crumbs on top of the batter and gently press crumbs into the patter so they bake into the muffins.
7. Bake at 425 degrees F for 5 minutes, then reduce oven heat to 350 degrees F and bake for and additional 15 minutes. Test to make sure a toothpick inserted in the center comes out clean.
8. Remove muffins from oven and allow to cool completely (approx. 10 minutes). In the meantime, make the icing for the muffin topping.
9. To make the icing, add the confectioners' sugar, vanilla, and milk together in a bowl and whisk together until well blended. Using a fork drizzle the icing over each of the muffins.
This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
