How To Make Pumpkin Muffins with Brown Sugar Streusel
Bake up our moist and flavorful pumpkin muffins for your next bake sale! It’s topped with a brown sugar streusel and sweet glaze for a tastier treat.
Serves:
Ingredients
For Muffins:
- 2eggs
- 1cupgranulated sugar
- 1cuppumpkin puree
- ¾cupvegetable oil
- 1½cupsall purpose flour
- 1tspbaking soda
- ½tspbaking powder
- 1½tsppumpkin pie spice
- ½tspvanilla extract
- ¼tspsalt
- cooking spray
For Streusel:
- 1cupall purpose flour
- ½cupbrown sugar
- ¼tsppumpkin pie spice
- ½cupbutter,melted
For Glaze:
- 1cuppowdered sugar
- 1½tbspheavy cream,or milk
- ¼tspvanilla extract
Instructions
Muffins:
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Preheat the oven to 400 degrees F.
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Coat a 12-cup muffin tin with cooking spray, or use paper liners.
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Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
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Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
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Divide the batter evenly among the 12 muffin cups.
Streusel:
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Place the flour, brown sugar, butter and pumpkin pie spice in a medium sized bowl.
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Mix until thoroughly combined and coarse crumbs have formed.
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Sprinkle the streusel evenly over the muffins.
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Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
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Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
Glaze:
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Whisk together the powdered sugar, cream and vanilla extract.
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Drizzle the glaze over the cooled muffins.
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Serve, and enjoy!
Recipe Notes
Store the muffins in an airtight container for up to 5 days.
Nutrition
- Calories: 450.24kcal
- Fat: 24.60g
- Saturated Fat: 6.59g
- Trans Fat: 0.42g
- Monounsaturated Fat: 13.33g
- Polyunsaturated Fat: 3.30g
- Carbohydrates: 54.77g
- Fiber: 1.33g
- Sugar: 33.16g
- Protein: 3.96g
- Cholesterol: 49.56mg
- Sodium: 185.04mg
- Calcium: 37.86mg
- Potassium: 94.11mg
- Iron: 1.75mg
- Vitamin A: 242.74µg
- Vitamin C: 0.93mg
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