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Pumpkin Streusel Muffins

Servings: 12
Author: Courtney Lopez

Ingredients

  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/3 cup sugar
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup pumpkin canned
  • 1 teaspoon vanilla extract
  • 2 large eggs

Streusel Topping

  • 1/2 cup sugar
  • 1/4 cup butter cold, cubed
  • 1/3 cup rolled oats
  • 1 1/2 teaspoons cinnmamon
  • 1/3 cup all purpose flour

Glaze

  • 2 cups powdered sugar
  • 2 tablespoons butter softened
  • 1 teaspoon butter
  • 3-4 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees F.
  • Line muffin tins with cupcake liners.
  • Sift together the flour, baking soda, salt, nutmeg, and cinnamon.
  • In a stand mixer combine the sugar, oil, water, pumpkin, vanilla extract, and eggs until thoroughly combined
  • Slowly add the flour mixture. Mix until combined.
  • Mix the brown sugar and cinnamon.
  • For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
  • Fill muffin cups 1/4 way full then sprinkle with brown sugar mixture. Then cover with 1/4 more filling so that muffins are 2/3 way full. 
  • Top muffins with streusel topping
  • Bake muffins for 20 minutes or until a toothpick inserted comes out with minimal crumbs. 
  • Cool muffins on wire rack.
  • While muffins are cooling combine the glaze ingredients. Drizzle over muffins once cooled.