These cozy + warm pumpkin streusel muffins are extra delicious, so tenderly moist, and kissed with those signature fall spices we all know and love!
I’ve said it before and I’ll gladly say it again…the fall is my absolute favorite season of them all. It feels like there is always a reason to be cooking or baking. Besides the fact that there are a few major holidays that land during this season, it’s just a real feel good time to have some fun in the kitchen. And also, a real good time to make some friends, hang with the people you love, or do something within/for your community.
Fall is definitely in full swing over here with those crisp cool temperatures and those beautiful autumn leaves everywhere. Siiiike. Um, in case you forgot, I live in Florida where it’s in the 90s pretty much 24/7 except for a few weeks a year, ha! But I’m living vicariously through everyone else that needs heavy jackets, scarves, and hot cocoa. Mhmm I’m not jealous at all, insert side-eye here. Even though it may not feel like fall where I am, I sure do embrace fall everything within my kitchen, don’t get it twisted!
I love muffins. Like, I really do. They’re super easy, so adaptable, and so flavorful, all in one cute little serving. Be sure to check out these muffins right here as well if you happen to love muffins as much as me. These pumpkin streusel muffins are no different and seriously one of my all time must eats in the fall, if not, during every other season too. I’m a huge fan of pumpkin flavor that’s not overly spiced or too bland. I try to shoot for a flavor profile that’s right in the middle when it comes to pumpkin.
I’m praising the pumpkin God’s on this one here, friends. These pumpkin streusel muffins are so damn good, they’re super moist, tender, and spiced just right. Kinda like the beginning stages of a new relationship where everything feels perfect and all warm and fuzzy! I’m so lame, hehe. And I rarely make muffins without some sort of streusel topping. I find that the streusel basically seals the deal with any muffin in my opinion. I’ve also added a maple-flavor icing option if you’re feeling extra fancy. While not entirely needed, the maple icing compliments these pumpkin streusel muffins beautifully.
As always, I hope you enjoy…and also, do your best to only eat one, ha!
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 1 (15oz) canned pumpkin purée (not pumpkin pie filling)
- ¼ cup milk
- ⅓ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- Streusel Topping
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 2 tbsp granulated sugar
- 1 tsp pumpkin pie spice
- ½ cup (1 stick) of butter, melted
- Maple Icing, Optional
- 1 cup powdered sugar
- 2 tbsp maple flavor (not maple extract)..this one is the one I use
- 2-3 tbsp milk
- Preheat the oven to 400°F and line a 12-cup muffin tin with paper cupcake liners and bake in batches.
- In a large bowl, combine the flour, sugars, baking soda, salt, spices, and whisk together. Set aside.
- In another bowl, combine the pumpkin purée, milk, oil, eggs, vanilla, and mix well.
- Add the pumpkin mixture into the flour mixture and stir until just combined. Be careful not to overmix.
- Using a spoon or an ice cream scoop, divide batter among cupcake liners. Fill about ⅔ of the way full.
- To make streusel topping; in a medium bowl, combine flour, sugars, and pumpkin pie spice- stir until combined. Add melted butter and stir using a fork until large crumbs form.
- Evenly divide crumb topping to tops of muffins and press gently on tops.
- Place muffins in the oven and immediately reduce oven to 350°F. Bake for 20 minutes or until a toothpick inserted in center comes out clean.
- To make maple icing; in a small bowl, combine powdered sugar, maple flavor, milk, and whisk until combined.
- Once muffins are done, immediately drizzle icing over tops and serve warm.