Pumpkin Muffins Streusel Topping Recipe
Streusel Muffins

Pumpkin Muffins Streusel Topping Recipe

  • December 26, 2021

With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.Of all the baking recipes I’ve shared on this site over the years, my mom’s pumpkin bread remains the most popular.Just like the loaves, these pumpkin muffins are tender, cake-like, and generously spiced with cinnamon, nutmeg, and cloves.The crunchy pecan streusel takes the muffins up a notch but it’s optional; if you’d like to omit the topping, simply increase the sugar in the recipe by 1/4 cup.Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup full.The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. .

Pumpkin Muffins with Streusel

Pumpkin Muffins with Streusel

Pumpkin Muffins with Streusel

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!When I drizzled the cream cheese on top of a warm streusel pumpkin muffin fresh out of the oven, I about died.In a small bowl, whisk together flour, sugar and cinnamon.Then you add melted butter and then stir with a fork until crumbly.The last key ingredient is to add a little oil to keep them extra moist.A lot of muffins use butter, but trust me on the oil choice instead for these.If you are anti vegetable oil, you can use unsweetened applesauce in it’s place, that’s totally ok.Plus, in case you are in a rush, these Pumpkin Streusel Muffins do not take long to make and are super easy to whip up.I am so excited for all of you to try these Pumpkin Streusel Muffins with Cream Cheese Icing!If you love this recipe, make sure and check out my Pumpkin Sour Cream Coffee Cake , that also has an amazing streusel on top, and the famous, big layered Pumpkin Dream Cake!1 tablespoon vanilla extract Cinnamon Streusel: 1 cup all-purpose flour.1/2 teaspoon vanilla extract Instructions Preheat oven to 375°F.Place paper baking cups into muffin pan.Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly if you need to).Beat in eggs, vegetable oil and vanilla extract.Top each muffin with about 2-3 tablespoons of streusel mixture and gently press down.Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.If needed, slowly add more milk until you reach a good drizzle consistency.Drizzle the frosting onto the warm muffins and serve immediately! .

BEST EVER Pumpkin Streusel Muffins {with video}

BEST EVER Pumpkin Streusel Muffins {with video}

BEST EVER Pumpkin Streusel Muffins {with video}

The streusel topping has the perfect ratio of butter, flour, and sugar.From start to finish, these Pumpkin Streusel Muffins can be on the table in 30 minutes.If you don’t have pumpkin pie spice on hand, you can use only cinnamon, or make your own.Spoon the batter into a muffin tin that has been lined with paper liners.Combine the melted, cooled butter with the rest of the streusel ingredients and stir with a fork or spoon.(This is a little extra, but when the muffins bake and increase in size, there will be spaces between the clumps of streusel.After the muffins finish baking, you can sprinkle on this extra topping to fill up any of the spaces.Another alternative is to pick up the streusel that falls off during baking and sprinkle that back on the muffins.Bake the muffins until a toothpick inserted into the center comes out clean or with a crumb or two sticking to it.These Pumpkin Streusel Muffins are great without the glaze, so it’s optional, but I find them so pretty with it.Store the muffins in an airtight container at room temperature for about a day and in the refrigerator for about a week.Keeping them in the freezer means you can have a fresh, warm muffin any time.5 from 19 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course Breakfast, Dessert, Snack Cuisine American Servings 12 Ingredients 1x 2x 3x For the Pumpkin Muffins: 2 large eggs lightly beaten.½ teaspoon ground cinnamon For the Streusel Topping: 1 cup (142g) all-purpose flour.6 Tablespoons (85g) butter melted and cooled For the vanilla glaze: ¾ cup (171g) powdered sugar.For the muffins: Whisk the eggs, sugars, pumpkin, milk, vanilla, and cooled, melted butter until well combined.For the Streusel: In a small bowl, whisk together flour, sugars, and pumpkin pie spice.Bake muffins on the middle rack until a toothpick inserted into the center comes out clean or with a crumb or two sticking to it, about 19-22 minutes.Subscribe to FOODTASIA’S NEWSLETTER to receive fresh recipes straight to your inbox. .

Pumpkin Muffins with Brown Sugar Streusel

Pumpkin Muffins with Brown Sugar Streusel

Pumpkin Muffins with Brown Sugar Streusel

These treats have the perfect amount of sweetness and pumpkin spice, and the streusel on top adds so much flavor and texture.Place the eggs, sugar and pumpkin puree in a bowl, then whisk until smooth.The streusel is a mix of brown sugar, butter, flour and pumpkin pie spice.If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger, cloves and nutmeg mixed in.Store the batter and streusel separately until you’re ready to combine everything to bake.Place a dollop of the cream cheese mixture into each muffin cup of pumpkin batter and swirl with a toothpick.Pumpkin Nut Muffins: Add 3/4 cup of chopped walnuts or pecans to the batter, proceed with the rest of the recipe as directed. .

Pumpkin Muffins with Cinnamon Streusel Topping Recipe

Pumpkin Muffins with Cinnamon Streusel Topping Recipe

Pumpkin Muffins with Cinnamon Streusel Topping Recipe

Rating: 5 stars I only made one adjustment to the recipe--instead of water, I used buttermilk.I put all the dry ingredients in and then mixed them with the whip to be sure the baking soda was well dispersed.In the morning I added the two eggs pumpkin and water while mixing with the batter attachment not the whip.Rating: 5 stars I am no top chef so I love recipes that turn out right if you at least follow directions.I LOVE cinnamon and tis the season for pumpkin (plus being pregnant) this 100% satisfied the craving!Rating: 5 stars Loved this recipe the spices & especially the smooth texture.Opted for a healthier version- used less butter & sugar used half whole wheat flour & topped with walnuts instead of streusel.My kids love when I add some mini chocolate chips or some sweetened cream cheese to the centre of the muffin.I replaced the pumpkin in this recipe with the apricot butter and used slightly less water.The streusel did not work out quite as planned but I think it was a rookie mistake using spreadable butter instead of regular!Rating: 5 stars Made these muffins this morning to take to a crew working at my church - needed to use some pumpkin that I had frozen this fall (a friend gave me a 40# baking pumpkin - and there is a TON of it in the freezer). .

Streusel Pumpkin Muffins Recipe: How to Make It

Streusel Pumpkin Muffins Recipe: How to Make It

Streusel Pumpkin Muffins Recipe: How to Make It

Or, for more fall flavor, consider this maple glaze recipe Store muffins at room temperature in an airtight container.You can also freeze these muffins in an airtight freezer bag for up to three months.Then, pick up our Test Kitchen’s favorite canned pumpkin brand when you’re ready to bake.To substitute for each cup of buttermilk, use 1 Tbsp. .

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

As much as I enjoy the comfort of warm meals, cute scarves and the holidays that autumn brings, what I most love is seeing the world slow down a bit and settle in for a new season.It’s as though the cold and drives us into hiding, where we burrow in with friends and family, reflect on where life has brought us since the last time we wore our winter coats, and share together in some of the favorite traditions of the season.So today I celebrated one of my favorite “firsts” of autumn — baking with pumpkin.For some reason, muffins felt like the perfect comfort food of the day.But then they seemed too perfect for sharing, so I took them around to our neighbors, and now our building is filled with the smell and flavors of pumpkin spice.vanilla extract Cinnamon Streusel Topping Ingredients: 2 Tbsp .milk Instructions To Make The Pumpkin Muffins: Preheat oven to 350 degrees.Prepare 16-18 baking cups with liners, or mist with cooking spray.In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt) until blended.In a different large bowl, whisk together all remaining ingredients (pumpkin, butter, eggs, vanilla) until well combined.Then bake for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.To Make The Cinnamon Streusel Topping: Use a fork or your fingers to mix together all of the ingredients until they are evenly combined and crumbly.To Make The Glaze: Whisk together the butter, powdered sugar and 1 tablespoon of milk until combined and smooth.Add additional tablespoon(s) of milk until the glaze is thin enough to drizzle.OR, you can even just dunk the tops of the muffins straight into the bowl of glaze. .

Easy Pumpkin Bread with Crumb Topping

Easy Pumpkin Bread with Crumb Topping

Easy Pumpkin Bread with Crumb Topping

I can’t go a fall season without making my mom’s pumpkin bread recipe!It’s a classic pumpkin bread recipe that’s been given a bit more crunch and sweetness with the crumb topping.When I was back in college, one of the coffee shops on campus sold pumpkin bread everyone raved about.Whatever the reason, I wasn’t all that much of a fan of my school’s pumpkin bread once I finally got around to trying it.This Pumpkin Bread with a Crumb Topping is one of those classic fall recipes that is perfect in its entirety.It’s made with easy ingredients, and it is a one bowl pumpkin bread recipe.It’s a perfectly moist pumpkin bread that is full of warm, rich spices and has a brown sugar streusel topping that complements the flavor of the bread.pumpkin pie spices (cinnamon, ginger, cloves, nutmeg, etc.).One thing to note is that the pumpkin bread will not be as sweet without the crumb topping.You can actually add another 1/2 cup of granulated sugar to the recipe, if you desire.Thus, if you want to omit the crumb topping but still want a bit more sweetness, you can add in another 1/2 cup granulated sugar to the batter and it will bake up just fine.I line the bottom of my loaf pans with parchment paper.Course: Dessert Cuisine: American Keyword: Easy Pumpkin Bread Servings : 2 loaves Author : Michelle Ingredients Pumpkin Bread 3 1/3 cups all purpose flour.1 tsp vanilla extract Crumb Topping 1/2 cup butter, cold and cubed.1 tsp ground cinnamon Instructions Preheat oven to 350 degrees and grease two 8x4 bread pans (I place parchment paper in the bottom and grease with baking spray).In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger together.Add in the eggs, 2 at a time, mixing after each addition (again, the mixture will be dry).Add in the pumpkin puree, water and vanilla extract, mixing until well combined.In a separate bowl, mix flour, brown sugar and cinnamon together.Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs. .

Pumpkin Streusel Muffins – Baked by Rachel

Pumpkin Streusel Muffins – Baked by Rachel

Pumpkin Streusel Muffins – Baked by Rachel

Moist spiced pumpkin muffins with a streusel topping and vanilla glaze.But I think my less emotional reaction to the movie was because I knew what was coming and got all of that emotional stuff out reading the book… because come on, major tear jerker.Perfectly moist spiced pumpkin muffins with a crisp streusel topping and vanilla glaze.It was hard keeping my kids away from these until they were ready to eat (aka glazed, photographed etc).Add these pumpkin streusel muffins to your Fall baking plans!Print Recipe Pumpkin Streusel Muffins Moist spiced pumpkin muffins with a streusel topping and vanilla glaze.2 C all purpose flour Glaze: 6 Tbsp powdered sugar.1 Tbsp milk Instructions Preheat oven to 350°F.In a medium bowl, combine streusel ingredients.When fully combined, transfer to a baking sheet to break up chunks into no larger than pea size.In a large bowl or stand mixer, cream together butter and sugars.Mix in egg, vanilla and pumpkin until smooth.Immediately divide between prepared liners using a large cookie scoop . .

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!I literally squealed when Damian Lewis, Claire Danes, and Homeland won their respective awards.The base of the muffins are incredibly fluffy and moist, almost like pumpkin bread, and that crumbly streusel combined with the thin drizzled glaze goes so well together.It’s one of my favorite breakfast muffins, especially when coupled with a nice, hot cup of coffee, and it definitely screams fall in my 90+ degree apartment!As always, we’ll pour the wet to dry ingredients, using a rubber spatula to make sure that we don’t overwork the batter.Go ahead and divide the batter up into the muffin tray and then sprinkle on some of that streusel topping we made earlier. .

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