The Best Pumpkin Streusel Muffins
Streusel Muffins

The Best Pumpkin Streusel Muffins

  • October 15, 2021

Pumpkin Streusel Muffins – a light, tender pumpkin muffin topped with the most amazing buttery, brown sugar, pumpkin spice streusel and an easy vanilla glaze.Soft, tender pumpkin muffins with cozy, warm pumpkin spice and topped with a pumpkin spiced, crumb topping – these Pumpkin Streusel Muffins make the perfect breakfast or snack.Super light and tender Pumpkin Streusel Muffins.It makes the perfect little crumbs to top your muffins.Pumpkin Crumb Muffins are quick and easy to make.How to make Pumpkin Muffins.If you don’t have pumpkin pie spice on hand, you can use only cinnamon, or make your own.How to make the streusel topping.Sprinkle the streusel topping on top of the muffin batter.How to Store Pumpkin Streusel Muffins.Keeping them in the freezer means you can have a fresh, warm muffin any time.Pumpkin Streusel Muffins Pumpkin Streusel Muffins – a light, tender pumpkin muffin topped with the most amazing buttery, brown sugar, pumpkin spice streusel and an easy vanilla glaze.½ cup (113g) unsalted butter, melted and cooled.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.In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.Gently stir the dry ingredients into the wet ingredients until just combined, taking care to not overmix the batter.Keyword breakfast, crumb cake muffins, dessert, easy, muffins, pumpkin, pumpkin muffins, quick, snack, streusel Tried this recipe? .

Pumpkin Muffins with Pecan Streusel

Pumpkin Muffins with Pecan Streusel

Pumpkin Muffins with Pecan Streusel

With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.If you live in an area where canned pumpkin is not available (or you’d just prefer to use fresh), making your own pumpkin purée is actually quite easy.How to make Pumpkin Muffins.Move on to the muffins: In a medium bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.Add the pumpkin.Add the flour mixture.Did you make this recipe? .

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! .

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

Celebrate with these perfectly soft pumpkin muffins topped with a buttery streusel.Whip up these easy pumpkin streusel muffins for the perfect sweet fall treat!They’re super soft, loaded with pumpkin flavor and topped with a seriously addicting brown sugar streusel.Now I know this may look like a lot of ingredients, but the good news is you can whip these pumpkin muffins up in a single bowl.The only ingredient listed on the back should be “pumpkin” with no added sugars, spices or flavors!The only ingredient listed on the back should be “pumpkin” with no added sugars, spices or flavors!You’ll need both brown and white sugar for the pumpkin muffins themselves as well as for the streusel topping.All purpose flour will give your pumpkin muffins the perfect amount of structure and also help to bind together the streusel topping.Vegetable oil will keep your pumpkin muffins uber moist with a silky crumb.Milk will thin out the batter a little to keep these fall muffins light and fluffy!Spices: You’ll need ground cinnamon, ginger, nutmeg and cloves to make these pumpkin streusel muffins.You’ll need ground cinnamon, ginger, nutmeg and cloves to make these pumpkin streusel muffins.These super soft pumpkin muffins are one of our favorite easy recipes for bakers of all levels!Use good pumpkin puree: With a simple recipes your ingredients really shine through.You’ll need the perfect mix of cozy spices to make the best pumpkin streusel muffins.You’ll need the perfect mix of cozy spices to make the best pumpkin streusel muffins. .

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. .

Pumpkin Streusel Muffins – Baked by Rachel

Pumpkin Streusel Muffins – Baked by Rachel

Pumpkin Streusel Muffins – Baked by Rachel

Pumpkin Streusel Muffins.Moist spiced pumpkin muffins with a streusel topping and vanilla glaze.Some really good muffins.Have you read any good books lately?That seems to happen a lot, unless it’s a really good book, then I fly through it.Muffins!Perfectly moist spiced pumpkin muffins with a crisp streusel topping and vanilla glaze.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.1 tsp baking soda.1/2 tsp baking powder.2 C all purpose flour Glaze: 6 Tbsp powdered sugar.In a large bowl or stand mixer, cream together butter and sugars. .

Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze

Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze

Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze

The pecan streusel and brown butter glaze send these muffins over the top!I am bringing you a muffin recipe that is out of control good.The muffins have a pecan streusel topping and a brown butter glaze that will send you to the moon and back!He sang “The Muffin Man” in his best Eddie Vedder voice, which I have to say was spot on!Well, Caleb heard us listening to the video and now sings “The Muffin Man” song all of the time.I love the sweet and crunchy pecan streusel topping and the brown butter glaze is so good you will want to eat it by the spoonful.And these are technically muffins so you can eat them for breakfast, but they really are sweet enough to be dessert. .

The Best Pumpkin Streusel Muffins

The Best Pumpkin Streusel Muffins

The Best Pumpkin Streusel Muffins

The molasses is what lends those beautiful bronze shades, delicious flavor and gives it some extra moisture.Using the latter will draw out even more intense caramel and molasses notes that I love so much.I have a deeepppp love and appreciation for what brown sugar does to sweet treats.In this recipe we used golden brown sugar in the streusel and the muffin base for mega flavor and because it pairs so beautifully with pumpkin and fall spices.Granulated sugar doesn’t just sweeten your baked goods, it also tenderizes them.If you use less granulated sugar than a recipe specifies, more than likely you will end up with a treat that isn’t as soft and, well, tender.These two qualities make it ideal for when you want a sugar that will melt into whatever you’re mixing it with (such as glazes, American buttercream, meringues).Confectioners’ sugar is also great to dust over the top of your desserts as it can give something a polished, finished look (hellooooo holiday season!).The sifted confectioners’ sugar is mixed with just a touch of cream and bourbon to deliver a substantial glaze that will sit on top of the muffin and not just fall off the sides.If you just want a simple pumpkin muffin and you want it fast, just omit the streusel and the glaze.If you just want a simple pumpkin muffin and you want it fast, just omit the streusel and the glaze.With this recipe, we do a couple of extra muffin baking steps that you may not be used to.This also allows us to fill the empty muffin wells with water which will also help your batter rise.These steps are mostly aesthetics and if you’re in a rush, feeling no-nonsense (respect), simply omit them and you will still have a perfectly delicious muffin.You can make this muffin batter, stash it in the fridge overnight and bake off in the morning.The color of pumpkin will oxidize and dull a bit when exposed to air.You can make this muffin batter, stash it in the fridge overnight and bake off in the morning.The color of pumpkin will oxidize and dull a bit when exposed to air.Set your muffin tin, uncovered, in the freezer for several hours until frozen.I used to wrap them individually, and tightly, in plastic wrap to keep freezer burn at bay, but in a attempt to live a more plastic-free life, I hate to recommend and I don’t have another option at the moment.I have been working with C&H® Sugar throughout this past year creating fun recipes with them.The cupcake base is super soft and this chocolate chip cookie dough frosting…don’t even get me started.This is a dream dessert for me: just the most decadent fudge brownies drizzled in homemade dulce de leche (this takes time but is a cinch to make).The ice cream base is made without sweetened condensed milk, so it’s just cream, eggs, C&H® Baker’s Sugar, vanilla and sea salt (plus the graham crackers, marshmallows and chocolate for the s’mores vibes).A classic made with 12 basic ingredients, nothing complicated and heaps of flavor — they will become your new favorites!Servings: 16 Muffins Author: Rebecca Firth Ingredients For the Streusel 1/2 cup + 2 tablespoons (85 g) all-purpose flour.4 tablespoons (57 g or 1/4 cup) unsalted butter room temperature and cut into 4 pieces For the Muffins 12 tablespoons (170 g or 6 ounces or 3/4 cup) unsalted butter room temperature.½ teaspoon (2 g) real vanilla extract Instructions For the Streusel In a medium bowl, whisk together the flour, C&H® Golden Brown Sugar, cinnamon, nutmeg and sea salt.Using a pastry blender or your fingers, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps.For the Muffins Place the 12 tablespoons butter, C&H® Golden Brown Sugar, C&H® Granulated Sugar, cinnamon, nutmeg, ginger and cloves in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4-5 minutes.With the mixer on low add the eggs, one at a time, mixing each completely before adding in the next.Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended.Add to the pumpkin mixture in two batches, alternating with the milk, mixing on low and stopping when just combined.Fill the empty muffin wells with hot water about ½ full.Be careful transferring the tray to the oven, you don’t want to splash water into the muffins.This post + The BEST Pumpkin Muffin recipe was created in collaboration with C&H® Sugar !! .

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 mean it was 91 degrees outside today but technically, fall is here so that means pumpkin season is here too.And did you guys know that Damian Lewis is British?!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!Let’s first start with the streusel topping by combining some flour, sugar and cinnamon.We’ll take that pumpkin puree and combine it with some butter, eggs and vanilla. .

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