Pumpkin Streusel Muffins with Vanilla Bean Glaze
If you're a fan of pumpkin spice and craving that cozy fall flavor, this Pumpkin Streusel Muffin recipe is for you! These moist, tender muffins, packed with real pumpkin and topped with a buttery, crumbly streusel, are the perfect way to welcome pumpkin spice season. Whether you're enjoying them with a cup of coffee or serving them at a potluck, these muffins are bound to disappear in no time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Units
Scale
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 2 15- oz cans pumpkin puree (not pie filling)
- 2 teaspoons vanilla bean paste
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 3 1/2 cups flour
- 2/3 cup water
Crumb Topping:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon cinnamon
- 6 Tablespoons salted butter (melted)
Vanilla Bean Icing Drizzle:
- 1 1/2 cups confectioners’ sugar
- 1 Tablespoons pure vanilla bean paste
- 2 Tablespoons milk
Instructions
- Preheat oven to 350°.
- Mix sugar, oil and eggs.
- Add pumpkin and vanilla bean paste and stir well.
- Add flour and remaining ingredients; stir only until combined. (If over mixed bread will become tough and rubbery.)
- Spoon the batter into the prepared muffin cups, filling each one nearly to the brim.
- To make the crumb topping, mix together the flour, granulated sugar, brown sugar, and pumpkin pie spice in a small bowl.
- Add the melted butter and use a fork to mix until crumbly—be careful not to over mix —mix just until combined.
- Sprinkle the crumb topping evenly over the batter in the muffin cups, pressing it down lightly.
- Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes while you prepare the icing.
- For the icing, simply whisk all the ingredients together until you achieve a smooth consistency. Drizzle the icing over the muffins while they’re still warm. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- If you want to freeze the muffins for later, they can be stored with or without the icing for up to 3 months. To serve, thaw them in the refrigerator overnight, then bring them to room temperature or warm them in the microwave. Add the icing after thawing, if needed.
- For mini muffins, adjust the baking time to 11-13 minutes at 350°F (177°C).
Nutrition
- Calories: 325
- Sugar: 31
- Sodium: 321
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 57
- Fiber: 1
- Protein: 4
- Cholesterol: 35