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!

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Course: Breakfast

Cuisine: American

Keyword: baked goods

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 325kcal

Author: Jennifer Locklin

Equipment

Mixing Bowls
12-cup Muffin Pan
Tulip Muffin Liners optional
Whisk
Wire Cooling Rack
Large Baking Scoop optional for easy filling of muffin tin

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Ingredients

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
½ teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
3 ½ cups flour
⅔ cup water

Crumb Topping:

¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon cinnamon
6 Tablespoons salted butter melted

Vanilla Bean Icing Drizzle:

1 ½ cups confectioners’ sugar
1 Tablespoons pure vanilla bean paste
2 Tablespoons milk

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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

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.