Description

Pumpkin Streusel Muffins are the ultimate fall treat—soft, spiced, and topped with a buttery cinnamon crumble. Made with real pumpkin puree and a hint of sour cream for tenderness, they’re perfect for cosy mornings, brunch spreads, or a sweet seasonal snack with your favourite warm drink.

Ingredients

Scale

Streusel Topping:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1/4 cup unsalted butter, melted

Muffin Batter:

1 1/2 cups all-purpose flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/4 cup sour cream
1 cup pure pumpkin puree

Glaze:

1/2 cup powdered sugar
1–2 tbsp cream or milk

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Instructions

Preheat oven to 375°F and line a 12-cup muffin tin with liners.
Make Streusel: Combine flour, both sugars, and cinnamon. Mix in melted butter until crumbly; set aside.
Dry Mix: Whisk flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
Wet Mix: In a large bowl, whisk oil, sugars, eggs, vanilla, sour cream, and pumpkin puree until smooth.
Gently fold dry ingredients into wet until just combined.
Divide batter among muffin cups, filling each about 3/4 full.
Top each muffin generously with streusel.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Cool 10 minutes in pan, then transfer to wire rack.
Glaze: Mix powdered sugar with cream or milk until smooth and drizzle over cooled muffins.

Notes

Don’t overmix to keep muffins tender.

Add mini chocolate chips for a sweeter twist.

Let muffins cool fully before glazing.

Store at room temp 2–3 days or refrigerate up to 5 days.

Freeze unglazed muffins for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baked
Cuisine: American