Easy pumpkin streusel muffins with icing are a great fall treat. The crunchy top and soft center are a great combination in this dessert.
Pretty much anything that includes the combination of pumpkin, streusel, muffin, and icing is going to be delicious. These muffins are amazing. My kids kept coming back for more, especially after I took them out of the oven.
The distinct smell of cinnamon, nutmeg, and cloves filled the house with the most comforting scent. It feels like fall, even down here in sunny Florida.
The tops of these muffins are so puffy and crumbly, and oh, so delicious.
How to make pumpkin muffins from scratch
- Make the streusel topping with butter, sugar, brown sugar, cinnamon, and flour. Set aside.
- Add the butter, vanilla, pumpkin, all-purpose flour, sugar, brown sugar, baking soda and powder, salt, cinnamon, cloves, nutmeg, and ginger to a large bowl. Mix together and add to a muffin tin.
- In a separate bowl add the melted butter, brown sugar, sugar, cinnamon, and flour to a bowl. Mix and sprinkle on top of the muffins.
- Bake for 25-30 minutes.
Recipe and printable instructions listed below.
I started out by making the crumbly top first. Add the melted butter, flour, brown and white sugar, and cinnamon to a bowl. Mix it together and set it aside.
My Kitchenaid worked perfectly for making the streusel crumbles. If you have a few big clumps, you can easily break them up with your fingers.
To make the muffins, you need to start out with the wet ingredients. Add the butter, eggs, vanilla, and pumpkin to a bowl and mix together. Next, add the dry ingredients, including the flour, brown and white sugar, baking powder and soda, salt, cinnamon, cloves, nutmeg, and ginger.
Mix everything together. Once the mix starts to come together, you will love the smell.
The batter is pretty thick, and that makes it easy to scoop it into the muffin cups. Fill the cups about 3/4 of the way full. Sprinkle a little bit of the streusel on top of each of the muffins.
I used muffin cups for this recipe, but you don’t have to. Just be sure to grease your muffin pan well enough so they slide right out after baking.
I have a stoneware pan that I like. It only bakes six muffins at a time, but I personally think it bakes the food more evenly.
I find that you usually have to cook things a little longer than required in a stoneware pan. I baked the muffins for almost 30 minutes. But, they turned out perfectly.
While the muffins are cooling, you can make the icing.
Add 1 cup of powdered sugar to a bowl or measuring cup. Add the vanilla, melted butter, and milk. Stir everything together until you reach the desired consistency. Drizzle the icing over the top of the muffins and you’re done!
I use this icing on a lot of different breads, muffins, or cakes. It’s the perfect icing because you can easily adjust the thickness of it without affecting the flavor.
- 1 stick butter (softened)
- 2 eggs
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 cup melted butter
- 2 Tbsp. brown sugar
- 2 Tbsp. sugar
- 3/4 tsp. cinnamon
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 1 tsp. melted butter
- 1-1/2 Tbsp. milk
Preheat oven to 350-degrees.
- Mix the butter, eggs, sugar, brown sugar, and vanilla in a large bowl.
- Add the canned pumpkin, flour, spices, salt, baking soda, and baking powder.
- Scoop, with a spoon, into muffin pans.
- Add the melted butter, brown and white sugar, cinnamon, and flour to a bowl. Mix together and crumble on top of the muffins.
- Bake the muffins for 30 minutes or until the cake tester comes out clean.
- Add the powdered sugar, vanilla, melted butter, and milk to a small bowl.
- Pour over the muffins.
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