Pumpkin Muffins with Streusel Topping
Servings: 16
Calories: 265kcal
If you love pumpkin spice, you'll absolutely fall in love with these EASY Pumpkin Muffins with a crunchy streusel topping!
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Ingredients
Muffins
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup milk
- 2 large eggs
- 1½ teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1½ cup pumpkin puree
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter , melted
Icing:
- 2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon ground cinnamon
Instructions
Pumpkin Muffins:
- Preheat the oven to 425°F. Line a standard 16 muffin tins with liners.
- Sift or whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
- Whisk in the vegetable oil, milk, eggs, rum extract and vanilla extract until no dry spots remain.
- Add the white sugar, brown sugar and pumpkin puree until mixture is blended, but do not overmix.
- Pour the batter into each muffin well ¾ of the way full.
- Top with streusel topping.
Streusel Topping:
- In a mixing bowl, combine the flour, sugars, pumpkin pie spice, cinnamon and melted butter until a crumbly mixture has formed.
- Top each muffin with approximately 1 1/2 tablespoons of streusel, gently pressing into the tops to adhere.
- Bake for 5 minutes, then without opening the oven, reduce the heat to 350°F and bake for an additional 16-17 minutes or until they pass the toothpick test.
- Remove from the oven and allow to cool for 3-5 minutes.
Icing:
- Whisk together the sugar, cinnamon, and milk in a bowl until smooth.
- Pour the icing into a piping bag or plastic bag and cut a tiny hole at the end of the bag. Drizzle over each muffin.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
Video
Notes
Store in an airtight container at room temperature for up to 4 days.
Be sure to use pumpkin puree and not pumpkin pie filling.
Be sure to use pumpkin puree and not pumpkin pie filling.
Nutrition
Calories: 265kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 189mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3743IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
