Pumpkin Streusel Muffins

No ratings yet

Piled high with buttery pecan streusel and lots of vanilla glaze, these pumpkin streusel muffins are perfectly soft and fluffy and will quickly become a favorite fall muffin!

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 344kcal

Ingredients

Muffin Batter

1 (15 oz) can pumpkin puree
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup Greek yogurt
2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt

Pecan Streusel

3/4 cup all-purpose flour (spooned and leveled)
1/4 cup light brown sugar
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons unsalted melted butter

Vanilla Glaze

1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons 2% or skim milk

Instructions

Muffin Batter

Preheat oven to 425F. Line a 12-cup muffin tin with liners and set aside.
In a large, bowl, whisk pumpkin, sugars, eggs, oil, yogurt, and vanilla until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold flour mixture into liquid until batter is just combined.
Fill muffin cups to brim with batter. Set aside for a moment.

Pecan Streusel

In a medium bowl, combine all streusel ingredients until crumbly. Sprinkle streusel evenly over muffins, pressing gently to adhere crumbs to batter.
Bake muffins at 425F 5 minutes, then reduce heat to 350F and continue baking an additional 20-25 minutes until a toothpick inserted in center comes out clean. Cool muffins completely in pan on a wire cooling rack.

Vanilla Glaze

In a small bowl, whisk powdered sugar, vanilla, and just enough milk to achieve drizzling consistency.
Drizzle glaze evenly over cooled muffins. Allow to set 10 minutes then serve muffins. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 3 days. Muffins may also be frozen up to 2 months.

Nutrition