Pumpkin Streusel Muffins with Icing Recipe

If you’re looking for a fall treat that hits all the right notes—moist, spiced, and just sweet enough—you’ve got to try this Pumpkin Streusel Muffins with Icing Recipe. I absolutely love how these muffins come out fluffy and rich with pumpkin flavor, topped with a crunchy streusel and a drizzle of sweet icing that makes each bite feel extra special. Whether you’re baking for a cozy weekend breakfast or a crowd-pleasing snack, this recipe never lets me down, and I’m excited to share it with you!

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Ingredients You’ll Need

Every ingredient here works together to create the perfect texture and flavor. When picking your pumpkin, make sure it’s pure canned pumpkin and not pumpkin pie filling for the best results. Also, I like to use fresh spices when I can—they really brighten things up!

• Butter: Softened for easy mixing and added richness in both the muffin batter and streusel topping.
• Eggs: They help bind everything and give a nice lift to the muffins.
• Vanilla Extract: Adds depth and enhances the spices without overpowering pumpkin’s natural flavor.
• Canned Pumpkin: Use 100% pure pumpkin for that authentic pumpkin taste and moist texture.
• All-Purpose Flour: The base for your muffins and the streusel, balancing structure and tenderness.
• Granulated Sugar: Provides the essential sweetness and helps with browning.
• Brown Sugar: Adds moisture and that wonderful caramel note.
• Baking Soda & Baking Powder: These leaveners make sure your muffins rise just right.
• Salt: Balances the sweetness and enhances the flavors.
• Spices (Cinnamon, Cloves, Nutmeg, Ginger): The classic pumpkin spice blend that gives these muffins their signature autumn taste.
• Powdered Sugar (for Icing): Gives that smooth, sweet finish.
• Milk: Helps thin out the icing to a perfect drizzle consistency.

Variations

I love that this Pumpkin Streusel Muffins with Icing Recipe is so versatile — you can tweak it to suit your taste or dietary needs without losing its magic. Here are a few variations you might enjoy trying out.

• Gluten-Free Option: Use a gluten-free flour blend and omit the streusel topping or swap with gluten-free oats for crunch. I’ve done this, and it still results in a great texture.
• Nutty Twist: Add chopped walnuts or pecans into the streusel for added crunch and flavor—I love this for an extra autumn vibe.
• Less Sweet: If you prefer your muffins less sugary, reduce granulated sugar in the batter slightly and minimize the icing drizzle.
• Spice Up: Feel free to increase cinnamon or add a dash of cardamom for a more intense spice profile. This is something I do when I want to impress guests!

How to Make Pumpkin Streusel Muffins with Icing Recipe

Step 1: Mix the Muffin Batter

Start by preheating your oven to 350°F and preparing your muffin pan with liners or a light grease. In a large bowl, beat together the softened butter, eggs, granulated sugar, brown sugar, and vanilla until everything’s smooth and creamy. Then, stir in the canned pumpkin. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices before folding that dry mix gently into the wet ingredients. Don’t overmix here—just combine until no dry streaks remain for tender muffins.

Step 2: Prepare and Add the Streusel Topping

While your batter rests, combine melted butter, brown sugar, granulated sugar, cinnamon, and flour in another small bowl. Mix it until the texture is crumbly—and resist the urge to make it into a dough. When you spoon the batter into your muffin tins, sprinkle this streusel all over the tops. I discovered this trick of making the streusel crumbly rather than dough-like, and it bakes to a perfect, crisp topping every time.

Step 3: Bake and Test for Doneness

Bake your muffins for about 30 minutes or until a toothpick inserted in the center comes out clean. I usually start checking around 28 minutes because overbaking dries them out. When you see golden brown tops and that clean toothpick, you know you’re good to go!

Step 4: Whip Up the Icing and Drizzle

While the muffins cool just a bit, whisk together powdered sugar, vanilla, melted butter, and milk until smooth. The icing should be thick but pourable—if it’s too runny, add a bit more powdered sugar; too thick, a splash more milk. Drizzle the icing over warm muffins using a spoon or a small piping bag to get an even coating. It’s such a nice finishing touch that my family always asks for!

How to Serve Pumpkin Streusel Muffins with Icing Recipe

Garnishes

I often sprinkle a little extra cinnamon or a tiny pinch of sea salt on top of the icing once it’s set for a subtle flavor boost. Freshly chopped pecans or a light dusting of powdered sugar also look lovely and add texture.

Side Dishes

These muffins are fantastic on their own but pair wonderfully with a steaming cup of coffee or chai tea. If you want to make a full breakfast spread, add scrambled eggs or a simple yogurt parfait with granola and fresh fruit.

Creative Ways to Present

For a festive brunch or holiday table, arrange these pumpkin streusel muffins on a rustic wooden board surrounded by mini pumpkins and cinnamon sticks. Wrapping each muffin in a little parchment paper and tying it with twine makes for a charming gift, too—perfect for neighbors or coworkers!

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to three days. To keep the icing fresh, I usually add it just before serving if I know we won’t eat them all immediately.

Freezing

These muffins freeze beautifully—just cool them completely, then wrap individually in plastic wrap and place them in a freezer bag. When I’m ready, I thaw them overnight in the fridge or for a couple hours on the counter.

Reheating

To warm up, I pop them in the microwave for about 20 seconds or briefly in a 300°F oven wrapped in foil to keep them moist. You can drizzle a little fresh icing or honey on top after reheating to revive that sweet finish.

FAQs

Final Thoughts

This Pumpkin Streusel Muffins with Icing Recipe holds a special place in my kitchen because it blends comfort and a little indulgence perfectly. I remember baking these with my kids on a chilly fall afternoon and savoring the warm, spicy aroma that filled the house. I’m confident you’ll enjoy making them just as much as eating them, and they’re sure to become a favorite in your rotation, too. Give it a try, and don’t be surprised if these become your go-to fall recipe!

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