Description
These Pumpkin Streusel Muffins with Icing offer a perfect blend of moist pumpkin spice cake topped with a crunchy cinnamon streusel and a sweet vanilla icing drizzle. Ideal for fall or any time you crave a cozy treat, these muffins balance warm spices and rich flavors for a delightful homemade baked good.
Ingredients
Scale
Muffin
- 1 stick butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 3/4 cup granulated 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
Streusel
- 1/4 cup melted butter
- 2 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 3/4 tsp cinnamon
- 1 cup all-purpose flour
Icing
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp melted butter
- 1 1/2 Tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to ensure it is ready when your muffins are assembled.
- Mix Muffin Batter: In a large bowl, cream together the softened butter, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Add the canned pumpkin and mix well to combine all wet ingredients.
- Add Dry Ingredients: Gradually add the flour, spices (cinnamon, cloves, nutmeg, ginger), salt, baking soda, and baking powder to the pumpkin mixture. Stir until just combined to form the muffin batter.
- Prepare Muffin Pans: Using a spoon, scoop the batter evenly into a muffin pan lined with paper liners or lightly greased to prevent sticking.
- Make Streusel Topping: In a separate bowl, combine the melted butter, brown sugar, granulated sugar, cinnamon, and flour. Mix thoroughly until crumbly.
- Top Muffins: Sprinkle the streusel mixture generously over each muffin to create a crunchy topping.
- Bake: Place the muffin pans in the preheated oven and bake for about 30 minutes, or until a cake tester inserted into the center comes out clean.
- Make Icing: While the muffins are baking, whisk together powdered sugar, vanilla extract, melted butter, and milk in a small bowl until the icing is smooth and pourable.
- Cool and Ice: Allow the muffins to cool slightly after baking. Then drizzle the prepared icing over the warm muffins for a lovely finishing touch.
Notes
- Ensure the butter for the muffin batter is softened to room temperature for easy mixing.
- You can substitute canned pumpkin with fresh pumpkin puree if preferred.
- Use a cake tester or toothpick to check doneness to avoid overbaking.
- For a dairy-free version, substitute butter and milk in icing with plant-based alternatives.
- These muffins freeze well; store in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
