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Pumpkin Streusel Muffins

Pumpkin streusel muffins with a buttery brown sugar cinnamon crumb topping and a light cream cheese glaze. Moist pumpkin-spiced muffins bake up golden, then get a drizzle for a sweet, creamy finish.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup flour
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter Cut into small cubes and keep cold.
For muffins
  • 2 cup flour
  • 1.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin
  • 1 cup brown sugar
  • 0.75 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.333 cup sour cream
For glaze
  • 3 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line a 12-cup muffin tin with liners if using.
  2. Make the streusel mixture and refrigerate it until ready to use.
Mix and fill
  1. Whisk pumpkin, brown sugar, oil, eggs, vanilla, and sour cream until smooth.
  2. Fold in the dry ingredients (flour, baking soda, pumpkin pie spice, cinnamon, and salt) just until no dry streaks remain.
  3. Divide the batter into the muffin cups and top each generously with streusel.
Bake and finish
  1. Bake for 20–22 minutes, until the tops are set and a toothpick in the center comes out mostly clean.
  2. Cool the muffins for 5 minutes in the tin before moving toward the rack.
  3. Whisk together cream cheese, powdered sugar, milk, and vanilla, then drizzle over the warm muffins.

Notes

For the tightest crumb topping, keep the butter cold during streusel mixing and refrigerate it while you prepare the batter. Store muffins covered in the refrigerator for up to 4 days; warm briefly in the microwave if desired. Freeze up to 2 months (glaze after thawing for best texture). For a dairy-light option, use dairy-free cream cheese and milk in the glaze.