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Pumpkin Streusel Muffins

Pumpkin streusel muffins with a buttery brown sugar topping and a simple cream cheese glaze. Soft, spiced pumpkin muffins are baked until domed, then finished with a drizzle for a classic fall bakery feel.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup flour
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter
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
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375F and line a 12-cup muffin tin.
  2. Make streusel and refrigerate.
  3. Whisk pumpkin, brown sugar, oil, eggs, vanilla, and sour cream until smooth.
  4. Fold in the dry ingredients (flour, baking soda, pumpkin pie spice, cinnamon, salt) just until combined.
  5. Divide batter into the muffin cups and top each generously with streusel.
  6. Bake for 20-22 minutes, until the tops spring back when lightly pressed and a toothpick comes out mostly clean.
  7. Cool muffins for 5 minutes in the pan before transferring.
  8. Drizzle with cream cheese glaze.

Notes

For the streusel, keep the butter cold so it stays crumbly—refrigerate while you mix the batter. Store muffins in an airtight container in the fridge for up to 4 days; freeze up to 2 months (glaze after thawing for best texture). For a lighter option, swap oil with an equal amount of unsweetened applesauce, keeping the bake time the same and expecting a slightly less tender crumb.