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Pumpkin Streusel Muffin with a bite out of it.

Small-batch Pumpkin Streusel Muffins

These perfectly soft and moist pumpkin streusel muffins are topped with crumbly, crunchy brown sugar streusel and a quick two-ingredient glaze.
Course Breakfast, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 8 muffins
Calories 271kcal
Author Tracy



  • 1/4 cup + 2 tablespoons (45g) all-purpose flour
  • 1/4 cup + 1 tablespoon (63g) brown sugar
  • 3 tablespoons (42g) salted butter softened to cool room temperature*


  • 1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice or 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and a generous pinch of ground cloves or allspice
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup (183g) pumpkin puree


  • 1/2 cup (60g) powdered sugar
  • 1 1/2 teaspoons milk any percentage, plus more as needed



  • Preheat your oven to 425°F and line a muffin pan with 8 liners.
  • In a medium bowl, combine flour, brown sugar, and cool room temperature butter.
  • Use a fork or your fingers to mix the ingredients until they clump and no dry flour or sugar is left at the bottom of the bowl.
  • Place the streusel in the freezer while you make the rest of your muffins.


  • In a small bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  • In a large bowl, combine granulated and brown sugars, egg, vegetable oil, and pumpkin puree. Whisk until smooth.
  • Switch to a wooden spoon, and add the flour mixture to the wet ingredients. Stir until just combined.
  • Divide the batter between the prepared cupcake cups, filling about 3/4 of the way full.
  • Drop streusel over the batter, dividing it equally between the muffins. If the streusel pieces are too large, gently break them up. If they're too small, smash them together to form larger crumbs.
  • Bake muffins in the center of the oven for 8 minutes before dropping the temperature to 350°F. Bake for an additional 8 to 12 minutes, until a toothpick inserted into the center of the muffins comes out clean or with just a few crumbs.
  • Cool muffins in the tin for 10 minutes and then transfer to a cooling rack.


  • Muffins can be glazed warm, but for thick, defined lines of icing, wait until they are almost completely cooled. In a small bowl, stir together powdered sugar and milk. If needed, add milk by the 1/4 teaspoon, adding just enough to get a drizzling consistency.
  • Drizzle glaze over muffins (you may have some leftover), and allow 15 minutes for the icing to set.
  • Serve and enjoy!


*If using unsalted butter, add a generous pinch of salt to the streusel. 
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
Store muffins in an airtight container at room temperature for 3 to 4 days. If making in advance, wait until the day of to add glaze to the muffins if possible.


Calories: 271kcal