Pumpkin Streusel Muffins with Pumpkin Spice Glaze

Perfect fall time treat!\

Total: 25 min
Bake: 12 min
Servings: 24 cookies



1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract



1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons butter, melted


1 cup powdered sugar
4 tablespoon heavy whipping cream
1 teaspoon cinnamon
1 tablespoon pumpkin puree’


Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly if you need to). Set aside.

Pumpkin Spice Muffins: In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar.

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Fill muffin tins 3/4 full.

Top each muffin with about 2-3 tablespoons of streusel mixture and gently press down.

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Spice Icing: In a small bowl, beat together heavy whipping, powdered sugar, pumpkin puree’ and cinnamon until smooth. If needed, slowly add more cream until you reach a good drizzle consistency.

Drizzle the frosting onto the cooled muffins and serve immediately!

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