Pumpkin Streusel Muffins

Pumpkin bread in muffin form with an oh-so-crumbly streusel topped with a drizzled vanilla glaze!

Fall is officially here! I mean it was 91 degrees outside today but technically, fall is here so that means pumpkin season is here too. I’ve been itching and itching to make something with pumpkin in it but I just never got around to it until now, thanks to this week’s installment of #MuffinMonday. I’m sure that if a pumpkin muffin recipe was not assigned, I’d probably not bring out the pumpkin stuff for another month! I know, I’m a bad food blogger.

On another note, did you guys watch the Emmy’s? I literally squealed when Damian Lewis, Claire Danes, and Homeland won their respective awards. It’s my absolute favorite show and I cannot be more thrilled that the second season is starting in a week! And did you guys know that Damian Lewis is British?! I would have never thought.

Anyway, I digress. I think I got a little too excited about all that.

Back to these muffins. The base of the muffins are incredibly fluffy and moist, almost like pumpkin bread, and that crumbly streusel combined with the thin drizzled glaze goes so well together. It’s one of my favorite breakfast muffins, especially when coupled with a nice, hot cup of coffee, and it definitely screams fall in my 90+ degree apartment!

So here’s how you make this:

Let’s first start with the streusel topping by combining some flour, sugar and cinnamon. You can then add the cold butter and work it into the ingredients until it gets nice and crumbly.

Now let’s combine the dry ingredients of the muffin batter – flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

Next, we’ll bring out the pumpkin puree. I always like to use Libby’s, or the organic ones from Trader Joe’s.

We’ll take that pumpkin puree and combine it with some butter, eggs and vanilla.

As always, we’ll pour the wet to dry ingredients, using a rubber spatula to make sure that we don’t overwork the batter.

Go ahead and divide the batter up into the muffin tray and then sprinkle on some of that streusel topping we made earlier. Once you’re ready, pop these babies into a 350 degree F oven for about 16-18 minutes.

While the muffins are baking and the house is smelling amazing, let’s make the glaze. We’ll have to combine some confectioners’ sugar, butter and milk. You can always add more milk if the glaze is too thick or confectioners’ sugar if the glaze is too thin. This right here is the consistency that I like.

Once the muffins have cooled for about 5-10 minutes, drizzle on that glaze. I used a Ziploc bag with a cut-off tip. When ready, dive in with a hot cup of coffee!