Cinnamon Streusel Pumpkin Muffins are the best ever fall Muffins recipe. This delicious and quick Breakfast Muffin is made with Fresh Pumpkin Puree. There is a buttery Cinnamon Crumb on top which is topped with some delicious Cream Cheese icing!
These Pumpkin Muffins take just 15 minutes in the oven to get baked. You can make these Muffins for a perfect holiday breakfast in just 30-40 minutes.
Hey everyone! Another fine Fall day and I,m back for you with another delicious Fall dessert recipe. The Pumpkin Party in my house is in full swing and today I thought of baking these all-time favorite- Pumpkin Crumb Cake Muffins.
Buttery streusel with Cinnamon and Pumpkin Spice over Moist and fluffy Pumpkin Muffins and a sweet Cream Cheese icing on top make these the best Fall Muffins. It's almost like my Pumpkin Cream Cheese Swirl Muffins, however, the crumb makes this so much better.
I like to make these Pumpkin Coffee Cake Muffins for breakfast. Especially during the holidays, I make these and serve with some milk, juice, and coffee, along with some fresh fruits. Always makes for a healthy and delicious breakfast, which gets everyone excited at home.
Ingredients Used to make this Cinnamon Streusel Pumpkin Muffins
- 11/2 CUP All-Purpose Flour
- 1/2 teaspoon Baking Powder & 1/2 teaspoon Baking Soda - Both of these act as a leavening agent.
- 1 tablespoon Pumpkin Pie Spice - These fall muffins will not be complete without this spice mix. It's just the best.
- 1 cup Pumpkin Puree - I have used fresh Pumpkin Puree, you can use canned Puree as well.
- 1/4 cup Vegetable Oil - Vegetable oil results in moist muffins. You can replace it with Apple sauce.
- 1/2 cup Brown Sugar - Brown Sugar gives a deep sweet flavor to these Muffins and makes these moist.
- 1/2 teaspoon Sour Cream - Sour Cream is very important as it makes these muffins soft.
- 1/2 teaspoon Cider Vinegar - I have used cider vinegar as a replacement for eggs. It's the acid that helps the muffin to rise.
- 1/2 teaspoon Vanilla Extract - No holiday dessert is complete without Vanilla. I have also used this for my cream cheese icing.
- For The crumb - 1/2 cup AP Flour, 1/2 Cup Brown Sugar, and 1 stick Cold Butter (cut into cubes)
- 1/2 brick Cream Cheese - I have used cream cheese to do the icing.
- 1/4 cup Confectioner's Sugar - I have used Confectioner's sugar for the icing.
Let's talk about the Taste
These Pumpkin Muffins with Cinnamon Streusel, have a deep cinnamon and fall spices flavors in every bite. These are moist, soft, and fluffy. Also, the Cream Cheese icing on top makes this extra delicious and sweet.
Why you will love these Pumpkin Muffins
- These are easy to make.
- These are made of Panty staple ingredients.
- These are moist, soft, and fluffy.
- The buttery streusel on top is just so tasty.
- The Cream Cheese icing is sweet and creamy and makes these muffins taste delicious.
Making these Cinnamon Streusel Pumpkins Muffins
This Pumpkin Muffin takes only about 5 minutes to prepare. This involves just 6 steps.
The first step is to mix the dry ingredients - Flour, Baking Soda, and Baking Powder.
The second step is to add in all the wet ingredients and mix well until combined - Pumpkin Puree, Brown Sugar, Vegetable oil, Vanilla Extract, Cider Vinegar, and Sour Cream.
The third step is to fill these in a cupcake liner lined muffin tin. Fill up until 3/4th of the Cups. Keep some space for the Crumb.
The fourth step is to make the crumb. For the crumb, combine flour with Brown sugar and cold butter cubes. Use a pastry blender or two forks or the tip of your hands to mix the butter with the flour and sugar until you get pea-sized crumbs. Spoon this over the Muffins.
Bake the muffins for 15-20 minutes in a 350F preheated oven.
Meanwhile, make the Cream cheese icing by combining cream cheese with confectioner's sugar and vanilla extract, in a mixing bowl, using a handheld mixer. Once it's smooth and creamy, take it up in a piping bag or just use a spoon to drizzle over the baked Pumpkin Crumb Muffins.
Can I make a Gluten-Free Pumpkin Muffin?
Of course, you can! The ratio of gluten-free flour is 1: 1. You can use Bob's Red Mill Flour. It will work just fine and result in soft and delicious Pumpkin Muffins.
Can I use Butter instead of Oil?
Yes, you can. However, I would advise against it. I have learned over-time that Muffins are moist and soft when baked with oil and when you use butter, they turn out to be a little cakey.
How to store these Pumpkin Streusel Muffins?
To store these Muffins, you need to avoid keeping them with the icing. You can store these individual muffins in an airtight container in the freezer for up to 3 months. Before you have it, allow it to thaw to room temperature and then have it with the icing, if desired.
My muffin batter is too thick
Many people complain that they have too thick a Muffin Batter. To thin out your Muffin batter, use about 1/4 cup of whole milk. If you're making a vegan version, then use Almond milk.
Substitutes for Pumpkin Pie Spice
If you're unable to find Pumpin Pie spice in your nearest store, then don't fret. You can combine a bunch of homemade spices to make your very own fall special - Pumpkin Pie Spice.
To make 2 tablespoon of Pumpkin Pie Spice at home, combine, 1/4 teaspoon of all these spices - ground cinnamon, ground nutmeg, ground cloves, ground ginger, and ground Star Anise. You can also add 1/4 teaspoon of All Spice if you have it at home.
I hope you liked this recipe. If you happen to make this recipe, then please rate this recipe and comment below. Also, tag me on Instagram with #recipemagik.
Other Recipes you might love:
Cinnamon Streusel Pumpkin Muffins
- 1½ cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- ½ cup Brown Sugar
- ¼ cup Vegetable Oil
- 1 cup Pumpkin Puree
- ½ teaspoon Cider Vinegar
- 1 teaspoon Sour cream
- 1 teaspoon Vanilla Extract
Cream Cheese icing
- 1/2 brick Cream Cheese
- ¼ cup Confectioner's Sugar
- 1 teaspoon Vanilla Extract
- ½ cup A P Flour
- ½ cup Brown Sugar
- 1 Stick Cold butter cut into cubes
- 1 tablespoon Ground Cinnamon
- Preheat the oven to 350F or 180C and line a Muffin tin with Cupcake liners.
- In a mixing bowl whisk together, AP Flour with Baking Soda, Baking Powder, and Pumpkin Pie spice.
- Add the Brown Sugar, Vegetable Oil, Cider Vinegar, Sour Cream, Pumpkin Puree, and Vanilla Extract. Mix everything well with a spatula until combined. Use a cookie or icecream scoop to scoop out the muffin Batter. Pour the Muffin batter in your muffin tins
- Combine cold butter with Flour, Brown Sugar, and Ground Cinnamon. Use your hands or two forks or a pastry blender to blend the butter with the flour, until you get pea-sized crumbs. Drizzle this Cinnamon Streusel over your Muffins.
- Bake these Cinamon Streusel Pumpkin Muffins at 350F for 15 minutes. Once baked, get it out of the oven and cool it down to room temperature.
- For the Cream Cheese Icing, combine Cream cheese with castor sugar and vanilla extract, until it gets smooth and creamy. Pick it up in a bowl or a piping bag and drizzle over your freshly baked Pumpkin Streusel Muffins.
Wonderful recipe!! Followed your recipe to the word and my Pumpkin Muffins with Cinnamon Streusel we’re so good!!! Perfect for a holiday breakfast
Thanks gina. Its really good.