Our pumpkin spice muffins feature all the flavors of Fall and are topped with a streusel crumble and a sweet glaze. Pumpkin season has finally arrived!

I know, I know, it’s not technically pumpkin season. But, hey, if the coffee companies can start marketing pumpkin flavored items, so can we.

As a matter of fact, this isn’t a new recipe. It was originally published in September of 2016. However, Kim decided she wanted to update it and share it again.

I wonder if I should redo my pumpkin spice cream puffs? Something to think about, I suppose. Well, in meantime, how about we make some muffins?

A pumpkin spice muffin on a plate topped with streusel.

How to make pumpkin spice muffins:

To begin, preheat your oven to 350 degrees F. and line a muffin tin with twelve (12) muffin liners. We’re going to start by making the cinnamon streusel.

How to make a streusel topping for muffins:

Grab a small mixing bowl and combine melted butter with flour, granulated sugar, brown sugar, cinnamon, and salt.

It should create a dough that you can break apart and sprinkle over the raw muffin batter.

Muffin Batter:

First, use a hand or stand mixer to combine the softened butter and sugar. Whip the mixture until it’s fluffy and light in color.

Butter and sugar have been whipped until light and fluffy.

Next, add the eggs, vanilla, and pumpkin puree. Blend everything together, on low speed. Now, add the flour, salt, baking soda, baking powder, and pumpkin pie spice.

Continue to mix everything on low speed just long enough to blend the ingredients. Take a look at the photo below as a reference.

All the batter ingredients have been combined in glass bowl.

At this point, you can start filling the liners. I would only recommend filling the liners half-full. Otherwise, they will overflow when the pumpkin muffins bake.

Last, top them with the cinnamon streusel and place them in the oven to bake for twenty (20) to twenty-five (25) minutes or until they’re done using the toothpick method.

Twelve muffin liners have been half filled with raw batter.

Remove them from the oven and let them cool. As they reach room temperature, you can start making the glaze.

How to make a sugar glaze:

In another small mixing bowl, combine the powdered sugar and milk. Use a fork or a whisk to blend the mixture.

The drizzle has been added to all the pumpkin muffins.

If the glaze is too thin for you, add extra powdered sugar. On the other hand, if it’s too thick, add a little more milk. Pretty simple, huh?

Once the pumpkin spice muffins have cooled, drizzle the glaze over them and serve. You’re recipe is done, Kim and I hope you enjoy them and wish you all the best 🙂

A close up of a muffin topped with streusel and glaze.

What’s the difference between a muffin and a cupcake?

Generally speaking, a muffin is not as sweet as a cupcake. Furthermore, muffins tend to be more dense than cupcakes.

Another major difference is that cupcakes usually are topped with a butter or other fat based frosting.

Why are my pumpkin muffins gummy?

Typically, when this happens it’s because you’ve use too much pumpkin puree. Pumpkins are gourds and have a unique texture.

When too much puree is used, it will result in a chewy, gummy, and slightly wet texture.

Why do my muffin tops get sticky when stored?

This can happen when muffins are stored in a sealed container but they haven’t completely cooled.

Two muffins, on plates, garnished with a fresh cinnamon stick.

More Fall Recipes to Try:

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