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Copycat Pumpkin Muffins

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Delicious homemade pumpkin muffins topped with a crumbly streusel and glaze, perfect for fall mornings.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin spice mix
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/4 cup salted butter (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1 teaspoon pumpkin spice (for streusel)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin pan with paper liners.
  2. Mix together 1/4 cup flour, 1/4 cup brown sugar, and 1 teaspoon pumpkin spice in a small bowl. Pour in the melted butter and mix until it forms a crumbly mixture. Set aside.
  3. Whisk together the 2 cups all-purpose flour, 1/2 cup brown sugar, and 2 teaspoons baking powder in a large bowl.
  4. Whisk together 1 cup pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1/2 cup milk, and 1 teaspoon vanilla extract in another bowl.
  5. Combine the dry ingredients with the wet mixture. Gently stir until just combined.
  6. Spoon the batter into each muffin liner, filling them about 2/3 full. Sprinkle the prepared streusel evenly over the batter.
  7. Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
  8. Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until smooth and drizzlable while the muffins cool.
  9. Drizzle the glaze generously over each cooled muffin.
  10. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate/freeze for longer storage.

Notes

Consider adding chocolate chips or nuts for variation. Use fresh pumpkin puree for richer flavor.

Nutrition

Find it online: https://us.recipesfood.org/copycat-pumpkin-muffins/

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