Pumpkin Spice Muffins are a delightfully sweet and lightly spiced. Enjoy with your favorite cup of coffee for a warm and filling breakfast.
Technically, it’s not Fall yet, and this is already my third post about pumpkin. Is that bad? Can you tell I’ve gone a little pumpkin crazy? A couple of months ago, I decided this was the year I would teach myself to make a ton of pumpkin flavored dishes since it isn’t an ingredient I typically use. Over the weekend, the idea of Pumpkin Spice Muffins sounded really good, and I couldn’t resist!
These Pumpkin Spice Muffins are perfectly moist, lightly spiced, and slightly sweet. They are topped with pieces of cinnamon streusel and drizzled with a powdered sugar glaze.
Of course, the cinnamon streusel and powdered sugar glaze are optional, but I can’t imagine not including them. The muffins pair well with a cup of tea or coffee for breakfast or make a great after dinner treat.
How to Make Pumpkin Spice Muffins:
Line a 12 cup muffin pan with cupcake liners, and lightly spray the interior of each liner with cooking spray. Preheat the oven to 350 degrees.
In a small bowl, combine the cold butter, flour, sugar, and cinnamon. Use a pastry cutter or your fingers to mix until the butter is the size of peas. Place the mixture in the refrigerator until you are ready to use.
In a medium bowl, combine the pumpkin pie spice, baking powder, baking soda, salt, and flour.
Whisk to combine, and set aside. Add the softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer.
Use the paddle attachment to cream the butter and sugars together on medium speed for 3-5 minutes. Next, add the pumpkin puree, eggs, and vanilla. Mix on low until combined.
Slowly add the dry ingredients. Mix on low speed until just combined, but do not over mix.
Use a scoop or small measuring cup to portion out the batter into the muffin pan. It’s important not to overfill the liners, or the muffins will overflow while baking. *I used a 1/3 measuring cup and got 14 muffins. Top the muffins with streusel, and press down lightly, so the streusel adheres to the batter.
Place the pan in the preheated oven and bake for 20-25 minutes. The Pumpkin Spice Muffins are done when a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the muffins to cool completely before adding the glaze.
Serve immediately or store up to 4-5 days in an airtight container.
- 1/4 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons unsalted butter, cold
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 2 cups all-purpose flour
- 1 Tablespoon milk
- 6 Tablespoons powdered sugar
Line a 12 cup muffin pan with cupcake liners, and lightly spray the inside of each liner with cooking spray.
Preheat oven to 350 degrees.
Place the flour, granulated sugar, cinnamon, and cold butter into a small bowl.
Use a pastry cutter or your fingers to combine, making sure the butter is no larger than pea size.
Return the streusel to the refrigerator until you are ready to use.
In a medium bowl, combine the salt, baking powder, baking soda, pumpkin pie spice (find my recipe under the "Recipe" link), and flour. Set aside.
Add the softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Use the paddle attachment to cream the butter and sugars on medium speed for 3-5 minutes until fluffy.
Next, add the eggs, vanilla extract, and pumpkin puree. Mix on low speed until combined.
Carefully add the dry ingredients and mix on low speed until just combined. Do not over mix.
Use a scoop or measuring cup to portion the batter into the lined muffin pan.
Top with the cinnamon streusel and gently press into the batter.
Place the pan into the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the center and allow to cool completely before topping with glaze.
Combine milk and powdered sugar in a small bowl and whisk to combine.
Use a spoon to drizzle the glaze over the cooled muffins.
Serve immediately or store muffins in an airtight container for 4-5 days.