Pumpkin Streusel Muffins
Moist pumpkin streusel muffins made with cake mix and pumpkin puree, topped with a buttery crumb and sweet glaze for the perfect fall treat.
Servings: 14 servings
Calories: 316kcal
Ingredients
Muffins:
- 1 box spice cake mix
- 15 ounce can pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 tablespoon vegetable oil
Crumb Topping:
- ¾ cup all-purpose flour spoon & leveled
- ¼ cup granulated sugar
- ⅓ cup packed light dark brown sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoons unsalted butter melted
Icing:
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl combine dry cake mix, pumpkin pie spice, cinnamon, vegetable oil, and pumpkin puree. Stir together with a large spoon.1 box spice cake mix, ½ teaspoon pumpkin pie spice, ½ teaspoon cinnamon, 1 tablespoon vegetable oil, 15 ounce can pumpkin puree
- Place paper cups in a muffin tin pan and fill about 3/4 of the way with batter. Set aside.
- In a separate mixing bowl combine flour, sugar, light brown sugar, pumpkin pie spice and melted butter. Stir to combine.¾ cup all-purpose flour , ¼ cup granulated sugar, ⅓ cup packed light dark brown sugar, 1 teaspoon pumpkin pie spice, 6 tablespoons unsalted butter
- Spoon a generous amount of streusel crumb topping over the top of the muffins. Using the back of your spoon push the streusel down into the pumpkin cake mix a bit.
- Place in the oven and bake at 350 degrees for 23-25 minutes.
- In a separate bowl add powdered sugar and milk. Whisk to combine.1 cup confectioners’ sugar, 1 tablespoon whole milk
- Remove muffins from the oven and allow to cool. Drizzle icing on the top and serve warm, or room temperature.
Notes
Storage:
- Store: Keep in an airtight container at room temperature for 3–4 days. Place parchment between layers if glazed.
- Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.
- Freeze: Freeze cooled muffins (without glaze) for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
- Don’t overmix. Overmixing can make muffins dense
- Use a cookie scoop to ensure even-sized muffins
- Press streusel gently to help it bake into the top
- Cool on a wire rack before adding icing for best results
- Check doneness early and start a minute or two before time
Nutrition
Calories: 316kcal | Carbohydrates: 53g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 247mg | Potassium: 208mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4881IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
