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Copycat Pumpkin Muffins

Deliciously moist pumpkin muffins with a streusel topping, perfect for fall mornings or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 can pumpkin puree (be sure to use 100% pumpkin, not pie filling)
  • 1 teaspoon pumpkin spice mix (store-bought is fine, but homemade is even better!)
  • 1 cup brown sugar (for that deep molasses flavor)
  • 1/2 cup vegetable oil (light oils like canola or melted coconut oil also work)
  • 2 large eggs (room temperature for better mixing)
  • 1 teaspoon vanilla extract (always opt for pure if you can)
  • 2 cups all-purpose flour (can substitute with whole wheat for a hearty option)
  • 2 teaspoons baking powder (check the expiration date!)
  • 1/2 cup milk (preferably whole milk, but any will do)
Streusel Topping
  • 1/2 cup salted butter (melted for easier mixing)
  • 1/2 cup flour (to make that perfect crumb)
  • 1 teaspoon pumpkin spice (to tie in that delicious flavor)
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a muffin pan with paper liners, or grease it well.
  2. In a bowl, mix together 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon pumpkin spice for the streusel topping. Drizzle in the 1/2 cup melted salted butter and stir until you achieve a crumbly texture. Set aside.
  3. In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup brown sugar, and 2 teaspoons baking powder. Whisk to blend.
  4. In a separate bowl, combine the pumpkin puree, 2 eggs, 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until well combined.
  5. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are perfectly fine!
Baking
  1. Spoon the batter into the lined muffin pan, filling them about 2/3 full. Sprinkle the streusel topping generously over each muffin.
  2. Bake your muffins for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  3. While the muffins are cooling, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until you achieve a smooth glaze.
  4. Once the muffins have cooled slightly, drizzle the glaze over each muffin, allowing it to set.
  5. Enjoy your homemade Copycat Pumpkin Muffins! Store any leftovers in an airtight container.

Notes

Room temperature ingredients yield a smoother batter. Store muffins at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. The batter can be prepared the night before, just cover and refrigerate it.