The moist easy pumpkin muffins recipe with streusal topping has amazing fall flavors. With its crunchy and crumbly texture, the crumb topping or streusel topping is one of the best toppings available.
Yields: 12 Muffins
Add all the ingredients into a bowl and mix well.
Preheat the oven to 375 Degrees Fahrenheit / 190 Degrees Celsius. Line a muffin tin with paper liner or lightly grease.
In a bowl, mix all-purpose flour + baking soda + cinnamon + pumpkin spice + salt and keep aside.
In another bowl, add oil + sugar + brown sugar + pumpkin puree + egg + milk and combine well with a whisk.
Add the wet ingredients to the flour mixture and fold gently.
Spoon into a muffin pan and fill untill almost full.
Cover the muffins with streusal topping and bake for 20 to 25 minutes or till a tooth pick inserted in the center of the muffin comes out clean.
Let it stay in the muffin tin for 5 minutes and then transfer onto a wire rack to cool completely before you add the glaze.
Mix the confectioners sugar with maple syrup or vanilla. Add milk 1 tablespoon at a time till you achieve a thick but pourable consistency.
It would be a great idea to make these muffins in batches and freeze them for later use.
Wrap individual muffins in a plastic wrap and place them in an airtight container.
Simply defrost these frozen muffins in a microwave for about 20 to 30 seconds or until they are soft and moist again. You can also leave it in the refrigerator for couple of hours or on the kitchen counter for an hour or two.