Description

These Pumpkin Streusel Muffins are incredibly moist, warmly spiced, and crowned with a buttery crumble. An optional bourbon drizzle adds a luxurious finish, making them perfect for cozy mornings or holiday brunches.

Ingredients

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For the Muffins:

1 cup pumpkin puree (100% pure, not pie filling)
2 ¾ cups all-purpose flour
1 cup light brown sugar (packed)
½ cup granulated sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon cloves
3 large eggs (room temperature)
1 tablespoon vanilla extract
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
½ cup milk (room temperature)
12 tablespoons unsalted butter (softened)

For the Streusel Topping:

¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
¼ cup cold butter (cubed)

Optional Bourbon Drizzle:

1 cup confectioners’ sugar (sifted)
1 tablespoon heavy cream
1 tablespoon bourbon (or more cream)
½ teaspoon vanilla extract

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Instructions

Preheat oven to 375°F (190°C). Line every other muffin well and fill empty ones with water to ensure even baking.
Make the Streusel: In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture is crumbly. Chill while preparing the batter.
Prepare the Batter: In a stand mixer, cream the softened butter with brown and granulated sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Add the dry ingredients to the wet mixture in two batches, alternating with the milk. Mix gently until just combined — do not overmix.
Let the batter rest for 30 minutes for optimal texture.
Scoop batter into lined muffin wells, filling almost to the top. Generously top with chilled streusel.
Bake for 20–22 minutes or until a toothpick inserted comes out clean and tops spring back to the touch.
Make the Drizzle (Optional): Mix confectioners’ sugar, cream, bourbon (or more cream), and vanilla until smooth. Drizzle over completely cooled muffins.

Notes

These muffins stay moist for several days and freeze beautifully. For a non-alcoholic version, use all cream in the drizzle. Letting the batter rest is key to achieving bakery-style texture.

Prep Time: 30 mins
Cook Time: 22 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 310
Sugar: 24g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg