Cinnamon Streusel Pumpkin Muffins are simple and quick Fall Muffins, made with Fresh Pumpkin Puree, Pumpkin Pie Spice, and a Cinnamon Streusel Topping. Also, there is a creamy cream cheese topping on top which is just perfect. This Muffin gets ready in just 20 minutes and is perfect for a Fall Breakfast.
#Recipes #PumpkinMuffins #PumpkinRecipes #PumpkinCrumbMuffins #PumpkinCoffeeCakeMuffins #PumpkinStreusalMuffins

Course: Breakfast
Cuisine: American

Prep Time: 5m
Cook Time: 16m
Total Time: 21m
Servings: 6 Muffins
Author: Anjali

ingredients:

1) Preheat the oven to 350F or 180C and line a Muffin tin with Cupcake liners.

2) In a mixing bowl whisk together, AP Flour with Baking Soda, Baking Powder, and Pumpkin Pie spice.

3) Add the Brown Sugar, Vegetable Oil, Cider Vinegar, Sour Cream, Pumpkin Puree, and Vanilla Extract. Mix everything well with a spatula until combined. Use a cookie or icecream scoop to scoop out the muffin Batter. Pour the muffin batter into your muffin tins.

4) Combine cold butter with Flour, Brown Sugar, and Ground Cinnamon. Use your hands or two forks or a pastry blender to blend the butter with the flour, until you get pea-sized crumbs. Drizzle this Cinnamon Streusel over your Muffins.

5) Bake these Cinamon Streusel Pumpkin Muffins at 350F for 15 minutes. Once baked, get it out of the oven and cool it down to room temperature.

6) For the Cream Cheese Icing, combine Cream cheese with castor sugar and vanilla extract, until it gets smooth and creamy. Pick it up in a bowl or a piping bag and drizzle over your freshly baked Pumpkin Streusel Muffins.

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