Pumpkin Streusel Muffins with Maple Glaze

Why You’ll Love This Recipe

I like how these muffins balance warm spices with real pumpkin flavor. The streusel adds a sweet, crumbly contrast to the soft muffin base, and the glaze brings everything together with a touch of maple and cinnamon. They’re easy to make in a large batch, making them perfect for sharing at brunch, bringing to a gathering, or keeping on hand for quick snacks.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Streusel:
3/4 cup salted butter, melted (170 grams)
1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out (195 grams)
1/4 cup granulated sugar (54 grams)
1/4 cup brown sugar, packed (55 grams)
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

For the Muffins:
One 15-ounce can pumpkin puree (not pumpkin pie filling)
1 and 1/2 cups vegetable oil (337 mL)
3/4 cup brown sugar, packed (165 grams)
1 cup granulated sugar (215 grams)
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour, spooned & leveled (390 grams)
1 and 1/4 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 and 1/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp cardamom (optional)

For the Maple Glaze:
1 and 1/2 cups powdered sugar (173 grams)
2 tbsp real maple syrup (30 grams)
2 tbsp milk (30 grams, any type)
Cinnamon, to taste

Directions

1. I preheat the oven to 350°F and either grease a muffin tin or line it with paper liners.

2. For the streusel, I melt the butter, then stir in flour, sugars, cinnamon, nutmeg, and salt until crumbly. If it’s too wet, I add a little extra flour.

3. For the muffin batter, I whisk together pumpkin puree, oil, both sugars, eggs, and vanilla in a large bowl. I add the flour, salt, baking powder, baking soda, and spices, stirring just until combined.

4. I fill the muffin cups about two-thirds full with batter, then sprinkle generously with the streusel topping, pressing it lightly into the batter.

5. I bake for 18–23 minutes, until a toothpick inserted into the center comes out with moist crumbs.

6. While the muffins cool slightly, I whisk powdered sugar, maple syrup, milk, and cinnamon until smooth to make the glaze.

7. I drizzle the glaze over the warm muffins and enjoy.

Servings and Timing

This recipe makes 24 muffins. It takes about 30 minutes to prepare, 20 minutes to bake, for a total of 50 minutes.

Variations

Sometimes I mix chopped pecans or walnuts into the streusel for extra crunch. For a richer flavor, I substitute part of the vegetable oil with melted butter. If I want smaller servings, I make mini muffins and shorten the baking time.

Storage/Reheating

I store muffins in an airtight container at room temperature for 2–4 days. They can also be refrigerated for up to a week or frozen for up to 2 months. To reheat, I warm them gently in the microwave for a few seconds.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, I just make sure it’s well-drained so the batter doesn’t turn out too wet.

Can I make these without the glaze?

Yes, they’re delicious with just the streusel, but the glaze adds extra sweetness.

Can I substitute applesauce for some of the oil?

Yes, I replace up to half the oil with unsweetened applesauce for a lighter version.

Can I make these muffins gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free flour blend.

Do these muffins freeze well?

Yes, I freeze them without glaze, then thaw and glaze before serving.

Can I make these into a loaf instead of muffins?

Yes, I bake the batter in two loaf pans for about 50–60 minutes.

Can I reduce the sugar?

Yes, I cut back the sugar slightly, though the muffins will be less sweet.

Can I use pumpkin pie spice instead of individual spices?

Yes, I use about 2–3 teaspoons to replace the cinnamon, nutmeg, ginger, cloves, and cardamom.

Can I make mini muffins?

Yes, I bake them in a mini muffin tin for about 12–15 minutes.

Can I add chocolate chips?

Yes, chocolate chips pair wonderfully with pumpkin and make the muffins extra indulgent.

Conclusion

I love how these pumpkin streusel muffins with maple glaze combine soft, spiced pumpkin flavor with a crunchy topping and sweet drizzle. They’re a perfect fall treat, but I make them year-round whenever I want something cozy, flavorful, and easy to share.