These pumpkin streusel muffins with maple glaze are soft, spiced, and moist, topped with a buttery crumb streusel and finished with a sweet maple drizzle. Perfect for fall mornings, brunch, or as a cozy snack with coffee or tea.
For the Streusel:
3/4 cup salted butter, melted (170g)
1 1/2 cups all-purpose flour (195g)
1/4 cup granulated sugar (54g)
1/4 cup brown sugar, packed (55g)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
For the Muffins:
1 (15 oz) can pumpkin puree (not pie filling)
1 1/2 cups vegetable oil (337mL)
3/4 cup brown sugar, packed (165g)
1 cup granulated sugar (215g)
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour (390g)
1 1/4 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 1/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp cardamom (optional)
For the Maple Glaze:
1 1/2 cups powdered sugar (173g)
2 tbsp real maple syrup (30g)
2 tbsp milk (30g, any type)
Cinnamon, to taste
Add chopped pecans or walnuts to the streusel for extra crunch.
Substitute part of the oil with melted butter for richer flavor.
Make mini muffins and bake for 12–15 minutes.
Freeze muffins without glaze, then thaw and glaze before serving.
Swap spices for 2–3 tsp pumpkin pie spice if desired.