Pumpkin Streusel Muffins are buttery soft and flavored with real pumpkin and cozy spices like cinnamon, cloves, and nutmeg. Dress them up with a crumbly brown sugar streusel and a drizzle of maple glaze! Perfect for breakfast, dessert, or a grab-and-go snack!
This recipe was originally published in September of 2017 but I just updated the recipe to make it even more flavorful, to add the glaze, and to give the photos a refresh!
It’s pumpkin season!! And I’m just realizing that I have a TON of pumpkin breakfast recipes on the blog already – including Pumpkin Pancakes and a Fall Glow Smoothie. These muffins probably aren’t the most nutritious breakfast ever but my mom definitely let my brother + me eat her homemade pumpkin bread for breakfast when we were kids soooo….if mom allows it, I’ll allow it.
I think that’s a good rule for life in general. Besides, fall only comes once a year! Now, let’s learn how to make these – they’re super simple.
How to Make the Best Pumpkin Muffins:
First, whisk together your batter – we’ve got the usual suspects in our ingredient line-up, like flour, brown sugar, vegetable oil, eggs, and spices like cinnamon, nutmeg, and cloves. This batter comes together in no time, with just a whisk – no need to get out your mixer!
Fill your muffin liners about 3/4 of the way full with the batter we just whisked up.
And then, top them with a hefty amount of streusel! The streusel is super easy just like the muffin batter – simply melt butter, then stir in flour, brown sugar, and a pinch of salt and cinnamon. Sprinkle this over your muffin batter, and bake ’em up!
You can enjoy the muffins as they are at this point, or you can dress them up a bit more with a super simple maple glaze that takes just a few minutes to whisk up. All you need are powdered sugar, milk, maple syrup, and a splash of vanilla.
The streusel and the glaze on top give that extra OOMPH that takes these to the next level. Both of these things sound impressive but are actually super simple to make – which is important to me, especially this time of year, because I just want to get outside and enjoy the cool weather!
Other situations in which these muffins shine include:
- Taking a container of them to a friend, and keeping some for yourself – this recipe makes quite a few muffins!
- Sharing these fall-spiced goodies with co-workers
- Enjoy one (or two) as a cozy afternoon snack
- Eating them all day every day for the entirety of fall!
- Serving them up for a fun breakfast for the family on Halloween
Happy baking, and happy fall!!
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make! Be sure to leave a comment + rating if you make this recipe letting me know how you liked it.
Pumpkin Streusel Muffins with Maple Glaze
For the Muffins
- One 15 ounce can pumpkin not pumpkin pie mix
- 1 and 1/2 cups vegetable oil
- 1/2 cup + 2 TBSP brown sugar, packed
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 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 (If you don't have any, simply omit)
For the Streusel
- 3/4 cup salted butter, melted (12 tbsp, or 170 grams)
- 1 and 1/2 cups all-purpose flour
- 4 tbsp granulated sugar
- 4 tbsp brown sugar, packed
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
For the Maple Glaze:
- 1 and 1/2 cups powdered sugar
- 2 tbsp real maple syrup
- 2 tbsp milk any type works
- Prep: Preheat oven to 350°F. Grease a muffin tin well with cooking spray or line with muffin papers.
- Make the Muffins:In a large mixing bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla. Add all the dry ingredients and stir in just until everything is combined and the last streaks of flour disappear. Set aside.
- Make the Streusel: Melt the butter in a medium mixing bowl. Add remaining streusel ingredients and stir until a semi-crumbly mixture forms. It won't be super dry and crumbly - but it shouldn't be super wet. Add 1 extra tablespoon of flour if it's too wet to crumble over the muffins.
- Bake the Muffins: Fill the muffin cups with batter, filling them a little over 2/3 full. Top each with a generous sprinkle of the streusel, and press it gently into the batter so it doesn't fall off as the muffins rise in the oven. Bake for 20-24 minutes, or until toothpick inserted into the middle of a muffin comes out clean.
- Make the Glaze: Whisk glaze ingredients together in a small bowl until smooth. Adjust the consistency with a splash more milk if it's thicker than you like.
- Serve + Store: Let the muffins cool in the pan for a few minutes, then gently remove them (I find that using a butter knife to get under them and gently push them up and out works well). Drizzle with the glaze and enjoy immediately - while warm! These are best the day they're made - the streusel can lose its crisp-ness after the first day. However, you can store them in an airtight container at room temp for 1-2 days or in the fridge for 5-6 days.
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