Description
Soft and cozy pumpkin streusel muffins filled with warm fall spices, topped with a buttery cinnamon crumble and optional maple glaze. Perfect for breakfast, coffee breaks, or a comforting seasonal treat.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger (or 1 ½ tsp pumpkin pie spice)
2 large eggs
1 cup pumpkin purée (not pumpkin pie filling)
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil (or melted coconut oil)
¼ cup milk (any kind)
1 tsp vanilla extract
For the streusel topping:
⅓ cup brown sugar
2 tbsp granulated sugar
½ tsp cinnamon
¼ cup unsalted butter, melted
½ cup all-purpose flour
Pinch of salt
Optional maple glaze:
½ cup powdered sugar
1–2 tbsp maple syrup
Splash of milk (if needed)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Prepare the streusel by mixing brown sugar, granulated sugar, cinnamon, flour, and salt in a bowl. Stir in melted butter with a fork until crumbly. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk eggs, pumpkin purée, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling nearly to the top.
- Sprinkle streusel generously over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- If using glaze, whisk powdered sugar and maple syrup together, adding milk as needed. Drizzle over cooled muffins.
Notes
Do not overmix the batter to keep muffins tender.
Substitute half the oil with applesauce for a lighter version.
Add chopped pecans or walnuts to the streusel for extra texture.
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Freeze unglazed muffins for up to 3 months and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
