Pumpkin Streusel Muffins With Maple Glaze Recipe
When autumn arrives, you’ll want these Pumpkin Streusel Muffins with Maple Glaze in your baking rotation. I’ve spent years perfecting this recipe, combining real pumpkin puree with warm spices and a buttery brown sugar streusel that creates the perfect crunch. The maple glaze adds just the right touch of sweetness, making these muffins irresistible for breakfast or afternoon treats. Let me share my secrets for achieving that bakery-style texture and flavor that’ll have your kitchen smelling like fall heaven.
Why You’ll Love These Pumpkin Muffins
When fall arrives, there’s nothing quite like the aroma of freshly baked pumpkin muffins wafting through your kitchen.
You’ll adore how these moist, tender muffins combine warm spices with real pumpkin flavor, topped with a buttery brown sugar streusel that adds the perfect crunch.
They’re incredibly easy to make ahead for busy mornings, and they’ll stay fresh for days.
Key Ingredients & Substitutions
These pumpkin streusel muffins rely on eight essential ingredients that create their signature fall flavor and texture.
You’ll need pure pumpkin puree (not pie filling), warm spices like cinnamon and nutmeg, all-purpose flour, brown sugar, eggs, vegetable oil, vanilla extract, and baking powder.
I’ve found that plain Greek yogurt can replace the oil if you’re looking for a lighter version.
Step-by-Step Baking Instructions
Following six simple steps will transform your kitchen into a cozy fall bakery as we create these irresistible pumpkin streusel muffins.
First, preheat your oven to 375°F and line your muffin tin.
Mix your wet ingredients until smooth, then fold in your dry ingredients just until combined.
Don’t overmix! Fill each cup 2/3 full, top with streusel, and bake for 18-22 minutes until golden.
Making the Perfect Streusel Topping
The buttery, crumbly streusel topping is what transforms these pumpkin muffins from good to absolutely irresistible. You’ll want to mix the ingredients until they form pea-sized crumbs for the perfect texture.
| Ingredient | Amount |
|---|---|
| Cold butter | 4 tablespoons |
| All-purpose flour | 1/2 cup |
| Brown sugar | 1/4 cup |
| Cinnamon | 1/2 teaspoon |
| Chopped pecans | 1/4 cup |
For best results, use your fingertips to work the cold butter into the dry ingredients until crumbly. Don’t overmix, or you’ll end up with paste instead of those delightful streusel nuggets.
Tips for Maple Glaze Success
While a perfect streusel adds wonderful texture, it’s the maple glaze that brings a gorgeous finishing touch to these fall-inspired muffins.
I’ve found that warming your maple syrup slightly before mixing helps create the smoothest consistency.
You’ll want to whisk together 1 cup powdered sugar, 3 tablespoons pure maple syrup, and 1-2 tablespoons heavy cream until silky.
If it’s too thick, add cream by the teaspoon.
Storage and Make-Ahead Options
Made fresh, these pumpkin streusel muffins will stay deliciously moist at room temperature for up to 3 days when stored in an airtight container.
I’ve found freezing them to be a fantastic make-ahead option – they’ll keep for up to 3 months!
- Store unfrosted muffins in a freezer bag, removing as much air as possible
- Thaw overnight in the refrigerator before serving
- Add maple glaze after thawing, not before freezing
- Reheat thawed muffins in microwave for 15-20 seconds for that fresh-baked warmth