Our pumpkin streusel muffins are made with the entire can of pumpkin puree and warm fall spices but what truly sets this recipe apart from all of the others is the triple maple twist. These super soft and moist, homemade muffins feature maple in the batter, are topped with a sweet and crumbly maple streusel before being topped with a sweet maple glaze. The perfect balance of rich maple flavor and cozy pumpkin spice is in every bite.
This easy recipe is perfect to make for an afternoon snack or as a special breakfast on crisp fall mornings. This muffin recipe was a big hit with my entire family! If you are looking for more recipes to celebrate pumpkin season, be sure to check out our decadent Pumpkin Loaf Cake with Cream Cheese Frosting or our warm and cozy Pumpkin Pecan Waffles.
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Why You'll Love This Recipe
Use the whole can of pumpkin! - you won't be left with a half-empty can of pumpkin puree
Perfectly light and fluffy texture - chilling the muffin batter before baking creates bakery-style muffins that are moist with perfect muffin texture
Triple maple flavor - maple extract in the batter, maple sugar in the streusel, and pure maple syrup in the glaze make these muffins stand out
Crunchy streusel topping - the combination of brown sugar and maple sugar creates an irresistibly sweet, crumbly topping
Easy homemade maple glaze - just three ingredients (butter, maple syrup, and powdered sugar) for a perfectly sweet finishing touch
High heat creates bakery style muffins - baking these pumpkin streusel muffins at a higher temperature for the first five minutes gives these muffins their perfect rise
Ingredient Notes
- pumpkin puree - you will use a full can of pumpkin puree for this recipe - be sure to get the puree and not pumpkin pie filling as the filling already has added spices in it
- maple extract - adds an extra level of maple flavoring to the muffins - you can find this with the spices in the baking aisle of the grocery store
- maple sugar - adds crunch and extra maple flavor to the delicious streusel topping on these pumpkin muffins
- maple syrup - use to make the delicious maple glaze that you will drizzle over the finished muffins
- pumpkin pie spice - this combination of cinnamon, nutmeg, cloves and ginger adds the perfect amount of spice to this recipe
Variations
Add Cranberries - mix 1 cup of dried cranberries into the muffin batter before baking
Add Nuts- for extra flavor and crunch, mix in 1 cup of walnuts, pecans or pumpkin seeds
Substitutions
pumpkin pie spice - if you don't have pumpkin pie spice, use the following combination of spices:
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
maple sugar - if you don't have maple sugar, you can replace the maple sugar in the streusel with granulated sugar
How to Make Pumpkin Streusel Muffins
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
In a large mixing bowl, combine the dry ingredients.
In a medium mixing bowl, combine the sugar and the wet ingredients. Whisk until well combined.
Add the wet ingredients to the dry ingredients. Gently fold until the batter comes together.
Cover and refrigerate the batter for at least one hour.
While the muffin batter is chilling, make the streusel topping. Combine streusel ingredients in a small bowl.
Mix with a fork until the mixture is well combined.
Preheat oven to 425°. Line your muffin pans with paper liners.
Use your cookie scoop, ice cream scoop or a measuring cup to fill the muffin cups just to the top.
Add a tablespoon of streusel to the tops of the muffins.
Bake muffins at 425° for five minutes. Lower the temperature to 350° and bake for an additional 16-18 minutes.
Make the sweet maple glaze. Combine the butter and syrup and warm over low heat. Once the butter is completely melted, whisk in the confectioners sugar and sea salt.
Drizzle the maple glaze over the top of the muffins. Serve these homemade pumpkin muffins with a warm cup of coffee.
Hint: Let the batter rest for at least an hour (or overnight) in the refrigerator before baking. This improves the overall texture and flavor of the muffins. You end up with a muffin that rises up nice and high and has a light and springy texture.
Expert Tips
use a large cookie scoop - cookie scoops are one of my favorite things to use in the kitchen. Using a cookie scoop makes it so easy to fill your muffin tin. A smaller one is perfect for adding the streusel topping to the muffins.
bake muffins at a higher temperature for the first five minutes - baking the muffins at 425° for the first five minutes makes the muffins rise up nice and high right away. After the five minutes, lower the oven temperature to 350° to finish baking.
Storage and Make Ahead Instructions
Room Temperature Storage - If you are not planning to serve your muffins right away, store them without the maple glaze. Pumpkin streusel muffins can be kept in an airtight container at room temperature for 2-3 days.
Refrigerator Storage - Store baked muffins without the glaze in an airtight container. The muffins will stay fresh in the refrigerator for about a week.
Freezer Storage - Wrap muffins individually in plastic wrap (without the glaze). Store the wrapped muffins in a freezer bag for up to 3 months. Move muffins to the refrigerator or counter top to defrost them as desired.
How to Refresh Muffins - You can warm muffins in the microwave for 30-45 seconds and then drizzle with maple glaze. You can also refresh the muffins in the oven or toaster oven. Wrap muffins in aluminum foil and warm for 10-15 minutes at 350°.
Make Ahead Tips - You can mix up the muffin batter and the streusel topping ahead of time. Store the muffin batter and streusel covered in the refrigerator overnight. In the morning you can proceed with the baking instructions.
Storing the Maple Glaze - Store any unused maple glaze in an airtight container. This can be kept in the refrigerator for 5-7 days or frozen up to 3 months.
Recipe FAQs
There are a few secrets to making moist muffins. The first is having enough liquid ingredients in the recipe. This recipe has butter, canola oil, milk, eggs and pumpkin that all add to the overall moisture content of the muffin. The other trick is baking muffins for the appropriate amount of time. If you bake your muffins for too long, they will become dry.
Muffin batter should look smooth but slightly lumpy after mixing. You want to mix your batter until the wet and dry ingredients are completely mixed together but be careful not to over mix. It's okay if there are some lumps in the batter.
Yes! Simply swap the all purpose flour out in both the muffin batter and streusel topping. Use your favorite gluten free flour blend in its place. I have had good luck with both King Arthur Measure for Measure and Bob's Red Mill 1 to 1 Baking Flour. Either will work well in this recipe.
Absolutely! To make this pumpkin streusel muffin recipe into a pumpkin streusel loaf, bake in a prepared 9 x 5 x 4 bread pan. Layer the pumpkin muffin batter with the streusel topping and bake at 350° for 60-65 minutes. You can test for doneness by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, the pumpkin loaf has finished baking.
You can test for doneness by inserting a toothpick into the center of one of the muffins. If the toothpick comes out clean, the muffins have finished baking.
Chilling the muffin batter improves the overall texture of the baked muffins. It give the flour a little more time to absorb the wet ingredients in the batter leading to a more tender muffin.
Yes! This recipe can easily be made into mini muffins. Be sure to spray your muffin pan with your favorite cooking spray. Use a small cookie scoop to fill your muffin pan. Top each muffin with streusel. Bake the mini muffins at 425° for the first five minutes. Lower the oven temperature to 350° and bake for an additional 5-7 minutes, or until the muffins are golden brown on the top.
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Pumpkin Streusel Muffins with Maple Glaze (uses whole can!)
Ingredients
For the Streusel
- ¼ cup unsalted butter at room temperature
- ⅛ cup maple sugar
- ¼ cup light brown sugar
- ½ cup all purpose flour
- 1 teaspoon cinnamon
- pinch salt
For the Muffins
- ¼ cup unsalted butter melted and cooled
- ¼ cup canola oil
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 and ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- 1 can of pumpkin puree
- 2 large eggs at room temperature
- ½ cup milk
- 1 and ½ teaspoons vanilla
- 1 teaspoon maple extract
For the Maple Glaze
- 1 cup confectioners sugar
- 3 tablespoons butter
- 3 tablespoons maple syrup
- 1 pinch salt
Instructions
For the Streusel
- Combine the softened butter, flour, sugars and cinnamon Mix with a fork until crumbly and well combined. Save for when you are putting the muffin batter together.
For the Muffin Batter
- Preheat the oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
- Line your muffin pan (12 cups) with cupcake wrappers.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a large measuring cup, combine the pumpkin puree, cooled butter, canola oil, milk, eggs and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Cover and chill the batter for at least one hour.
- Use a large cookie scoop to add batter to the muffin pan. Fill each muffin cup just about to the top.
- Place a spoonful of streusel topping on the top of each muffin. Press down just a little bit so that the streusel sticks to the batter.
- Bake muffins at 425° for 5 minutes. Lower the temperature to 375° and bake for an additional 16-18 minutes or until the edges are golden brown and the middles are baked through.
- Remove muffins from the oven and allow the muffins to cool.
For the Maple Glaze
- Combine the butter and maple syrup in a small sauce pan. Warm over medium low heat.
- Whisk the confectioners sugar into the butter and maple syrup. Mix until smooth.
- Drizzle maple glaze over muffins and enjoy.
Britt says
Loved these muffins! Perfect blend of flavors and the texture was spot on. Yum!