Pumpkin Streusel Muffins with Maple Glaze (uses whole can!)

5 from 1 vote

Pumpkin Streusel Muffins with Maple Glaze (uses whole can!)

Our maple pumpkin muffins are made with pumpkin puree, plenty of pumpkin pie spice have tons of maple flavor. These tender, cake like muffins are topped with a maple streusel and a homemade maple glaze.

Servings: muffins

Calories: 389kcal

Author: Amanda Smallwood

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.

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