These pumpkin streusel muffins are super moist and taste just like fall, thanks to canned pumpkin and a blend of warm spices. They're topped with a crunchy cinnamon streusel and finished with a maple glaze that adds the perfect amount of sweetness. You'll want to make this pumpkin recipe on repeat this season!
Fall is my favorite time of year for baking because there are so many great flavors to work with. Pumpkin, maple, and cinnamon are some of my favorites! This recipe uses all three, and I've got to say that it is my favorite fall recipe I've made so far.
Ingredient Notes
- Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling. I prefer to use Libby's Pure Pumpkin, and you should need a little less than a 15 oz can. (Still make sure to measure it out.)
- Pumpkin Pie Spice: Also called pumpkin spice. Just make sure to not use allspice, that's a different blend.
- Plain Greek Yogurt: Use plain yogurt, not flavored. If you'd like a tip on how to get it to room temperature quickly, measure out the amount you need into a ziploc bag. Seal the bag and hold it under warm water until the yogurt reaches room temperature, then cut off a corner of the ziploc bag and squeeze it into the muffin batter when called for. It's super easy, and using room temperature ingredients is necessary for the ingredients to mix together evenly.
- Maple Syrup: I love using pure maple syrup in the glaze, it tastes so much better than maple-flavored syrup--but either works here.
- Brown Sugar: Make sure to use fresh, soft brown sugar in this recipe. The batter, streusel, and glaze all use brown sugar, and it's much easier to mix each of them without having to deal with hardened chunks of brown sugar.
- Heavy Cream: Substitutions like milk or half and half won't work in the glaze because they aren't thick enough. Make sure to use heavy cream in this recipe.
How to Make Pumpkin Streusel Muffins
Make the Maple Glaze
This glaze uses brown sugar, so making it before starting on the muffins allows some time for the sugar to dissolve.
First, whisk together all of the ingredients in a small bowl until smooth. The brown sugar will still be grainy, but allowing it to sit and stirring frequently will help it dissolve. Add an additional ¼ cup of powdered sugar if the glaze is too thin to drizzle over the top of the muffins (it sets better if thick). Let the glaze sit until the muffins are ready to glaze.
Pumpkin Muffin Batter
Preheat your oven to 375° Fahrenheit.
Add the melted butter, cane sugar, and brown sugar to a medium-sized bowl. Using a handheld mixer, mix on medium speed until the butter is well-incorporated into the sugar and there aren't any clumps of brown sugar left. The texture should be crumbly, not smooth.
Then add the pumpkin puree, eggs, Greek yogurt, and vanilla extract to the butter-sugar mix. Mix on medium speed until the texture is smooth.
In a separate bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Add the whisked dry ingredients to the bowl of wet ingredients, and stir with a rubber spatula until there aren't any pockets of flour left.
Spray a muffin tin with cooking spray and evenly spoon the pumpkin batter into each cup. Set aside the muffin tin.
Streusel Topping
Melt the butter and allow it to cool. This keeps the butter from dissolving the sugars.
Whisk together the flour, cane sugar, brown sugar, and cinnamon. Then add the melted butter and vanilla extract, and stir until the texture is crumbly and no loose flour is left.
Sprinkle the streusel topping on top of the muffin batter. It will seem like a lot of topping, but you'll want to use all of it! The muffin tops will spread while baking, so pile the streusel on top as much as you can.
Bake the Pumpkin Muffins
Bake the muffins for 20-23 minutes, until you can poke a toothpick into one of the center muffins and it comes out with only a few crumbs. Remove the muffins from the tin after about 5 minutes.
Let the muffins cool for another 5 minutes, then drizzle the maple glaze over the tops of them--you likely won't need to use all of the glaze. Then dig in!
Frequently Asked Questions
Yes, you can make your own fresh pumpkin puree. I prefer to use canned because it simplifies the recipe. However, if you already have some on hand, go for it!
No, it's not.
Pumpkin pie filling is sweetened with sugar and spices and pumpkin puree is unsweetened. This recipe already adds sugar and spices to the muffin batter, so make sure to use pumpkin puree.
Measure out the amount of yogurt you need into a ziploc bag. Seal the bag and hold it under warm water until the yogurt reaches room temperature. Then cut off a corner of the ziploc and squeeze the yogurt into the batter. This is a super easy trick, and using room temperature ingredients is necessary for the ingredients to mix together evenly.
Similar Fall Recipes
If you're looking for other fall baking recipes, make sure to check out these on my website:
Overnight Pumpkin French Toast Casserole
If you try out these pumpkin streusel muffins or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. Or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Pumpkin Streusel Muffins with Maple Glaze
Print Pin RateIngredients
Pumpkin Muffin Batter
- 6 tablespoon unsalted butter melted and cooled
- ½ cup cane sugar
- ¾ cup light brown sugar packed
- 1 ⅓ cup canned pure pumpkin puree* (not pumpkin pie filling)
- 2 large eggs room temperature
- ⅓ cup plain greek yogurt room temperature
- 1 tablespoon vanilla extract
- 1 ½ cup all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 teaspoon pumpkin pie spice (not allspice)
- ¾ teaspoon ground cinnamon
Streusel Topping
- ½ cup salted butter** melted and cooled
- 1 ¼ cup all purpose flour
- ¼ cup cane sugar
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Maple Glaze***
- 1 cup powdered sugar (additional ¼ cup if neccesary)
- 2 tablespoon light brown sugar packed
- 2 tablespoon maple syrup
- ¼ cup heavy cream
Instructions
Maple Glaze
- Whisk together all of the ingredients in a small bowl until smooth. The brown sugar will still be grainy, but allowing it to sit and stirring occasionally will help it dissolve.1 cup powdered sugar (additional ¼ cup if neccesary), 2 tablespoon light brown sugar, 2 tablespoon maple syrup, ¼ cup heavy cream
- Add the additional ¼ cup of powdered sugar if it's too thin to drizzle over the top of the muffins (it sets better if thick). Let the glaze sit until muffins are ready to glaze.
Pumpkin Muffin Batter
- Preheat oven to 375° F.
- Add the melted butter, cane sugar, and brown sugar to a medium-sized bowl. Using a handheld mixer, mix on medium speed until the butter is well-incorporated into the sugar and there aren't any clumps of brown sugar left. The texture should be crumbly, not smooth.6 tablespoon unsalted butter, ½ cup cane sugar, ¾ cup light brown sugar
- Add the pumpkin puree, eggs, Greek yogurt, and vanilla extract to the butter-sugar mix. Mix on medium speed until the ingredients are fully combined and the texture is smooth.1 ⅓ cup canned pure pumpkin puree*, 2 large eggs, ⅓ cup plain greek yogurt, 1 tablespoon vanilla extract
- In a separate bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Add the whisked dry ingredients to the bowl of wet ingredients, and stir with a rubber spatula until there aren't any pockets of flour left.1 ½ cup all purpose flour, 2 teaspoon baking powder, ½ teaspoon fine sea salt, 2 teaspoon pumpkin pie spice (not allspice), ¾ teaspoon ground cinnamon
- Spray a muffin tin with cooking spray and evenly spoon the pumpkin batter into each cup. Set aside.
Streusel Topping
- Melt the butter and allow it to cool (to keep it from dissolving the sugars).½ cup salted butter**
- Whisk together the flour, cane sugar, brown sugar, and cinnamon.1 ¼ cup all purpose flour, ¼ cup cane sugar, ½ cup light brown sugar, 1 teaspoon ground cinnamon
- Add the melted butter and vanilla extract, and stir until the texture is crumbly and there is no loose flour left.½ teaspoon vanilla extract
- Sprinkle the streusel topping on top of the muffin batter. It will seem like a lot of topping, but you'll want to use all of it! The muffin tops will spread while baking, so pile the streusel on top as much as you can.
- Bake the muffins for 20-23 minutes, until you can poke a toothpick into one of the center muffins and it comes out with only a few crumbs.Remove the muffins from the tin after about 5 minutes.
- Let the muffins cool for another 5 minutes, then drizzle the maple glaze over the tops of them--you likely won't need to use all of the glaze.Enjoy!
Notes
Equipment
- 2 medium-sized mixing bowls
- 2 small mixing bowls
- hand mixer
- measuring cups
- measuring spoons
- whisk
- rubber spatula
- cooking spray
- regular-sized muffin tin
Anonymous says
The perfect amount of pumpkin! Super moist but not mushy. I love this recipe!