Pumpkin Streusel Muffins with Maple Glaze
Print PinServings: 12
Total Time: 50 minutes
Calories: 410kcal
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.
Ingredients
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
*I usually use Libby's canned pumpkin puree and it works great.
**You can also use unsalted butter if that's what you have on hand, just add a pinch of salt to the streusel as well.
***When you make the maple glaze, it will have a grainy texture at first from the brown sugar. Don't worry! It will dissolve. I like to make the glaze first so that it has time to do so, though that's not necessary. The brown sugar will continue to dissolve even after you've glazed the muffins.
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