Easy to make pumpkin muffins topped with a cinnamon streusel and maple glaze that stay soft and moist (sorry) for DAYS.

Pumpkin Muffins stacked on top of each other

Wading through a literal sea of pumpkin muffin recipes looking for the perfect one? Well, look no further ’cause this is it. These pumpkin streusel muffins are super easy to make with just a few simple ingredients and one bowl, no mixer required. They will bake up perfect as is or with some chocolate chips sprinkled into the batter. But, if you want to take them to the next level, you’ve gotta whip up the cinnamon streusel and maple glaze – both of which only require one bowl and a few ingredients, but are 100% worth the extra effort.

The muffins are so soft and moist (sorry but literally what other word am I supposed to use?) and will stay that way for days. They are undoubtedly pumpkin with just a kiss of cinnamon. The streusel gives that crunchy texture we need. And the maple glaze is the fall version of the cherry on top. You’re gonna love ’em!

How to Make Pumpkin Streusel Muffins with Maple Glaze

Make the Cinnamon Streusel

In a medium mixing bowl, stir the flour, sugar, and cinnamon. Cut in the cold butter with a pastry cutter or a fork. Once the butter is broken down a bit, use your fingers to squish the butter into the streusel, until it comes together and is crumbly. Set aside.

close up image of pumpkin muffin with maple glaze dripping down

Make the Pumpkin Muffins

Preheat the oven to 425 and line two muffin pans with 16 total liners. In a large mixing bowl, whisk together the canola oil, granulated sugar, brown sugar, pumpkin puree, eggs, buttermilk, and vanilla. Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Fold together using a rubber spatula. Don’t over mix.

Use a large ice cream scoop with a trigger to portion the muffin batter into the prepared pan. The liners should be almost filled to the top. Top each muffin with about 2 tsp of the cinnamon crumble. Bake at 425 for 5 minutes, then lower the oven temperature to 350 and continue to cook for another 20-22 minutes, or until a toothpick comes out clean. Let the muffins cool while you make the maple glaze.

close up photo pf pumpkin streusel muffins

Make the Maple Glaze

In a medium mixing bowl, whisk the powdered sugar and cinnamon. Stir in the maple syrup and vanilla extract until smooth. Add in the heavy cream a little at a time until you reach your desired consistency. I like mine a bit on the thin side, but that’s totally up to you! Pour the glaze over each muffin right before serving.

Pumpkin Streusel Muffins with Maple Glaze

Author: Elizabeth Buuck
Prep Time: 20
Cook Time: 25
Total Time: 45 minutes
Yield: 16 Muffins 1x

Print Recipe

Description

Soft and moist pumpkin muffins with a cinnamon streusel and maple glaze.

Ingredients

Scale

For the Cinnamon Streusel

1/4 C Salted Butter, cold and cubed
1/2 C All Purpose Flour
1/2 C Light Brown Sugar
1 TBSP Cinnamon

For the Muffins

1 ¾ C (225g) All Purpose Flour
1 tsp Baking Soda
2 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
½ tsp Salt
½ C (110 g) Canola Oil
½ C (100 g) Granulated Sugar
½ C (100 g) Light Brown Sugar
1 ½ C (350g) Pumpkin Puree
2 Lg Eggs, at room temperature
¼ C (60g) Buttermilk, at room temperature
1 tsp Pure Vanilla Extract
½ C Cinnamon Sugar, optional

For the Cinnamon Maple Glaze

½ C Powdered Sugar
1 tsp Ground Cinnamon
1/2 tsp Pure Vanilla Extract
2 TBSP Maple Syrup
1–2 TBSP Heavy Cream

Instructions

For the Cinnamon Streusel

In a medium mixing bowl, stir the flour, sugar, and cinnamon.
Cut in the cold butter with a pastry cutter or a fork.
Then, use your fingers to squish the butter into the streusel until it comes together and is crumbly. Set aside.

For the Pumpkin Muffins

Preheat the oven to 425 and line two muffin pans with 16 total liners.
In a large mixing bowl, whisk together the canola oil, granulated sugar, brown sugar, pumpkin puree, eggs, buttermilk, and vanilla.
Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Fold together using a rubber spatula. Don’t over mix.
Use a large ice cream scoop with a trigger to portion the muffin batter into the prepared pan. The liners should be almost filled to the top.
Top each muffin with about 2 tsp of the cinnamon crumble.
Bake at 425 for 5 minutes, then lower the oven temperature to 350 and continue to cook for another 20-22 minutes, or until a toothpick comes out clean. Allow to cool.

For the Maple Glaze

In a medium mixing bowl, whisk the powdered sugar and cinnamon.
Stir in the maple syrup and vanilla extract until smooth.
Add in the heavy cream a little at a time until you reach your desired consistency.
Pour the glaze over each muffin right before serving.

Notes

Muffins will keep at room temperature for up to 3 days, or in the fridge for up to a week.
If making ahead, wait until right before serving to drizzle on the glaze so that the streusel stays crunchy!

Keywords: pumpkin muffins, pumpkin streusel muffins, cinnamon streusel, fall desserts

If you loved the recipe for these Pumpkin Streusel Muffins, be sure to check out some of my other fall flavored desserts. Like these Dirty Chai Whoopie Pies, or this Caramel Pumpkin Pretzel Cheesecake.

SUBSCRIBE