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pumpkin muffins with streusel and glaze

Pumpkin Streusel Muffins with Maple Glaze

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


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



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
  • 12 TBSP Heavy Cream


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.


  • 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!