Description
Fluffy pumpkin-spiced muffins crowned with a crunchy streusel and a drizzle of maple glaze. Perfect for fall mornings and weekend brunches!
Ingredients
Scale
Muffin Batter
- 1¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (store-bought or homemade*)
- ½ tsp salt
- ½ cup (120 ml) vegetable or canola oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1½ cups (340 g) pumpkin purée
- 2 large eggs, room temperature
- ¼ cup (60 ml) milk, room temperature (any kind, dairy or non)
Crumb Topping
- ¾ cup (94 g) all-purpose flour, spooned and leveled
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- 1 tsp pumpkin pie spice*
- 6 Tbsp (85 g) unsalted butter, melted
Maple Glaze (Optional)
- 1½ cups (180 g) confectioners’ sugar, sifted
- 2 Tbsp pure maple syrup
- 2 Tbsp milk
Instructions
- Prep & Preheat
- Heat oven to 425°F (218°C).
- Lightly grease two 12-cup muffin pans or line them with paper liners.
- Make the Muffin Batter
- In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly mixed.
- In another bowl, whisk oil, both sugars, pumpkin purée, eggs, and milk until smooth.
- Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined—no streaks of flour should remain.
- Portion the Batter
- Fill each muffin cup nearly to the top (you’ll get about 15 muffins once both pans are used).
- Prepare the Crumb Topping
- In a small bowl, stir flour, granulated sugar, brown sugar, and pumpkin pie spice.
- Drizzle in melted butter and toss with a fork until the mixture forms coarse crumbs.
- Top & Bake
- Sprinkle a generous layer of streusel over each muffin, pressing lightly so it clings to the batter.
- Bake for 5 minutes at 425°F, then without opening the oven door, reduce heat to 350°F (177°C) and continue baking 16–17 more minutes, until a toothpick comes out clean.
- (For mini muffins: bake 11–13 minutes at 350°F total.)
- Cool & Ice
- Let muffins rest in the pan for 10 minutes. Meanwhile, whisk maple syrup, milk, and powdered sugar until you have a pourable glaze.
- Drizzle the icing over warm muffins and serve.
- Storage & Make-Ahead
- Store at room temperature in an airtight container for 1–2 days, or refrigerate up to 1 week.
- To freeze, wrap cooled muffins individually and stash in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
Notes
Notes
- Pumpkin Pie Spice Substitution: If you lack mixed spice, use ¼ tsp each ground ginger, nutmeg, cloves, and allspice, plus the 2 tsp cinnamon.
- Milk Options: Whole, skim, or unsweetened almond milk all work beautifully.
- Pan Choice: A light-colored metal pan yields the best rise and even baking—glass or ceramic may require an extra 5–10 minutes in the oven.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts