Gorgeous and moist pumpkin muffins are topped with brown sugar and oat streusel and finished with a maple glaze. These Pumpkin muffins encompass all your fall muffin dreams in one!
Growing up maple donuts were my favorite!!! Coming from a chocoholic it was big for me to pick a maple bar over a chocolate bar. The maple glaze got me every single time. I honestly could drink it, okay I have semi-drank some maple glaze before and made myself ill, but it was worth it! LOL
A few months ago I made some Apple Muffins with a Maple Glaze and they were bomb diggity, I brought them into work for a meeting and they were all gobbled up. I think about those muffins more than one should really think about muffins.
I also think about these Maple Glazed Pumpkin Donuts from the other week... SO FREAKING DELICIOUS. Seriously I was in LOVE. The only thing that could make this better is streusel, so naturally, I got to baking again. Pumpkin Muffins it was.
Moist, full of pumpkin flavor these muffins do not disappoint. I can see pumpkin/apple/maple muffins in my near future...
Let's get to the recipe.
I am not going to lie, this recipe takes a little extra time, there are three components after all. But I think it's totally worth the extra time for the warm pumpkin muffins!
For the muffin batter you will need:
- Flour. Just all-purpose flour also known as plain flour is needed. Just be careful when you are folding in the flour to the wet ingredients, you don't want to over mix the flour and overdevelop the gluten. This would result in a tougher muffin.
- Chemical Leavening Agents. Baking powder and baking soda are used in this recipe, baking soda reacts with an acid, in this recipe the brown sugar, but there isn't enough acid to use all baking soda. So we will also use baking powder which does not need an acid to activate. But using all baking powder could create an acidic tasting baked good.
- Pumpkin Pie Spice. Full of all the gorgeous warm spices.
- Salt. Trust me you don't ever want to skip adding salt to a baked good, it helps the other flavors shine through.
- Sugar. I like a combination of brown sugar and plain granulated sugar.
- Pure Pumpkin Puree. Be careful you don't accidentally buy pumpkin pie filling you want just pure pumpkin.
- Large Eggs. It's important for the eggs to be at room temperature so they evenly incorporate with the rest of the ingredients.
- Pure Vanilla Extract. Use the real stuff, no imitation vanilla, please!!
- Vegetable Oil. You could also use another neutral oil like avocado oil or sunflower oil.
Now for a delicious streusel topping you'll need:
- Flour. Good old all-purpose flour also known as plain flour.
- Brown Sugar. Brown sugar is made with molasses so the flavors go perfectly for a warm buttery streusel topping.
- Unsalted Butter. You'll want the butter at room temperature to blend into the batter. I like to cut the butter into small cubes and let it sit out while you gather the rest of the muffin ingredients and prepare the pan.
- Oats. You can use old-fashioned or quick oats.
- Pumpkin Pie Spice. Full of all the gorgeous warm spices. You could use a mix of ground cinnamon, nutmeg, ginger, and cloves to emulate the flavors.
Now this maple glaze is totally optional but I love pumpkin and maple together so I highly suggest it!
- Confectioners Sugar. Also known as powdered sugar or icing sugar. Make sure you sift the sugar so that you have a smooth glaze with
- Pure Maple Syrup. Real stuff only please!
- Maple Extract. If you really want that punch of maple flavor then I highly suggest using some pure maple extract.
- Milk or Cream. Just a splash or two helps create the perfect drippy consistency.
Preheat oven to 415F/213C, the muffins will start baking at high heat to get a great rise on them then you'll reduce the oven temperature to let them finish baking at a cooler temperature. When you reduce the oven temperature do not open the oven door, you do not want all that hot air to escape!
Next, line a cupcake pan with liners or grease the muffin pan and set aside. You can also take a square piece of parchment paper, crinkle it up, then uncrinkle and place it in a muffin cavity for a homemade muffin liner!
In a large bowl whisk together the sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined.
Make sure there are no traces of egg yolk left behind, everything should be completely combined.
Place a sieve on top of the bowl and add all of the dry ingredients and sift into the wet ingredients.
Gently fold the dry into the wet, being careful not to overmix!
In a medium bowl mix flour, brown sugar, butter, oats, and pumpkin pie spice. Now you'll rub in the butter until you get thick clumps.
Be careful you don't want to completely rub the butter in so it disintegrates.
Sprinkle the streusel topping heavily over muffin batter and bake muffins for 5 minutes then reduce the oven temperature to 350F/180C, but do not open the oven door, bake for an additional 10-13 minutes or until a toothpick inserted comes out clean.
Place muffin tin on a wire rack to cool for at least 30 minutes before starting the glaze.
In a small bowl mix together powdered sugar, maple syrup, maple extract, and milk. If too thin add a tsp of milk at a time to reach the desired consistency.
Lay a dishtowel down and place a wire rack on top of a towel. Place muffins on the wire rack and drizzle with maple glaze. Easily remove dishtowel to throw in the wash for easy cleanup! Store any leftovers in an air-tight container. Muffins are best served the day they are made, but will last for up to 3 days.
Craving more Pumpkin Recipes
- Pumpkin Bars with Cream Cheese Frosting
- Chewy Pumpkin Chocolate Chip Cookies
- Cream Cheese Swirled Pumpkin Muffins
- Cookie Butter Pumpkin Bread
★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
Gorgeous and moist pumpkin muffins are topped with a brown sugar and oat streusel and finished with a maple glaze. These Pumpkin muffins encompass all your fall muffin dreams in one!
- 150 Grams (¾ Cup) Brown Sugar
- 50 Grams (¼ Cup) Granulated Sugar
- 14oz Pure Pumpkin Puree
- 2 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 4oz (½ Cup) Vegetable Oil
- 250 Grams (2 Cups) All-Purpose Flour / Plain Flour
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 Tablespoon Pumpkin Pie Spice
- ½ Teaspoon Salt
- 94 Grams (¾ Cup) All-Purpose Flour / Plain Flour
- 50 Grams (¼ Cup) Brown Sugar
- 25 Grams (¼ Cup) Old-fashioned or Quick Oats
- 1 Teaspoon Pumpkin Pie Spice
- 2.5oz (5 Tablespoons) Unsalted Butter, at room temperature
- 140 Grams (1 Heaping Cup) Sifted Confectioners Sugar/ Powdered Sugar
- 3 Tablespoons Pure Maple Syrup
- 1 Teaspoon Maple Extract
- 1 -2 Tablespoons Cream or Milk
- Preheat oven to 415F/213C and either line a cupcake pan with liners or grease the muffin pan and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a whisk or handheld electric mixer combine sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined.
- Place a sieve over the bowl of wet ingredients and add all of the dry ingredients then sift in and gently fold with a spatula. Be careful not to overmix the batter!
- Use a large cookie scoop to scoop batter evenly into the muffin pan, don't be afraid to fill them to the top.
- In a medium bowl mix flour, brown sugar, butter, oats, and pumpkin pie spice. Rub in the butter until you get thick clumps, you don't want to completely rub the butter in so it disintegrates.
- Sprinkle streusel heavily over muffin batter and bake muffins for 5 minutes then reduce the oven temperature to 350F/180C, but do not open the oven door, bake for an additional 10-13 minutes or until a toothpick inserted comes out clean. Place muffin tin on a wire rack to cool for at least 30 minutes before starting the glaze.
- In a small bowl mix together powdered sugar, maple syrup, maple extract, and milk. If too thin add a tsp of milk at a time to reach the desired consistency.
- Lay a dishtowel down and place a wire rack on top of a towel. Place muffins on the wire rack and drizzle with maple glaze. Easily remove dishtowel to throw in the wash for easy cleanup! Store any leftovers in an air-tight container. Muffins are best served the day they are made, but will last for up to 3 days.
Keywords: easy pumpkin muffin recipe, pumpkin streusel muffins, how to make pumpkin muffins
This post was originally published September 254, 2013 as of Septepmer 2020 the photos and text have been updated.