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Pumpkin Streusel Muffins

Irresistible Pumpkin Streusel Muffins with Maple Glaze

Delight in the flavors of autumn with these Pumpkin Streusel Muffins, topped with a maple glaze.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Salted Butter Can substitute with unsalted butter.
  • 2 cups All-Purpose Flour Gluten-free blend can be used.
  • 1 cup Granulated Sugar Coconut sugar or agave are alternatives.
  • 1/2 cup Brown Sugar More granulated sugar can replace it.
  • 1 teaspoon Cinnamon Pumpkin pie spice can be used instead.
  • 1/2 teaspoon Nutmeg Allspice can be used as an alternative.
  • 1 cup Pumpkin Puree Use homemade for freshness.
  • 1/2 cup Vegetable Oil Melted coconut oil or applesauce work well.
  • 2 Eggs Flax or chia seeds can be used for a vegan option.
  • 1 teaspoon Vanilla Extract Almond extract is a great alternative.
  • 2 teaspoons Baking Powder Ensure it’s fresh.
  • 1 teaspoon Baking Soda Also ensure it’s fresh.
  • 1/4 teaspoon Ground Cloves Optional.
  • 1/4 teaspoon Ginger Optional.
  • 1/4 teaspoon Cardamom Optional.
For the Maple Glaze
  • 1 cup Powdered Sugar Sugar alternatives can be used.
  • 1/4 cup Maple Syrup Honey or agave can be substitutes.
  • 2 tablespoons Milk Any type, including plant-based.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
  2. Melt 1/4 cup of salted butter and mix in flour, granulated sugar, and spices until crumbly.
  3. In a mixing bowl, whisk together pumpkin puree, vegetable oil, both sugars, eggs, and vanilla until smooth. Sift in the dry ingredients and mix until just combined.
  4. Divide the batter among the lined muffin cups, filling them two-thirds full, and sprinkle the streusel on top.
  5. Bake for 18-23 minutes and use a toothpick to check doneness.
  6. Whisk together powdered sugar, maple syrup, and milk to create a glaze.
  7. Let muffins cool for 5 minutes in the tin before transferring to a wire rack, then drizzle glaze over the tops.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 3500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These muffins are freezer-friendly. Store in an airtight container for up to 4 days. Freeze without glaze for longer storage.

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