Description
Moist pumpkin muffins topped with a crunchy cold-butter streusel and finished with a sweet maple glaze. This recipe solves the common problem of soggy streusel for perfect fall baking.
Ingredients
Scale
- 1 cup (245g) pure pumpkin puree
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ cup (65g) all-purpose flour (for streusel)
- ½ cup (100g) packed light brown sugar (for streusel)
- ¼ cup (57g) unsalted butter, cold and cubed (for streusel)
- ½ teaspoon pumpkin pie spice (for streusel)
- 1 cup (120g) confectioners’ sugar (for glaze)
- 2 tablespoons real maple syrup (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a small bowl, combine ½ cup flour, ½ cup brown sugar, ½ teaspoon pumpkin pie spice, and a pinch of salt. Add the ¼ cup cold, cubed butter and cut it in until the mixture resembles coarse crumbs with pea-sized chunks. Set aside in the fridge.
- In a large bowl, whisk softened butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well. Stir in vanilla and pumpkin puree.
- In a separate medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and 1½ teaspoons pumpkin pie spice.
- Add dry ingredients to wet ingredients in three additions, alternating with buttermilk in two additions. Start and end with dry ingredients. Mix gently until just combined; do not overmix.
- Distribute batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle the cold streusel mixture generously over each muffin.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk confectioners’ sugar, maple syrup, and 1-2 tablespoons milk until smooth. Drizzle over cooled muffins.
Notes
The key to perfect streusel is keeping the butter cold until the very last second. Cold butter creates steam pockets that make the crumb crunchy. Do not overmix the batter to avoid tough muffins. Let muffins cool completely before glazing so the glaze sits on top rather than soaking in.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 250
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: pumpkin muffins, coffee cake muffins, streusel topping, maple glaze, fall baking, pumpkin pie spice, one bowl muffins