Moist and fluffy muffins loaded with pumpkin and autumn spices, piled high with a buttery streusel crumble, and drizzled with a thick maple glaze!
Labor Day has come and gone, and with all the little kiddies back in school (Thank Goddess), I think it’s safe to say that Fall, or as I like to call it, “Pumpkin Season” has begun.
So now that Fall is (unofficially) here, I’m more determined than ever to fit in ALL the pumpkin recipes I can before Winter falls upon us. However, if I had it my way, pumpkin would be acceptable ALL YEAR LONG. Tell me I’m right 100% correct in this.
To kick this season off right, I have for you…
Pumpkin Streusel Muffins with the sweetest drizzle of brown sugary maple glaze.
These muffins are soft, super moist and cakey, yet not overwhelmingly sweet. In fact, they perfectly balance out the sweetness from the crumbly streusel topping and the sugary maple glaze. With a more subtle sweetness to the muffins, you’re able to taste all of the wonderful spices which amplify that beautiful pumpkin flavor. And boy are these muffins loaded with pumpkin! An entire 15-ounce can to be exact.
I’ve found that unless if you’re making pumpkin pie, you almost always end up with a partial can of pumpkin leftover after using some for a recipe–no bueno. Luckily, no pumpkin will be wasted (or neglected) with these muffins. And with so much pumpkin in this recipe, you could pretty much consider these muffins a health food.
Except for the fact that I topped them with sugar, and then some more sugar…
C’mon, you knew I wouldn’t be able to help myself.
To kick up the sweetness factor in these muffins, I piled them high with a crumbly, brown sugary streusel made of butter, flour, brown sugar, pecans, and cinnamon. I LOVE pecans, and I love them even more with pumpkin. They just add a nice crunch to the muffins to round out all of the textures.
Once baked up and cooled (if your tastebuds can manage to wait that long), these muffins get an extra hit of sugar, thanks to a rich, lusciously thick maple glaze. As a self-proclaimed sugar-holic, I’d definitely advise you to use ALL of the maple glaze.
All.
Of.
It.
Besides, you’ll end up licking the saucepan clean anyways. I’m just saving you the guilt!
You’re welcome.
Pumpkin Streusel Muffins with a Maple Glaze
Ingredients
Muffins:
- 3 cups all-purpose flour
- 2 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, softened
- ¼ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup sour cream
- 1 (15 oz) can pumpkin puree
Streusel Topping:
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup pecans, chopped
- 2 teaspoons cinnamon
Glaze:
- 3 Tablespoons butter
- ⅓ cup maple syrup
- ¾ cup powdered sugar, sifted
Instructions
- Preheat oven to 350ºF. Line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices until well incorporated; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars together until smooth. Add the eggs, beating after each addition, followed by the pumpkin, sour cream, and vanilla. Stir in the dry ingredients until just combined. Try not to over mix.
- Scoop batter into lined muffin tin, filling about 3/4 full; set aside while you make the streusel.
- In a small saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, turn off the heat and allow to cool for 5 minutes. Add the flour, brown sugar, nuts, and cinnamon, and stir with a fork until it resembles clumps of sand.
- Spoon about a tablespoon of the streusel on top of each muffin, making sure that all of the batter is covered. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow muffins to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- As the muffins cool, prepare the glaze by melting the butter and maple syrup together in a small saucepan over medium heat. Once the butter has melted, remove pan from heat and whisk in the sifted powdered sugar. Allow to cool for 5 minutes to thicken before generously drizzling over the muffins. Serve and enjoy!