maple-glazed pumpkin streusel muffins

these muffins are the perfect seasonal dessert! moist cake packed full of Fall flavors, topped with a crumbly streusel with a delicious maple glaze drizzled over the top!

serve them warm right out of the oven or store them in an airtight container at room temperature for 1-2 days, up to 1 week in the fridge. eat them for dessert or even for breakfast!

maple-glazed pumpkin streusel muffins

yields: 18 muffins prep time: 15 minutes bake time: 20 minutes


Muffin Batter

1 ¾ cup all-purpose flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. pumpkin pie spice

½ tsp. kosher salt

½ cup vegetable oil

½ cup white sugar

½ cup brown sugar

1 ½ cups pumpkin pie filling

2 large eggs, room temperature

¼ cup milk

½-1 cup chocolate chips


¾ cup all-purpose flour

¼ cup white sugar

¼ brown sugar

5 Tbsp. butter, melted

Maple Glaze

1 ½ cup powdered sugar

2 Tbsp. milk

2 Tbsp. maple syrup


Muffin Batter

  • Preheat the oven to 425° and prepare your muffin pans with liners.

  • In a small bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt.

  • In a large bowl, whisk together the oil, 2 sugars, pumpkin puree, 2 eggs and milk.

  • Add the dry ingredients to the wet and mix until fully incorporated.

  • Gently stir in the chocolate chips.

  • Pour the batter evenly into the prepared muffin tins.


  • Using a fork, mix all the ingredients together in a small bowl until crumbs form. Don’t overmix!

  • Evenly spoon the streusel over the tops of the batter. Gently push down to ensure it sticks.

  • Bake the muffins for 5 minutes at 425°.

  • Keeping the muffins in the oven, reduce the heat to 350° and bake for another 15 minutes, or until a toothpick comes out dry.

Maple Glaze

  • Allow the muffins to cool for at least 10 minutes before you glaze.

  • During this time, whisk together all the glaze ingredients in a small bowl.

  • Drizzle the glaze evenly over the muffins and serve them warm!

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