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
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
1 ½ cup powdered sugar
2 Tbsp. milk
2 Tbsp. maple syrup
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.
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!