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4.5 from 4 votes

Pumpkin Streusel Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12
Author: Molly


  • pumpkin muffins:
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 15 oz can pumpkin
  • 3/4 canola oil
  • 1.5 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • crumb topping:
  • cup granulated sugar
  • cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter melted
  • cups cake flour
  • maple icing:
  • 2 tablespoons butter- make brown butter
  • cups powdered sugar
  • 1 teaspoons vanilla
  • 2 tbs. maple syrup
  • 1-2 tablespoons water


  • To make the crumb topping: combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and add flour. Stir using a rubber spatula just until moist. The mixture will not look very crumbly yet. Spread out mixture on parchment paper to dry until crumbly ready to use.
  • To make the muffins: Preheat oven to 375° F. Place paper liners in a regular sized muffin pan and set aside. In a large bowl, beat the eggs, brown sugar, granulated sugar, pumpkin and oil until smooth. In a medium bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt until combined. Add the flour mixture slowly to pumpkin mixture and mix well. Fill paper-lined muffin cups three-fourths of the way full. Top the muffin batter with the crumble topping until they're overflowing. Push it down slightly to keep it in place.
  • Bake the muffins for 10 minutes at 375 degrees then reduce the heat to 350 and bake for another 10-12 minutes, until muffins are set. Do not overbake. Cool in pan for 10 minutes before removing to a wire rack.
  • While muffins are cooling, make the brown butter maple drizzle. In a medium saucepan over medium-high heat, melt the butter. Allow to cook until brown specs begin to form at the bottom of the pan, about 3 minutes. Once formed, stir immediately and remove from heat. Add the powdered sugar, vanilla, maple syrup and water and stir vigorously until smooth. Add more water a tablespoon at a time until you get the desired consistency to drizzle over muffins. Using a spoon, drizzle over baked muffins and serve immediately or store in a air tight container for up to one week. Or freeze for one month.