Description
These sweet, comforting muffins are the perfect 5 PM dinner win or breakfast treat. Made with pumpkin puree, spices, and a crunchy streusel topping with a maple glaze, they are easy to make in one bowl and ready in just 30 minutes.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (245g) pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1/2 cup (120ml) milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (60g) all-purpose flour (for streusel)
- 1/3 cup (65g) light brown sugar (for streusel)
- 1 teaspoon cinnamon
- 1/4 cup (55g) cold butter, cubed (for streusel)
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tablespoons maple syrup
- 1–2 teaspoons milk (for glaze)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk granulated sugar, brown sugar, oil, egg, milk, and pumpkin puree until smooth.
- Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
- In a small bowl, mix 1/2 cup flour, brown sugar, and cinnamon. Cut in cold cubed butter with a fork until coarse crumbs form.
- Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle streusel generously over each muffin and press slightly.
- Bake for 20-22 minutes until tops are golden brown and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a cooling rack.
- Whisk powdered sugar, maple syrup, milk, and vanilla until smooth. Drizzle over cooled muffins.
Notes
Do not use pumpkin pie filling; use pure pumpkin puree. Ensure butter is cold for the streusel to get crunchy bits. Do not overmix the batter to avoid tough muffins. Use real maple syrup for the glaze, not pancake syrup. Muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 22
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin muffins, coffee cake muffins, streusel topping, maple glaze, easy dinner, 5pm dinner, fall recipes, pumpkin recipes, quick breakfast