Description
A nostalgic, cozy recipe for pumpkin muffins featuring a generous crumbly streusel topping and a thin, buttery maple glaze, inspired by the author’s grandmother’s kitchen.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 large eggs, room temperature
- 1 cup (240g) pure pumpkin puree
- 1/2 cup (120g) full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) all-purpose flour (for streusel)
- 1/2 cup (100g) brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 1/4 cup (55g) unsalted butter, cold and cubed (for streusel)
- 1 cup (120g) powdered sugar, sifted (for glaze)
- 2 tablespoons pure maple syrup (for glaze)
- 1–2 tablespoons whole milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the streusel: In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Rub in 1/4 cup cold, cubed butter with fingers or a pastry cutter until the mixture resembles coarse, wet sand with some larger clumps. Set aside.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In a separate bowl, beat softened butter and granulated/brown sugars until light and fluffy (about 2 minutes). Add eggs one at a time, beating well after each. Mix in pumpkin puree, sour cream, and vanilla.
- Combine wet and dry: Gradually add dry ingredients to wet ingredients. Fold with a spatula until just combined; do not overmix. The batter should be thick and lumpy.
- Fill muffin tins: Divide batter evenly among 12 muffin cups, filling about 3/4 full.
- Add topping and bake: Sprinkle streusel generously over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make glaze: Whisk together powdered sugar, maple syrup, and 1-2 tablespoons milk until smooth.
- Drizzle: Once muffins are completely cool, drizzle glaze over the top. Let set for 10 minutes before serving.
Notes
Do not overmix the batter to ensure fluffy muffins. Use cold butter for the streusel to create crunchy crumbs. Ensure ingredients like eggs and butter are at room temperature for better emulsification. Spoon and level flour for accurate measurement. Use pure pumpkin puree, not pie filling. Cool muffins completely before glazing to prevent the glaze from melting off.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 24
- Sodium: 210
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: pumpkin muffins, coffee cake muffins, streusel topping, maple glaze, autumn baking, brunch recipe, pumpkin spice, homemade muffins