It’s officially fall, and that means it’s officially pumpkin spice season! And there is no better way to welcome the season than with these homemade pumpkin streusel muffins. Not only are they soft and flavorful, but they’re topped with a crumbly streusel and finished with a gooey maple glaze. They’re absolutely irresistible when slightly warm from the oven, but they also keep well in the refrigerator for up to a week—if they last that long!

Homemade Pumpkin Streusel Muffins

These from-scratch muffins are made in three steps—the batter, the streusel, and the glaze—but they’re surprisingly simple and fun to whip up on a crisp fall day. Many of the ingredients are probably already in your pantry. My favorite part is the sweetness of the maple glaze drizzled on top, but the streusel crumb topping adds a nice texture and makes them extra special too. These pumpkin muffins are the ultimate fall treat.

So What is Streusel?

Streusel is a sweet, buttery crumb topping made from flour, sugar, and butter, sometimes flavored with warm spices like cinnamon or nutmeg. The name comes from the German word streuen, which means “to scatter” or “sprinkle.” When baked, streusel becomes crisp and slightly crunchy, adding a delicious contrast to soft baked goods like muffins, coffee cake, or pies. In these pumpkin muffins, the spiced streusel not only adds texture but also a layer of flavor that make every bite taste bakery-worthy.

Pumpkin Streusel Muffins with Maple Glaze

Yields: 14–16 muffins

Prep: 25 minutes | Bake: 21-23 minutes | Total Time: 48 minutes

Ingredients:

Muffin Batter:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup avocado oil
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 ½ cups canned pumpkin purée
• 2 large eggs, room temperature
• ¼ cup milk, room temperature
• 1 ½ tsp vanilla extract

Streusel Crumb Topping:

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 tsp pumpkin pie spice
• 6 Tbsp unsalted butter, melted

Maple Glaze:

• 1 cup powdered sugar
• 2 Tbsp pure maple syrup
• 1-2 Tbsp milk (as needed for consistency)
• ¼ tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners and lightly spray. Prepare a second pan for the remaining batter (yields about 14–16 muffins total).
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
3. In another bowl, whisk together avocado oil, granulated sugar, brown sugar, pumpkin purée, eggs, milk, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Make the Crumb Topping: In a small bowl, add flour, granulated sugar, brown sugar, pumpkin pie spice and melted butter. Stir until large, moist crumbs form.
7. Spoon the crumb topping over each muffin and gently press it into the batter.
8. Bake at 400°F for 5 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and bake for an additional 16–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack.
10. Make the Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 Tbsp milk, vanilla extract, and a pinch of salt.
11. Add additional milk as needed until the glaze is smooth and drizzle-ready.
12. Drizzle glaze over mostly cooled muffins. Let set for a few minutes. Serve warm or at room temperature.

Notes:

• Storage Tips: Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
• Freezer-Friendly: These muffins freeze well for up to 3 months. Store with or without glaze. Thaw overnight in the fridge, then bring to room temp or warm briefly in the microwave. Add glaze just before serving.
• Pumpkin Pie Spice Swap: If you’re out of pumpkin pie spice, mix ¼ tsp each of ground ginger, nutmeg, cloves, and allspice. Be sure to still include the 1 tsp ground cinnamon listed in the batter.
• Milk Options: Any milk works here – both dairy or non-dairy will work well.

 

 

Here are more of our pumpkin recipes you will want to bake: Pumpkin Cinnamon Roll Skillet Cake: A Delicious Gluten-Free Treat! and Two Fall Favorites in One Slice: Gluten-Free Marbled Pumpkin Chocolate Bread.

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