Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- Fill muffin cups about 3/4 full to allow rising room.
Make spiced batter
- Whisk all-purpose flour, baking soda, pumpkin pie spice, and salt together in a bowl.
- Beat pumpkin puree, vegetable oil, eggs, and brown sugar until smooth, then fold into the dry ingredients until just combined.
Add streusel and bake
- Divide the batter evenly among the muffin liners.
- Mix flour, brown sugar, and cold butter cubes until crumbly, then sprinkle streusel over each muffin.
- Bake for 18-20 minutes, until a toothpick comes out clean.
Maple finish
- Drizzle warm maple syrup over the muffins right before serving.
- Drizzle while muffins are still warm for best absorption.
Notes
Pro tip: don’t overmix once the dry ingredients are folded in—stop when the batter is just combined for a tender crumb. Store muffins in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days; rewarm in the microwave for 10-15 seconds. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, use canola oil instead of vegetable oil and consider using a reduced-sugar brown sugar blend.