16. Pumpkin Streusel Muffins With Maple Glaze
These Pumpkin Streusel Muffins with Maple Glaze capture the very essence of a cozy autumn morning, blending warm pumpkin spice with a wonderfully crumbly texture. Each muffin boasts a tender, moist crumb infused with classic fall aromatics, expertly crowned with a sweet, buttery streusel topping that provides the perfect textural contrast. The crowning glory is a luscious drizzle of maple glaze, made simple by utilizing the included mix, which melts slightly over the warm muffins. These are remarkably easy to assemble—especially with the included mix—making them a fantastic option for a weekend brunch centerpiece or an on-the-go weekday treat.
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 11 tablespoons butter
- 1 package Pumpkin Bread & Maple Glaze Mix
- 17 tablespoons water
- 1 large egg
Directions
Preheat oven to 375°F.
In a small bowl, combine the first 4 ingredients with 4 tablespoons of melted butter to create the streusel mixture.
In a large bowl, combine Pumpkin Bread & Maple Glaze Mix packet 1, 1 cup of water, 6 tablespoons of melted butter, and the egg; blend well to create the batter.
Divide the batter evenly among 12 greased muffin cups.
Sprinkle the streusel mixture over the batter in the muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins completely in the pan.
Remove the cooled muffins from the pan.
In a small bowl, combine Pumpkin Bread & Maple Glaze Mix packet 2, 1 tablespoon of water, and the remaining 1 tablespoon of melted butter.
Whisk the glaze mixture until smooth.
Drizzle the glaze over the muffin tops.
Frequently Asked Questions
How long will these Pumpkin Streusel Muffins stay fresh, and what is the best way to store them?
These muffins are best enjoyed within 2-3 days when stored in an airtight container at room temperature. If you need to keep them longer, they can be refrigerated for up to a week, though the streusel topping may soften slightly. For longer storage, freeze them tightly wrapped for up to three months.
Can I substitute regular flour for the all-purpose flour in the streusel topping for these muffins?
While the recipe calls for 3/4 cup of all-purpose flour for the streusel, you can substitute it with a 1:1 gluten-free blend if needed. Ensure the substitution maintains the dry consistency required when mixed with the 4 tablespoons of melted butter and other dry ingredients.
What is the best way to ensure a perfectly moist texture for these Pumpkin Streusel Muffins?
To achieve optimal moistness, be careful not to overmix the batter after combining the Pumpkin Bread & Maple Glaze Mix packet 1 with the water and butter. Also, ensure your oven is fully preheated to 375°F for the full 20-minute bake time to cook them evenly without drying them out.
