These mini pumpkin streusel muffins are the kind of cozy, bakery-style treat that makes your kitchen smell amazing and your morning feel a little more special. They’re soft, warmly spiced, and topped with a buttery streusel that gives just the right bit of crunch. A quick maple glaze drizzle finishes them off for the perfect sweet bite.
If you’re looking for easy fall breakfast ideas that feel elevated without being complicated, this recipe is it. These muffins are simple enough to whip up on a busy morning but fancy enough to serve at a fall brunch or gathering.
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Ingredients for Mini Pumpkin Streusel Muffins
This recipe uses my go-to pumpkin muffin base with an easy streusel topping and a simple glaze. All ingredients are pantry-friendly and perfect for fall baking.
For the muffins:
- 1 cup pumpkin purée
- ½ cup vegetable oil (or melted butter)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
For the streusel:
- 6 tablespoons all-purpose flour
- 6 tablespoons brown sugar
- 4 tablespoons cold unsalted butter, cubed
- 1 teaspoon cinnamon
- Optional: 2 tablespoons chopped pecans for crunch
For the maple glaze:
- 3/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk or cream (adjust for consistency)
How to Make Pumpkin Streusel Mini Muffins
These muffins look fancy but are very beginner-friendly. The batter comes together quickly, and the streusel and glaze take just a few minutes each.
1. Preheat and prep
Preheat your oven to 350°F (175°C). Line a mini muffin tin with liners or lightly grease each well.
2. Mix the muffin batter
In a medium bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla until smooth. Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir until just combined—don’t overmix.
3. Make the streusel
In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter and use a fork (or your fingers) to mash everything together until crumbly. Stir in chopped pecans if using.
4. Assemble and bake
Spoon muffin batter into the prepared tin, filling each well about ¾ full. Top each muffin with a generous pinch of streusel.
Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
5. Glaze and serve
While the muffins are cooling, whisk together the powdered sugar, maple syrup, and milk to make the glaze. Drizzle over the cooled muffins using a spoon or piping bag.
Pro Tips for Perfect Pumpkin Streusel Muffins
- Cold butter is key for the streusel. It gives that buttery crumble you want. It requires more effort, but it’s totally worth it! Warm butter will give you melted, goopy streusel that will absorb into your muffins and just create a hard coating on top. Cold butter is the way to go.
- Use real maple syrup for the glaze — the flavor is worth it! If you use the syrup that’s made for pancakes, it will be watered down and the maple flavor won’t shine through.
- Don’t overfill the muffin cups. Leave a little space for the streusel to sit on top without spilling over.
- Double the streusel for extra fun and yumminess! You can also add some oats to the streusel (use a bit more butter if you add more dry ingredients) to give your streusel even more texture.
FAQs
Can I make these as regular-size muffins?
Yes! This recipe will make about 10–12 standard muffins. Bake for 18–22 minutes, checking with a toothpick.
Can I make them ahead?
Definitely. These keep well in an airtight container for 2–3 days, or up to 5 days in the fridge. The glaze may absorb a bit over time but still tastes great.
Can I skip the glaze?
Of course! The streusel adds plenty of flavor and texture on its own. The glaze just adds a little extra sweetness and that maple-flavor for a finish.
Can I freeze these?
Yes — freeze them unglazed for best results. Add the maple glaze after thawing for the best texture and presentation.
If you’re craving something cozy but easy, these pumpkin maple streusel mini muffins are the answer. They’re warm, spiced, and topped with a buttery crumble that pairs perfectly with a sweet maple glaze. Whether you’re baking for brunch, meal prep, or just need something delicious with your coffee, this fall recipe is one you’ll want to make on repeat.
Mini Pumpkin Streusel Muffins
Ingredients
Mini Pumpkin Muffins
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
Streusel
- 6 Tbsp flour
- 6 Tbsp brown sugar
- 4 Tbsp cold unsalted butter
- 1 tsp cinnamon
- 1 Tbsp chopped pecans optional
Instructions
Make Pumpkin Muffin Batter
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with liners or lightly grease each well.
- In a medium bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla until smooth.
- Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir until just combined—don’t overmix.
Make Streusel and Bake
- In a small bowl, mix the flour, brown sugar, and cinnamon.
- Add the cold butter and use a fork (or your fingers) to mash everything together until crumbly. Stir in chopped pecans if using.
- Spoon muffin batter into the prepared tin, filling each well about ¾ full.
- Top each muffin with a generous pinch of streusel.
- Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Glaze Muffins
- While the muffins are cooling, whisk together the powdered sugar, maple syrup, and milk to make the glaze.
- Add more milk as necessary to adjust for texture. You want a glaze that's more on the thick side, but it should still easily be able to be drizzled on top of your mini pumpkin muffins.
- Drizzle glaze over the cooled muffins using a spoon or piping bag (or small icing bottle).
