Mini Pumpkin Streusel Muffins
These mini pumpkin muffins are soft, spiced, and topped with a buttery streusel for the perfect fall bite. A drizzle of sweet maple glaze takes them over the top—perfect for breakfast, brunch, or a cozy autumn treat!
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).