Sweet Things Remembered

These pumpkin muffins are soft, warmly spiced, and topped with a buttery maple brown sugar streusel for the perfect fall treat. They’re cozy, homemade, and delicious alongside a cup of coffee on a crisp autumn morning.

In college, I was involved with Cru, a Christian organization that connects people with Jesus, helps students grow in their faith, and fosters an amazing community of believers on campus. Muffins of any kind always make me think of a women’s event we did with Cru called “Mug N Muffin.” It was one of my favorite events we hosted.

My sophomore year, I led a life group, but I also served on the women’s team, helping to plan events geared toward the women in Cru. Mug N Muffin was an event we would do a couple of times each semester on a Saturday morning. Everyone would bring their own mug, and we would serve muffins alongside coffee and tea. We would all cozy up in the living room at one of the Cru staff houses, enjoy our muffins and hot beverages, and spend time together. We would also have someone lead us in a Bible study.

I think what I loved about that event so much, outside of getting to connect with others and with Jesus, was the coziness. There is nothing quite like being cuddled up in a comfy spot, wrapped in a blanket, with a warm drink and a sweet treat.

As we get into the fall season, I am looking forward to all the cozy days and nights ahead. And while muffins are often thought of as a breakfast food, they are a tasty treat to enjoy any time of day. These pumpkin muffins capture all the flavors of the season and are perfect for a slow, cozy fall morning, or for snuggling up with a good book at the end of a busy day.

Ingredients

For the Streusel Topping:

• All-Purpose Flour
• Brown Sugar
• Cinnamon
• Salt
• Butter, cold
• Maple Syrup

For the Muffins:

• Pumpkin
• Granulated Sugar
• Brown Sugar
• Vegetable Oil
• Eggs
• Vanilla Extract
• Milk
• All-Purpose Flour
• Baking Soda
• Cinnamon
• Pumpkin Pie Spice
• Salt

Equipment

• Muffin/Cupcake Pan
• Muffin/Cupcake Liners
• Mixer
• Measuring Tools

How to Make Pumpkin Muffins with Maple Brown Sugar Streusel

Make the Streusel Topping:

• In a bowl, stir together ½ cup all-purpose flour, ⅓ cup brown sugar, ½ tsp cinnamon, and a pinch of salt.
• Add 1 tbsp maple syrup and 4 tbsp (half a stick) cold butter cut up into cubes. Cut the butter into the dry ingredients using a fork until there are coarse crumbs.
• Place the mixture into the fridge while preparing the muffins.

Make the Muffins:

• Preheat oven to 350° and prepare two muffin pans.
  • You can grease the muffin cups or use liners. For regular sized muffins, I prefer using liners.
• In a bowl, stir together 1¾ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, ¾ tsp pumpkin pie spice, and ½ tsp salt. Set aside.
• In a mixing bowl, add one 15 oz can of pumpkin, 1 cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil. Mix on medium speed until well combined.
• Continue mixing on medium and add 2 large eggs and 1 tsp vanilla. Mix until well combined.
• Turn the mixer to low and alternate adding the dry ingredients with ½ cup milk, ending with the dry ingredients. Mix until just combined and the flour is fully disappeared into the batter.
  • I like to add a third of the flour mixture, half of the milk, another third of the flour mix, the rest of the milk, and then the rest of the flour mix.
• Divide the batter into the muffin cups, filling them ¾ of the way full.
• Remove the streusel topping from the fridge, stir it to break it up a bit, and then top each of the muffins with some streusel.
  • I used a 1 tbsp measuring spoon to put even amounts on each of the muffins to start, and then go back through to add a little more to each until all of the streusel is gone. I had enough that each muffin was fully covered.
• Bake for 18-22 minutes. Muffins are done when a toothpick can be inserted and clean when removed.
• Let the muffins cool for 5-10 minutes in the pan, and then transfer to a wire rack to cool the rest of the way. Enjoy!

Questions You May Have

How do I store pumpkin muffins?

Store your muffins in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days. You can also freeze them for up to 3 months, just set out at room temperature to thaw.

Can I use this muffin recipe to make a pumpkin loaf instead?

Yes! This pumpkin muffin recipe is formulated to work as either muffins or a loaf. To make a loaf, just add the batter to a loaf pan, top with the streusel, and bake for 70 to 80 minutes until a toothpick comes out clean.

How do I keep the streusel topping crumbly?

To keep the topping crumbly, you need to keep it cold until you use it. Adding cold butter to the dry ingredients for the streusel produces the crumbles, and then placing it in the fridge while making the muffins will keep it cold until adding it to the muffins. You should also try not to handle it too much with your hands, so that the heat from your hands doesn’t heat up the butter.

I originally tried the topping using a melted butter, and the topping was too wet. What was supposed to be the streusel just melted into the muffins, instead of staying on top.