Decadent Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze are the PERFECT fall breakfast recipe. The pumpkin muffins are fluffy, the streusel is crumbly and the glaze is tart, culminating in a delicious baked good that everyone will adore. Makes 12 muffins.
Love pumpkin for breakfast? Check out The BEST Pumpkin Muffins for Pumpkin Season!
It’s October! And it finally feels like autumn! (It might not tomorrow, but we’re livin’ it up while it’s gorgeous here in Texas.)
And it’s the day of the great #virtualpumpkinparty!
Several bloggers and I have come together to all post pumpkin-centric recipes for y’all. Scroll on down past the recipe card below to see what everyone made!
Why I love this recipe:
These Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze, are a new favorite in our household.
The thing that takes a little time and patience is browning the butter… but we can do that!
And once the butter is browned and cools slightly, you’re good to go. These Pumpkin Muffins with Streusel Topping bake up beautifully!
The muffins are light and fluffy. The streusel topping is delightfully crumbly and tastes of browned butter, sweetness and oats. And the maple cream cheese glaze just sends these breakfast confections over the edge.
More pumpkin breakfast recipes: Vegan Pumpkin Biscuits with Maple Butter | Pumpkin Waffles with Cinnamon Maple Syrup | Chocolate Chip Pumpkin Bread | Pumpkin Spice Pancakes | Pumpkin Overnight French Toast Casserole
Need some breakfast or brunch inspiration? Head on over to my Breakfast Recipe Index for more ideas.
What you need to make this recipe:
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- Saucepan to brown the butter
- Glass bowls
- Liquid measuring cup
- Muffin pan
- Parchment paper liners
- 1 tablespoon cookie scoop
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Pumpkin puree—please read the label on your can and ensure that you’re using this, not pumpkin pie filling. Pumpkin pie filling already has spices and sweeteners added to it.
- Granulated sugar—also known as white sugar, this is going to be what sweetens our muffin batter.
- Unsweetened applesauce—I love using applesauce in muffins instead of vegetable oil because it adds great moisture. Most applesauces are sweetened, so read the label.
- Unsalted butter—we need this for both the pumpkin muffin batter and the streusel. Brown it all together before dividing between the two. You want it to be a liquid when added to the batter.
- Eggs—these give our muffin batter structure and will help them rise in the oven. Make sure they’re at room temperature.
- All-purpose flour—we keep unbleached AP flour in our house, but the regular kind works here, too. I have not tried to make this recipe with a gluten free blend and do not recommend it. You’ll also need some for the streusel.
- Leaveners—this pumpkin muffin recipe calls for both baking soda and baking powder.
- Ground cinnamon—cinnamon and pumpkin work beautifully together. If you want to use the same amount of pumpkin pie spice if you’d like. We use this in the muffin and the streusel.
- Kosher salt—I like to use a fine grain kosher salt for baked goods. You can use the same amount of a fine grain sea salt.
- Rolled oats—this is an essential part of the streusel. They’re sometimes called old-fashioned oats. Do not use instant oatmeal or the texture won’t hold up.
- Cream cheese—I like to use a full-fat cream cheese for the glaze recipe because it has a fuller flavor.
- Maple syrup—pure maple syrup is what you want to use here, not maple-flavored syrup.
- Powdered sugar—also known as confectioners sugar, this adds some sweetness to the glaze. It will balance out the tanginess of the cream cheese.
- Vanilla extract—pure vanilla adds such a lovely aroma and flavor. If you’ve got it, please use it.
How to make Streusel Pumpkin Muffins
Brown the butter. We need this for the muffin batter and the streusel topping. Let it cool slightly.
Heat the butter over medium-low heat in a small saucepan.
Swirl the butter around the pan occasionally (or stir it with your favorite wooden spoon or rubber spatula) as it cooks. We do this so that the milk solids—the parts of the butter that darken first—don’t burn in the bottom of the pan.
When the butter is brown and smells nutty, remove the saucepan from the heat.
If you want to learn more about this process, check out How to Brown Butter!
Preheat the oven to 375°F. Place cupcake tins into a cupcake pan.
Make the Streusel for Pumpkin Muffins
Combine the rolled oats, flour, sugar, cinnamon and salt in a small bowl. Using a fork to mix them together.
Pour in the browned butter. Stir until the topping appears streusel-like and slightly clumpy, and set aside.
Make and Bake the Pumpkin Muffins
Combine the wet ingredients. Measure the pumpkin, sugar, applesauce, browned butter and eggs into a medium-sized bowl. Whisk until smooth.
Combine the dry ingredients. Measure the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Stir until combined.
Pour the wet ingredients into the dry ingredients. Fold the ingredients together with a rubber spatula until just combined.
Measure the batter into the prepared muffin tin using a cooking scoop.
Add streusel topping to each muffin.
Bake the muffins for 20-25 minutes in the preheated oven. Remove after an inserted toothpick into a muffin comes out clean.
Cool on a cooling rack for 10-15 minutes.
Make the Maple Cream Cheese Glaze
Combine the cream cheese, maple syrup, powdered sugar and vanilla extract in a medium bowl.
Use a hand mixer to whip the ingredients together until smooth. (You can make this in advance, transfer to a food storage container and refrigerate for up to 2 weeks.)
When the muffins have cooled, drizzle on top and enjoy!
Quick tips and tricks to the best Pumpkin Streusel Muffins
- Double the recipe for a crowd. This recipe is decadent and perfect for sharing for an at-home brunch. Guests will love it!
- Make some pieces of the muffins in advance. You can brown the butter in advance and refrigerate it. Likewise, you can make the glaze beforehand and keep it chilled in the fridge.
- Add pumpkin spice. If you love it and have a jar in your spice cabinet, replace the cinnamon with this.
More pumpkin muffin recipes:
- Mini Pumpkin Muffins with Chocolate Chips
- Vegan Pumpkin Muffins
- Pumpkin Cream Cheese Muffins with a Nutella Swirl
Now who’s ready to bake these beauties?
Decadent Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze are the PERFECT fall breakfast recipe. The pumpkin muffins are fluffy, the streusel is crumbly and the glaze is tart, culminating in a delicious baked good that everyone will adore.
- ½ cup rolled oats
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, browned
- ¾ cup + 2 tablespoons pure pumpkin, (NOT pumpkin pie filling)
- ½ cup granulated sugar
- 1/2 cup unsweetened applesauce
- 2 tablespoons unsalted butter, browned
- 2 eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Maple Cream Cheese Glaze
- 1.5 oz. cream cheese, softened
- 2 tablespoons pure maple syrup
- 1 tablespoon powdered sugar
- ½ teaspoon pure vanilla extract
- Brown the butter. Heat the butter over medium-low heat in a small saucepan. Be sure to use a pan with a lighter color so you can keep track of what’s happening in it. If the bottom of the pan is darker, it will be harder to see the milk solids browning in the bottom of it. Swirl the butter around the pan occasionally (or stir it with your favorite wooden spoon or rubber spatula) as it cooks. We do this so that the milk solids—the parts of the butter that darken first—don’t burn in the bottom of the pan. When the butter is brown and smells nutty, remove the saucepan from the heat.
- Preheat the oven to 375°F. Set cupcake tins into your cupcake pan, and spray with cooking spray.
Make the Streusel Topping
- In a small bowl, combine the rolled oats, flour, sugar, cinnamon and salt. Using a fork, mix them together until combined.
- Add the browned butter to the mixture. Stir until the topping appears streusel-like and slightly clumpy. (This is what you want!)
- Set aside until the muffins have been made.
Make the Pumpkin Muffins
- In a large mixing bowl, stir the pumpkin, sugar, applesauce, browned butter and eggs together until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Stir until combined.
- Pour the wet ingredients into the dry ingredients, folding the ingredients together until just combined.
- Using a cookie scoop or a 1/4 cup measuring spoon, dollop the batter into the prepared muffin tin.
- Sprinkle the streusel topping on top of the muffins.
- Transfer the pan into the preheated oven, baking 20-25 minutes, or until an inserted toothpick comes out clean.
- Let cool for 10-15 minutes, then enjoy warm!
Make the Maple Cream Cheese Glaze
- In a medium-sized bowl, combine the cream cheese, maple syrup, powdered sugar and vanilla extract.
- Beat until smooth, then set aside. (Can be refrigerated for up to two weeks, though it shouldn't last that long!)
- When the muffins have cooled slightly and are ready to be eaten, drizzle on top of the muffins.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 245Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 249mgCarbohydrates: 40gFiber: 1gSugar: 21gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.
And now, here are all my fellow bloggers’ recipes for the Virtual Pumpkin Party!
- Pumpkin Ginger Cookies with a Vanilla Glaze
- Pumpkin Buttermilk Pudding
- Dark Chocolate Pumpkin Seed Toffee Bark
- Pumpkin Slice and Bake Cookies
- Pumpkin Pie White Chocolate Brownies
- Pumpkin Spice French Macarons
- Cinnamon Swirl Pumpkin Pound Cake
- Pumpkin Spice Japanese Cheesecake
- Pumpkin Ale Cake
- Pumpkin Almond Cake with Almond Butter Frosting
- Whole Wheat Pumpkin Sugar Cookies
- Pumpkin Pie Ice Cream
- Pumpkin Pound Cake
- Pumpkin Gingersnap Pie
Savory Pumpkin Dishes
- Pumpkin & Goat Cheese Macaroni
- Harissa-Spiced Pumpkin Gnocchi
- Pumpkin Spice Almond Butter
- Roasted Pumpkin and Pork Stuffed Shells
- Pumpkin Pork Burrito Bowls
- Gluten Free Pumpkin Flatbread with Gruyére and Crispy Sage
- Pumpkin & Caramelized Onion Galette
- Creamy Pumpkin Polenta
- Thai Pumpkin Curry with Shrimp and Bok Choy
- Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
- Roasted Pumpkin with Tamarind and Coriander Chutney
- Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas
- Roasted Pumpkin Risotto with Crispy Prosciutto
- Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
- Japanese Pumpkin Temaki with Ginger Kale Chips
- Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
- Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
Pumpkin Breakfast Items
- Pumpkin Challah
- Yeasted Pumpkin Waffles with Candied Ginger
- Pumpkin Tea Bread
- Apple Cinnamon Pumpkin Muffins with Pepita Streusel
- Pumpkin Pancakes
- Maple Pumpkin Butter Brioche Toast
- Caramelized Apple Pumpkin Muffins
- Grain-Free Pumpkin Spice Pancakes
- Pumpkin Beertail with Tequila and Spiced Rum
- Pumpkin Cinnamon Rimming Sugar
- Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup