Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze

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!

Muffin on top of white plate drizzled with glaze

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.

Close up of Pumpkin Brown Butter Streusel Muffins on baking sheet

What you need to make this recipe:

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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.
Maple Cream Cheese Glaze is drizzled onto Pumpkin Brown Butter Streusel Muffins

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!

Overhead view of muffins next to jar of glaze

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:

Now who’s ready to bake these beauties?

Maple Cream Cheese Glaze is drizzled onto Pumpkin Brown Butter Streusel Muffins
Yield: 12 muffins

Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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.

Ingredients

Streusel Topping

  • 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

Muffins

  • 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

Instructions

  1. 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.
  2. Preheat the oven to 375°F. Set cupcake tins into your cupcake pan, and spray with cooking spray.

Make the Streusel Topping

  1. In a small bowl, combine the rolled oats, flour, sugar, cinnamon and salt. Using a fork, mix them together until combined.
  2. Add the browned butter to the mixture. Stir until the topping appears streusel-like and slightly clumpy. (This is what you want!)
  3. Set aside until the muffins have been made.

Make the Pumpkin Muffins

  1. In a large mixing bowl, stir the pumpkin, sugar, applesauce, browned butter and eggs together until smooth.
  2. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Stir until combined.
  3. Pour the wet ingredients into the dry ingredients, folding the ingredients together until just combined.
  4. Using a cookie scoop or a 1/4 cup measuring spoon, dollop the batter into the prepared muffin tin.
  5. Sprinkle the streusel topping on top of the muffins.
  6. Transfer the pan into the preheated oven, baking 20-25 minutes, or until an inserted toothpick comes out clean.
  7. Let cool for 10-15 minutes, then enjoy warm!

Make the Maple Cream Cheese Glaze

  1. In a medium-sized bowl, combine the cream cheese, maple syrup, powdered sugar and vanilla extract.
  2. Beat until smooth, then set aside. (Can be refrigerated for up to two weeks, though it shouldn't last that long!)
  3. When the muffins have cooled slightly and are ready to be eaten, drizzle on top of the muffins.

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Nutrition Information:

Yield:

12

Serving Size:

1

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.

How much did you love this recipe?

Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate!

And now, here are all my fellow bloggers’ recipes for the Virtual Pumpkin Party!

Pumpkin Desserts

Savory Pumpkin Dishes

Pumpkin Breakfast Items

Pumpkin Drinks

What is your favorite recipe to make with pumpkin?

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33 Comments

  1. Ok I was already drooling over just the pumpkin and streusel combo but then you added that maple drizzle – omg yum!! This looks stunning!

    1. RIGHT?! The drizzle is just the literal icing on the cake (err… muffin.) The combination is divine, and I totally recommend giving these a shot at your own home!

  2. Wow. That is one BIG pumpkin party! Definitely drooling right now, particularly over your gorgeous muffins with golden streusel (I would eat anything with streusel on it. I’m that addicted! So good). Ha – funny how quickly browned butter can become, uh… too brown! Totally worth it for these beauties though. Hope that you’re enjoying the transition into fall, lovely xx

    1. Isn’t it ridiculous how much pumpkin goodness was shared, Laura? Seriously. Wonderful stuff. And thank you! I’d eat anything with streusel, too, because it’s SO GOOD. And we are finally enjoying the fall transition! I hope you’re enjoying yours to springtime.

    1. Thanks, lovely! That glaze is allllll kinds of ridiculous. And it’s really good on most baked goods. Which is good/bad. Mostly good. But yeaaaah. <3

  3. So much delicious pumpkin recipes going on! I love it! I can’t think of a single thing that you shouldn’t add brown butter to and I bet it goes perfectly with these pumpkin muffins!

    1. I completely agree with you about the brown butter — it makes EVERYTHING better! — and it works so well in these muffins! Thanks for stopping by.

    1. Thanks so much, Kathryn! I wish you lived nearby so I could bring you a muffin or two that you could enjoy so you don’t drool all over your computer monitor! And that streusel topping truly is outrageous in the best possible way. Happy belated pumpkin party to you, too!

    1. Thanks, Shehla! I wasn’t so sure about pumpkin for the longest time, either, but all it took was one good recipe to change my tune! I hope this one does that for you.

  4. Thanks so much for linking up at The Pretty Pintastic Party! We love your post so much we are featuring it at the party next weekend! So stop by, grab a featured button, and share some more great posts!

    1. Oh my goodness! Thanks so much, Jamie! I’m thrilled to be featured this week and can’t wait to see all the goodness shared this coming weekend!

  5. Oh. My. Goodness, Erin. That spoon photo! I’ll just be over here drooling… these look spectacular!

    1. Thanks so much, Cristina! I had my sitter hand model for me while my baby was napping. 😉 Exciting times in food photography, haha. And I’m so glad they sound great to you — they tasted pretty fantastic to me, too!

  6. You’ve done it again! This recipe combines so many of my favorites and looks so tempting! These are happening for breakfast soon. Maybe in a few weeks though, I mean I gotta look good in the wedding dress 😉

    1. Thanks, Jenna! It combines some of my favorite things, too, and is a crazy good breakfast/brunch. I have no doubt you’re going to look FABULOUS in your wedding gown, whether or not you make these before or after the wedding. 😉

  7. These look amazing! They are more like dessert, but for breakfast. Gotta try these ASAP. Pinned!

  8. These sound fantastic!!!!! That streusel with the glaze …. oh yes. Thanks for being a part of this!

  9. These muffins look absolutely delicious!! They will definitely be on my to-do list! Thanks for sharing.

    Elaine

  10. Ok, these look amazing! I’m actually making them right now! In the instructions, it says to make the cream cheese filling, with cream cheese, honey and egg, but I can’t find it in the ingredients. The instructions also talk about layering with Nutella and has no instructions on how to make the streusel topping. Maybe this is a weird Internet error??

    1. Thanks so much for the comment, Serenity. I have no idea what happened, but I e-mailed you back about this, as well as updated this recipe to reflect what you’re actually supposed to do. My recipe plugin has been acting up, and I fear it combined the instructions for TWO of my recipes here instead of just this one. So sorry for the confusion!

      1. No worries. I just ended up improvising and made the best pumpkin muffins I’ve ever made! So thank you so much for the recipe and inspiration! They were moist and I loved the streusel topping so much!

  11. I didn’t try Pumpkin Brown Butter muffins before. It looks so yummy and delicious. Thanks for this awesome party 😉

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