Maple Glazed Chocolate Chip Streusel Pumpkin muffins

Streusel topping

  • 25g (2 tablespoons) granulated sugar
  • 50g (1/4 cup) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 55g (4 tablespoons) unsalted butter melted
  • 60g (1/2 cup) plain flour
  • 55g (⅓ cup) chocolate chips


  • 190g (1 1/2 cups) plain flour
  • 2 teaspoons speculaas spice, ground cinnamon or pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 130g (2/3 cups) light brown sugar
  • 80ml (1/3 cup) canola, vegetable or melted coconut oil
  • 340g (1 ½ cups) canned pumpkin puree
  • 1 teaspoon vanilla extract

Maple icing

  • 5 tablespoons icing sugar
  • 2-4 teaspoons maple syrup, more if needed
  • 1/8 teaspoon ground cinnamon
  1. For the streusel topping; In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined, add chocolate chips and stir again. Set aside.
  2. For the muffins; Heat oven to 180°C (350°F). Grease a 12 cup muffin tin, or line with paper liners.
  3. In a medium bowl, combine flour, speculaas/cinnamon/spice, baking soda, baking powder, and salt.
  4. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree, and vanilla, until combined. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.
  5. Divide the batter between 12 muffin cups. Divide the streusel topping evenly between the muffins and scatter them over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins, comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
  6. For the glaze; Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar (to thicken) or more maple syrup (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.