Pumpkin muffins with gingersnap streusel are basically fall in handheld form. These ultra moist muffins have a crackly gingersnap streusel and a miso maple drizzle that keeps every bite from veering too sweet. They're cozy, but with an edge.
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Table of Contents
- Pumpkin spice and everything nice
- Everything you need to make this recipe
- How to make these pumpkin muffins
- Servings and pairings
- Storage tips
- Recipe FAQs
- Want more fall dessert recipes?
- Pumpkin Muffins Recipe
Pumpkin spice and everything nice
Pumpkin muffins are already a good time, but these? Next level. We’re talking a buttery gingersnap streusel and a maple-miso drizzle that hits sweet and salty. Grab a coffee, eat one warm, and good luck stopping at just one. They’re the kind of bake you’ll keep on repeat till the last leaf drops.
Everything you need to make this recipe
Three easy pieces stand between you and peak fall muffin glory: the pumpkin muffin, the gingersnap streusel, and a salty-sweet miso maple drizzle. Each takes about five minutes—promise—so let’s break it down.
Gingersnap Streusel
- Gingersnap cookies + light brown sugar + unsalted butter + flour: Think coffee-cake crumble but with extra snap from the cookies. It bakes up buttery and crisp, like the crunchy top of your dreams.
Pumpkin Muffins
- Granulated sugar + light brown sugar + eggs + pumpkin puree + vegetable oil + milk + vanilla extract + baking soda + salt + pumpkin pie spice + cinnamon + cardamom + flour: One bowl. Wet stuff first, dry stuff next, stir until you’ve got a thick, cozy batter that already smells like fall.
Miso Maple Glaze
- White miso paste + maple syrup + powdered sugar + milk: Sweet meets savory. The miso sneaks in a little umami so the glaze tastes balanced, not tooth-aching.
Kitchen equipment needed:
- muffin pan + 12 cupcake liners
- 2 small mixing bowls
- 1 large mixing bowl
- whisk
- cookie scooper (optional)
How to make these pumpkin muffins
1. Make the streusel
Stir the streusel ingredients together with a fork until it looks like damp sand. (No need to overthink it.)
2. Combine the wet ingredients
In a big bowl, whisk all the wet ingredients until smooth. That’s it—done.
3. Add the dry ingredients
Add the dry ingredients right on top, whisk until just combined. Thick, cozy batter = success.
4. Spoon the batter into liners
Use a cookie scoop if you have one (or a spoon, measuring cup—whatever’s closest) to portion the batter into muffin liners.
5. Add the streusel then bake
Generously sprinkle that gingersnap streusel over each muffin and pop the pan in the oven.
6. Let the muffins cool then make the glaze
Let the muffins hang out and cool while you make the glaze.
7. Drizzle the glaze
Drizzle the miso-maple glaze with gusto. Extra drips are the vibe.
Servings and pairings
A few favorite ways to show off these cozy little muffins:
- Fall brunch – Pile them high on a platter with fruit and a carafe of coffee. They’re the easiest “wow” moment on a fall-inspired brunch spread.
- Bring-to-anything bake – Work potluck? Family birthday? Last-minute friend hang? These travel like a dream and disappear fast—breakfast or dessert, your call.
Drink Pairings:
- Coffee: Classic and unbeatable. Hot mug + warm muffin = best morning ever.
- Apple cider: Sweet, crisp, and perfectly autumn. The muffins are mellow enough to handle that extra apple-y sugar hit.
Storage tips
Cover in an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Recipe FAQs
Can I omit the glaze?
Yes, you can easily omit the glaze. The muffins will still be delicious without it, just more of a crumb cake vibe.
What can I substitute for pumpkin pie spice?
Combine ¾ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice to create 1 teaspoon of the spice blend.
Can I use a different type of oil?
Avocado oil also works great in this recipe!
Can I use any type of milk for this recipe?
Any type of milk will work (almond, oat, whole milk, skim milk).
Want more fall dessert recipes?
Check-out these fun noodle recipes:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Pumpkin Muffins with Gingersnap Streusel and Miso Maple Glaze
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Pumpkin muffins with gingersnap streusel are basically fall in handheld form. These ultra moist muffins have a crackly gingersnap streusel and a miso maple drizzle that keeps every bite from veering too sweet. They're cozy, but with an edge.
Ingredients
Gingersnap Streusel
- 6 gingersnap cookies
- ¼ cup packed light brown sugar
- 4 tbsp unsalted butter, melted
- ½ cup all-purpose flour
Pumpkin Muffins
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 and ½ cups canned pumpkin puree
- ¼ cup milk, at room temperature
- ½ cup vegetable or canola oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 2 tsp cinnamon
- ½ tsp cardamom
- 1 and ¾ cups all-purpose flour
Miso Maple Glaze
- ½ tbsp white miso paste
- 1 tbsp maple syrup
- ½ cup powdered sugar
- ½ tbsp milk
Instructions
- Make the streusel: Preheat oven to 375°F and line a muffin pan with 12 cupcake liners. Place the gingersnap cookies in a plastic bag, then use a rolling pin or a hard object to crush the cookies into coarse crumbs (crumbly not sandy). Measure out ⅓ cup of crumbs and add to a small mixing bowl (if you don't have enough crumbs, crush more cookies as needed). To the same bowl add the remaining streusel ingredients then use a fork to combine until the mixture resembles wet sand. Set aside.
- Combine the wet ingredients: To a large mixing bowl whisk the granulated sugar, brown sugar and eggs until creamy. Add the pumpkin puree, vegetable oil, milk, and vanilla extract then whisk to combine.
- Add the dry ingredients: To the same bowl add the baking soda, salt, pumpkin pie spice, cinnamon, and cardamom then whisk to combine. Finally, add the flour then whisk until just combined.
- Spoon the batter into liners: Use a cookie scooper, measuring cup or a spoon to fill the cupcake liners with batter (they should be about ⅔ of the way full).
- Add the streusel then bake: Use your hands to sprinkle a small handful of streusel over the batter of each muffin. Bake the muffins for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool then make the glaze: Allow the muffins to cool in the pan for 10 minutes, then transfer the muffins to a cooling rack while making the glaze. In a small mixing bowl whisk together the miso paste and maple syrup until there are no clumps. Next add the powdered sugar and milk then whisk until smooth and creamy. Add a splash more milk to loosen the glaze if needed.
- Drizzle the glaze: Once the muffins have cooled for at least 20 minutes, use a spoon to drizzle the glaze over each muffin. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Oven
Nutrition
- Calories: 336
- Sugar: 25g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 42mg
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