These pumpkin muffins are incredibly moist, bursting with flavour, and very easy to make. They are topped with a sweet and crunchy pecan streusel and drizzled with a maple glaze, making them a delightful treat for everyone to enjoy!
Fall welcomes the arrival of pumpkin spice, apple cider, and warm, comforting meals. The tree leaves change to various shades of orange and red, and the oven gets fired up after long, hot summer days.
If you’re looking for the perfect Fall baking recipe to embrace the season, you’re in the right place! These pumpkin streusel muffins are so moist and packed with amazing Fall flavours.
Made with my homemade pumpkin pie spice, which is packed with warm spices like cinnamon, nutmeg, ginger, allspice, and cloves. As they bake, the entire house begins to smell like Fall!
What really elevates these muffins is the pecan streusel crumb sprinkled on top before baking. It adds a caramelised, sweet, and crunchy topping that is so good. But I’m not done just yet, once the muffins are cool, maple glaze is also drizzled over the top!
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Ingredients and Substitutions
- All-purpose flour – unbleached all-purpose flour or plain flour.
- Baking powder – baking powder, which is not the same as baking soda!
- White sugar – this recipe uses white granulated sugar. You could try substituting coconut sugar 1:1, but I haven’t tested the recipe.
- Brown sugar – light brown sugar, firmly packed. If you like a sweeter muffin, add 1/4 cup more brown sugar.
- Pumpkin Pie Spice – homemade or storebought can be used. Substitute 1:1.
- Vegetable Oil – rapeseed, canola, coconut oil or light olive oil.
- Eggs – large eggs are required for this recipe.
- Yogurt – plain yogurt or plain Greek yogurt to add moisture to the muffins. This can be substituted 1:1 for sour cream or milk.
- Pumpkin Puree – this can be storebought in a can. Make sure it’s pumpkin puree, not pumpkin pie filling (they are not the same). Where I live, we can’t buy pumpkin puree in a can, so I make my own homemade pumpkin puree. It’s super simple to make and can be substituted 1:1.
- Vanilla Extract – a quality vanilla extract is a must in any baker’s pantry. It’s so much better than a vanilla essence, which is imitation vanilla.
- Pecans – the sweet pecans paired with the warm spices and pumpkin flavours go so well together, but if you don’t care for pecans, try walnuts instead. Otherwise, omit the nuts altogether.
Muffin Baking Supplies
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Makyla’s Baking Tip!
If you want a more indulgent muffin, I suggest doubling the pecan streusel recipe. This will generously top the muffins with plenty of crumbly goodness!
How to Make Pumpkin Streusel Muffins
The printable recipe card below has the full ingredients list and instructions.
Preheat the oven to 200℃ (400℉). Line a 12-cup muffin tray with muffin liners.
Finely chop the pecans into crumb-sized bits. Soften the butter in the microwave for 20 seconds (it should be very soft and partially melted). Add the pecans, butter, flour, brown sugar, cinnamon, and salt into a small mixing bowl. Mix together with a fork until combined. It will be a wet, clumpy mixture. Place aside.
In a large mixing bowl, whisk together the oil, white sugar, brown sugar, eggs, pumpkin puree, yogurt and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
Carefully whisk the dry ingredients into the wet ingredients. Mix until just combined.
Add the muffin batter evenly into the 12 cups (about 3/4 fill).
Crumble the pecan streusel topping over each muffin, pressing it in slightly to prevent it from falling off as the muffins bake.
Bake in the preheated oven for 5 minutes, then turn the temperature down to 190℃ (375℉) and continue baking for another 20-22 minutes or until a toothpick comes out clean. Let the muffins cool down in the tray for 5 minutes then transfer to a wire rack.
Whisk together the powdered sugar, maple syrup, and vanilla until it reaches a runny consistency and drizzle over the muffins.
Pumpkin Streusel Muffins FAQ’s
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Simply cook the pumpkin, then puree it until smooth. Make sure to drain any excess water to match the consistency of canned pumpkin puree.
How do I store pumpkin streusel muffins?
You can store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can keep them in the refrigerator for up to a week or freeze them for up to 3 months.
Why are my muffins dense and not fluffy?
Overmixing the batter can lead to dense muffins. Mix just until the dry ingredients are combined with the wet. Also, make sure your baking powder is fresh for the best results.
More Fall Recipes & Inspiration
Pumpkin Muffins With Pecan Streusel and Maple Glaze
Ingredients
For the Pecan Streusel
- ½ cup pecans (60g) chopped
- 3 ½ tablespoons butter (50g) melted
- ¼ cup all-purpose flour (30g)
- ¼ cup brown sugar (50g) packed
- ¼ teaspoon ground cinnamon
- 1 pinch salt
For the Pumpkin Muffins
- 1/2 cup vegetable oil (100g)
- ½ cup brown sugar (100g) firmly packed
- ¼ cup white granulated sugar (50g)
- 2 large eggs
- 1 cup pumpkin puree (225g) not pumpkin pie filling
- ¼ cup plain yogurt (67g)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (210g)
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons pumpkin pie spice homemade or storebought
- ¼ teaspoon salt
Maple Glaze
- 1/2 cup powdered sugar (55g) same as icing sugar
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 200℃ (400℉). Line a 12-cup muffin tray with muffin liners.
Make the Pecan Streusel Topping
- Finely chop the pecans into crumb-sized bits.
- Soften the butter in the microwave for 20 seconds (it should be very soft and partially melted).
- Add the pecans, butter, flour, brown sugar, cinnamon, and salt into a small mixing bowl. Mix together with a fork until combined. It will be a wet, clumpy mixture. Place aside.
Make the Muffins
- In a large mixing bowl, whisk together the oil, white sugar, brown sugar, eggs, pumpkin puree, yogurt and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
- Carefully whisk the dry ingredients into the wet ingredients. Mix until just combined.
Bake the Muffins
- Add the muffin batter evenly into the 12-cups (about 3/4 fill).
- Crumble the pecan streusel topping over each muffin, pressing it in slightly to prevent it from falling off as the muffins bake.
- Bake in the preheated oven for 5 minutes, then turn the temperature down to 190℃ (375℉) and continue baking for another 20-22 minutes or until a toothpick comes out clean.
- Let the muffins cool down in the tray for 5 minutes then transfer to a wire rack.
Glaze the Muffins
- Whisk together the powdered sugar, maple syrup, and vanilla until it reaches a runny consistency.
- Drizzle the maple glaze over the muffins.
Notes
- Pumpkin Pie Spice Substitute: You can follow this simple pumpkin pie spice recipe to make a homemade mix.
- How do I store pumpkin streusel muffins? Store them in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to three months.
- Why are my muffins dense and not fluffy? Overmixing the batter can lead to dense muffins. Mix just until the dry ingredients are combined with the wet. Also, make sure your baking powder is fresh for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
