Pumpkin Muffins With Pecan Streusel and Maple Glaze
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!
Servings 12 Muffins
Calories 351kcal
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
Calories: 351kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 144mg | Potassium: 136mg | Fiber: 2g | Sugar: 27g | Vitamin A: 3515IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg