Pumpkin Muffins with Pecan Streusel

These Pumpkin Muffins with Pecan Streusel are moist, fluffy, and full of fall flavor. Each muffin is topped with a buttery pecan streusel and finished with a sweet maple glaze.

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

Pecan Streusel

▢ ½ cup (60 g) all purpose flour
▢ ¼ cup (50 g) granulated sugar
▢ ¼ cup (50 g) dark brown sugar packed
▢ ⅔ cup (66 g) pecans chopped
▢ ½ teaspoon cinnamon
▢ 4 tablespoon (56 g) unsalted butter melted

Maple Glaze

▢ 2 tablespoon (28 g) unsalted butter
▢ ¼ cup maple syrup
▢ 1 cup (120 g) powdered sugar
▢ pinch of salt

Instructions

Pecan Streusel

In a bowl, combine the flour, sugars, chopped pecans, and cinnamon. Mix until well combined, then add the melted butter and mix with a fork until crumbly. Set aside.
½ cup (60 g) all purpose flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) dark brown sugar, ⅔ cup (66 g) pecans, ½ tsp cinnamon, 4 tbsp (56 g) unsalted butter

Pumpkin Muffins

Preheat the oven to 425°F. Line two 12-cup muffin pans with 6 liners each, spacing them apart. (If you only have one pan, bake half the batch at a time. See notes).
In a bowl, combine the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt and whisk until completely combined. Set aside.
1¾ cup (210 g) all purpose flour, 2 tsp ground cinnamon, 1½ tsp pumpkin pie spice, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt
In a large bowl, combine dark brown sugar, oil, unsweetened applesauce, pumpkin puree, and eggs and whisk together until completely smooth.
1 cup (200 g) dark brown sugar, ½ cup vegetable oil, ¼ cup (65 g) unsweetened applesauce, 1⅓ cup (325 g) canned pumpkin puree, 2 large eggs
Sift in the dry ingredients and mix until JUST incorporated. Do not over mix.
Scoop batter into muffin liners reaching the top of the liner, then crumble the streusel on top. Make sure to use all the streusel on the muffins (it will seem like a lot, but it's really not).
Bake the muffins for 5 minutes, then reduce the oven temperature to 350℉ and bake for another 15-17 minutes until a toothpick inserted comes out clean. Cool for about 5 minutes before removing them from the muffin pan onto a cooling rack, then cool completely before topping with glaze.

Maple Glaze

In a small sauce pan, add the butter and maple syrup and place on medium heat. Let the butter melt completely, then pour in the powdered sugar, salt, and whisk until combined. Whisk thoroughly until there are no lumps (this could take a couple minutes). Initially it will look pretty lumpy from the powdered sugar, but the more you whisk, the more it comes together. Add milk to thin out as needed, but not too much. It will thicken as it cools.
2 tbsp (28 g) unsalted butter, ¼ cup maple syrup, 1 cup (120 g) powdered sugar, pinch of salt
Let it sit for at least 15 minutes to thicken a little before drizzling over the muffins.

Notes

Note: I like to space out the muffin liners (using only 6 per 12-cup pan) so the muffins have more room to rise and bake evenly. The extra airflow helps them dome beautifully instead of spreading out.

Keyword maple glaze, pumpkin muffins, pumpkin muffins with pecan streusel

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