Pumpkin Pecan Muffins with Pecan Streusel

A close up of a pumpkin pecan muffin with a white glaze.

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5 from 1 vote

Pumpkin Pecan Muffins with Pecan Streusel

Soft and fluffy spiced pumpkin muffins with a pumpkin pie spice streusel topping.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 428kcal

Author: Ella Gilbert

Equipment

Muffin pan

Ingredients

Streusel Topping

¼ cup unsalted butter melted
¾ cup all purpose flour
¼ cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon kosher salt
⅓ cup pecans finely chopped

Muffins

1 ¼ cup sugar
1 ⅓ cup pumpkin puree
8 tablespoons vegetable oil
2 teaspoons vanilla extract
¼ cup sour cream room temperature
2 large large eggs room temperature
2 cups all purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 ½ teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup pecans chopped

Maple Espresso Glaze

½ tablespoon freshly brewed coffee
Drop maple extract Optional but adds more maple flavor!
1 tablespoon maple syrup
½ cup confectioners' sugar sifted
pinch kosher salt

Metric - US Customary

Instructions

Whisk together all of the streusel ingredients until all the crumbs are moist. Place in the fridge.
¼ cup unsalted butter, ¾ cup all purpose flour, ¼ cup light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, ¼ teaspoon kosher salt, ⅓ cup pecans
Preheat the oven to 425°Fahrenheit/220°Celsius and line two muffin pans with 12 muffin liners.
In a large bowl, whisk together all of the wet ingredients until smooth.
1 ¼ cup sugar, 1 ⅓ cup pumpkin puree, 8 tablespoons vegetable oil, 2 teaspoons vanilla extract, ¼ cup sour cream, 2 large large eggs
Add the dry ingredients and fold everything together until the muffin batter is smooth.
2 cups all purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 ½ teaspoon pumpkin pie spice, ½ teaspoon kosher salt
Stir in the chopped pecans.
1 cup pecans
Scoop out the muffin batter into the muffin liners to the very top. Take out the streusel and sprinkle over the muffins, gently press the streusel into the muffin batter.
Bake for 5 minutes, then without opening the oven door, lower the temperature to 350°Fahrenheit/175°Celsius and bake for an additional 16-18 minutes.
Take the muffins out of the oven and let them cool in the pan for 10 minutes. Take them out and place on a wire rack to cool completely.
Whisk all of the maple espresso glaze ingredients together. If too thick, add a splash of heavy cream or milk. If too thin, add more sifted confectioners' sugar. I like to place the glaze in a small squeeze bottle to drizzle it over, but you can also use a spoon to do that.
½ tablespoon freshly brewed coffee, Drop maple extract, 1 tablespoon maple syrup, ½ cup confectioners' sugar, pinch kosher salt

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Pumpkin: make sure you are using canned pumpkin puree and not pumpkin pie filling!

Oil: use a neutral oil like vegetable, canola or sunflower oil.

Storage: keep in an airtight container at room temperature for 1 day, or in the fridge for five days.

Freezing: freeze baked and cooled muffins in a freezer bag for up 2 months. Let them thaw in the fridge or at room temperature. You can also defrost them in the microwave.

Nutrition