Pumpkin Muffins with Pecan Streusel and Cinnamon Glaze

So our oven broke down recently and it’s been a bit, shall we say, different? Trying to squeeze a lot of your cooking and baking into one tiny toaster oven can be stressful at times. “Can I put the chicken pie out for just 15 minutes while I throw in these muffins? They need to bake like, now, so I can fit in a photo shoot before it gets dark.” (Which I didn’t actually accomplish because, you guessed it, it got dark) So there was quite a lot of hauling in and hauling out for a while. But let’s put all complications aside and focus on these muffins. They’re soft, moist, flavorful with a perfect amount of spice, and have a crumbly pecan struesel and sweet cinnamon glaze. Delicious for breakfast, brunch, coffee break…BTW, these are also still delicious without the struesel and glaze.

 

Pumpkin Muffins with Pecan Streusel and Cinnamon Glaze
 
These pumpkin muffins are tender and flavorful, with a crumbly pecan streusel and cinnamon glaze.
Serves: 11 muffins
Ingredients
  • Mufffins:
  • ½ cup oil
  • 1 cup granulated sugar
  • ⅓ cup water
  • ½ cup pumpkin puree
  • 2 eggs
  • 1½ all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 Tbsp pumpkin pie spice*
  • Streusel:
  • ½ cup pecans, coarsely chopped
  • 6 Tbsp flour
  • 1 Tbsp granulated sugar
  • 1 Tbsp brown sugar
  • ½ tsp cinnamon
  • 2½ Tbsp melted butter
  • Glaze:
  • ½ cup powdered sugar
  • ½ Tbsp milk
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly toast pecans on a non-stick skillet just until fragrant. Set aside.
  3. Line a 12-cup muffin tin with 11 cupcake/muffin liners and grease with cooking spray, if needed.
  4. In a medium bowl, combine oil, sugar, water, pumpkin puree, and eggs.
  5. In another bowl, sift together flour and baking soda, (to ensure you don't get any lumps of flour in your muffins, talking from experience) and whisk in salt and pumpkin pie spice.
  6. Add the dry ingredients to the wet and fold with a spatula just until combined.
  7. Divide the batter evenly among your muffin tins.
  8. For the streusel, in a small bowl, combine pecans,flour, both sugars, cinnamon and melted butter and mix with a fork until evenly moistened and crumbs form.
  9. Sprinkle the streusel on the tops of the muffins.
  10. Bake in preheated oven for 15-20 minutes until toothpick inserted in the center comes out with a few moist crumbs.
  11. Let cool in the pans for 3 minutes before removing.
  12. For the glaze, whisk together powdered sugar, milk, and cinnamon.
  13. Drizzle on the cooled muffins and enjoy!
Notes
If you don't have pumpkin pie spice, use the following ingredients:
Heaping 1 tsp nutmeg
Heaping ⅓ tsp ginger.
Heaping 1 tsp cinnamon

4 Comments

  1. Miriam decker at

    Thanks for the laugh, I think I can imagine that scenario😂 I’m gonna have to try these muffins, they look delicious!!

    1. MyWayGourmet at

      🙂 Thanks, Miriam! Please let me know what you think when you try it! (The recipe will be posted later this evening)

  2. Rebecca at

    Looks yummy! Where’s the recipe? 🙂

  3. Rosalin at

    The posts are coming in fast! (This is a good thing)…Will have to set a side a specific time to try everything I haven’t yet. 😉 Waiting for the recipe!

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