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 muffins are tender and flavorful, with a crumbly pecan streusel and a silky spiced glaze.
Servings 11 muffins

Ingredients

Muffins:

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/3 cup water*
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice*

Struesel:

  • 1/2 cup coarsely chopped pecans
  • 6 Tbsp all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 2 1/2 Tbsp melted butter

Glaze:

  • 1/2 cup powdered sugar
  • 1-1 1/2 Tbsp milk enough to make a thick glaze
  • 1/2 tsp cinnamon

Instructions

  • Toast chopped pecans on a dry skillet until fragrant. Set aside.
  • Preheat oven to 350 degrees F. Line a 12 cup muffin pan with 11 paper liners.
  • In a medium bowl, combine oil, sugar, water, pumpkin puree, eggs, and vanilla.
  • In a smaller bowl, sift together flour and baking soda. Whisk in pumpkin pie spice and salt.
  • Add dry ingredients to pumpkin mixture and fold with a spatula just until combined.
  • Divide evenly among prepared muffin tin.
  • For the streusel, in a small bowl combine toasted pecans, flour, both sugars, salt, cinnamon, and melted butter. Stir with a fork until crumbs form.
  • Sprinkle the streusel evenly on top of the muffins.
  • Bake for 15-20 min or until a toothpick comes out with a few moist crumbs. Let muffins cool for 3 min in the pan before removing.
  • Whisk all glaze ingredients together in a small bowl. Drizzle on the cooled or warm muffins. Enjoy!

Notes

*If using homemade, more watery pumpkin puree, reduce the water by half.
*If you don't have pumpkin pie spice, make your own by combining: Heaping 1 tsp nutmeg, heaping 1 tsp cinnamon, and heaping 1/3 tsp ginger.

6 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!

  4. Janet Hofer at

    This has became our favorite pumpkin recipe, love the pictures😋

    1. MyWayGourmet at

      Thank you!

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