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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.