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Pumpkin Muffins with Pecan Streusel and Maple Glaze Recipe

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4.4 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 12 large muffins
  • Diet: Vegetarian

Description

These Pumpkin Muffins with Pecan Streusel and Maple Glaze are moist, flavorful, and perfect for fall. Featuring a tender pumpkin-spiced crumb, crunchy pecan streusel topping, and a sweet maple glaze drizzle, these muffins combine classic autumn flavors in every bite. Resting the batter before baking enhances texture and flavor, making them ideal for breakfast or a cozy snack.

Ingredients

Muffin Batter

  • 300 grams all-purpose flour (spooned and leveled)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 4 tsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice)
  • 120 mL vegetable oil (canola, olive, or similar)
  • 250 grams light brown sugar (lightly packed)
  • 3 large eggs (room temperature)
  • 244 grams pumpkin puree (preferably Libby’s, thick consistency)
  • 170 grams Greek yogurt

Pecan Streusel

  • 56 grams salted butter (melted)
  • 120 grams all-purpose flour (spooned and leveled)
  • 70 grams light or dark brown sugar (lightly packed)
  • 30 grams pecan halves (finely chopped)

Maple Glaze

  • 60 mL maple syrup
  • 90-120 grams powdered sugar (spooned and leveled)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and pumpkin pie spice. Set aside to mix the foundational dry ingredients evenly.
  2. Combine Wet Ingredients: In a large bowl, whisk the vegetable oil and light brown sugar until well combined and smooth, creating a uniform base for the batter.
  3. Add Eggs: Add one egg at a time into the oil and sugar mixture, whisking after each addition until the mixture lightens in color and is well incorporated, about 30 seconds per egg.
  4. Incorporate Pumpkin and Yogurt: Whisk in the pumpkin puree and Greek yogurt until the mixture is completely smooth, ensuring an even pumpkin flavor throughout the batter.
  5. Mix Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and stir gently just until the last streak of flour disappears; avoid overmixing to keep muffins tender.
  6. Rest the Batter: Cover the bowl with plastic wrap, lid, or a tea towel and set it aside at room temperature to rest for 1 hour. This rest helps improve muffin texture and flavor.
  7. Preheat Oven and Prepare Tins: Preheat the oven to 425°F (218°C) and line a 12-cup muffin tin with liners or grease them lightly to prevent sticking.
  8. Make Pecan Streusel: In a small bowl, combine melted butter, flour, brown sugar, and finely chopped pecan halves. Mix until the mixture forms pea-sized clumps, the perfect crumbly topping.
  9. Fill Muffin Tins: Using a large cookie scoop or spoon, fill each muffin cup to the top with batter, ensuring even individual muffin sizes.
  10. Add Streusel Topping: Distribute the pecan streusel evenly over each filled muffin cup. Gently press the streusel into the batter to help it adhere during baking.
  11. Bake Initial High Temp: Bake the muffins at 425°F (218°C) for 5 minutes to set the tops and start rising.
  12. Reduce Oven Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 13-15 minutes, or until muffins are no longer wet-looking on top and spring back gently when pressed in the center.
  13. Cool Muffins: Remove muffins from the oven and allow them to cool in the tin for 10-20 minutes before transferring them to a wire rack for further cooling.
  14. Prepare Maple Glaze: Whisk together the maple syrup and powdered sugar until smooth. Start with 90 grams of powdered sugar and add remaining sugar if the glaze is too runny.
  15. Glaze and Serve: Drizzle the maple glaze generously over the cooled muffins. Serve and enjoy the perfect balance of sweet, spicy, and nutty flavors.

Notes

  • Resting the batter for one hour enriches the texture, giving you tender and moist muffins.
  • Use thick pumpkin puree like Libby’s for the best consistency.
  • If you prefer less sweetness, adjust the glaze powdered sugar accordingly.
  • You can toast the pecans beforehand for added nuttiness.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-muffins-with-pecan-streusel-and-maple-glaze-recipe/