A delicious pumpkin muffin topped with a pecan streusel crunch and drizzled with a maple icing. It is all the amazing flavors of fall all rolled in to a delicious breakfast treat. These were originally meant to be delivered to my husband’s office and the morning after I made them I slept in and came into the kitchen after he left for work to find all the muffins except for one that was missing. I called him and asked what happened and he chuckled and said, “I tried one, I am not sharing these!” I laughed and said “That is going into my blog post!” So, sorry everyone at his office, I made these for you!
It was so hard watching the blog yesterday knowing there was no post for you all to see! I am so ready to settle in to my new host for the long haul and I think I found a good place to call home. Some of my favorite large blogs with lots of traffic trust my new host so I feel confident we are all going to benefit from the awesome service they are providing.
That being said I actually could not load this post on to the site because I had to wait for it to make its way on to the new host and I couldn’t log on until it was done. I totally kept busy all day to keep my mind off of it. I changed our cable provider and bought new cell phones. Now you know what I do when I am anxious… SHOP! Luckily I was home all day so I didn’t go out and buy the Mac desktop I was looking at last week… Everything in due time, first I need a desk for the computer to go on! Right now my desk is the couch and my computer is a laptop my husband got in law school years ago. Let’s just say I can go get a snack from the kitchen while I wait for Photoshop to open.
These muffins are really quick to make and the toppings can be used together or you can choose one or the other if you want something a bit quicker or simple. 
Preheat oven to 350 degrees. In a large bowl, whisk together the oil (you can also totally use half oil and half applesauce here), eggs, 1 cup sugar, ½ cup brown sugar, pumpkin, cinnamon, nutmeg, ginger, salt and baking powder carefully.
In a small bowl mash together pecans, butter, oats, brown sugar and salt between your fingers.
Using a ¼ cup ice cream scoop, add the batter into some adorable Fall themed muffin cups. Top with a sprinkle of the crumble.
In a small bowl or measuring cup add the powdered sugar, maple syrup and milk until a nice thick icing consistency (a thickness somewhere between peanut butter and honey.) Microwave for ten seconds to thin out. Using a whisk, dunk it into the cup then shake it back and forth over each muffin to make a drizzle.
Let Cool.
Iced Maple Pumpkin Pecan Streusel Muffins
Ingredients
- 1/2 cup vegetable oil (you can also use half applesauce)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 1/2 cups pumpkin purée
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups all-purpose flour
- ½ cup pecans , chopped
- 2 tablespoons butter
- ¼ cup quick or regular rolled oats
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 2 cups powdered sugar
- 1 tablespoon maple syrup
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the oil, eggs, 1 cup sugar, ½ cup brown sugar, pumpkin, cinnamon, nutmeg, ginger, salt and baking powder carefully.
- Add in the flour and mix until just mixed.
- In a small bowl mash together pecans, butter, oats, brown sugar and salt between your fingers.
- Using a ¼ cup ice cream scoop, add the batter into muffin cups. Top with a sprinkle of the crumble
Bake for 15-17 minutes.
- In a small bowl or measuring cup add the powdered sugar, maple syrup and milk until a nice thick icing consistency (a thickness somewhere between peanut butter and honey)
- Microwave for ten seconds to thin out.
- Using a whisk, dunk it into the cup then shake it back and forth over each muffin to make a drizzle.
- Let cool.
I Googled “Pumpkin Pecan Muffins,” and this recipe came up. I liked the look of the streusel topping and maple icing drizzle and decided to make them. I needed the muffins for an early morning meeting, so mixed all of the wet ingredients, made the streusel topping, and measured out the baking powder and flour the night before. I did use larger baking cups-the fancy straight-sided ones you find at really nice bakeries. (Sur la Table carries them.) I often find that pumpkin recipes yield a sloightly bland product, so I increased all of the spices slightly, and also included 1/4 teaspoon of cloves.
It took maybe 10 minutes to get them in the oven the next morning. Due to the slightly larger baking cups, my yield was only 14, and I baked them for 18 minutes.
When I served these beautiful muffins at my meeting, still slightly warm, everyone could not praise them enough! They far exceeded my expectations and I am definitely going to put them in my baking rotation for cold weather. Thanks for making me look good!
Wonderful!! I am so glad you enjoyed them! And my pleasure helping you look good!
Looks so good! Can you tell me the serving size???
Would love to help but I am not understanding the question. By serving size do you mean 1 muffin? The recipe makes a total of 24 muffins. If you mean nutritional info those are not numbers I calculate. Hope that helps but if it doesn’t I am happy to help if I can.
This looks so delicious. What a perfect Fall Breakfast food!
Thanks! They make me feel like the holidays are here!