Barth Bakery
- Sep 26, 2018
- 2 min read

Maple Pecan Pumpkin Muffins

Updated: Dec 1, 2020

These light and moist pumpkin muffins are topped with a pecan streusel and drizzled with a maple glaze for the perfect balance of flavors. You’ll love this simple recipe that’s filled with fall spices for a warm and cozy breakfast or brunch.

Maple Pecan Pumpkin Muffins with Pecan Streusel

Maple Pecan Pumpkin Muffins with Maple Glaze

Moist Spiced Maple Pecan Pumpkin Muffins

Makes 6 jumbo muffins

Ingredients

Pumpkin Muffins

½ cup vegetable or canola oil
3 large eggs
1 tsp pure vanilla extract
1 cup granulated sugar
½ cup light brown sugar, packed
15 oz pure pumpkin puree
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ cup ground cloves
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 ¾ cups all-purpose flour

Pecan Streusel

½ cup old fashioned oats
⅓ cup all-purpose flour
⅓ cup light brown sugar, packed
½ cup pecans, chopped
2 Tbsp salted butter, melted

Maple Glaze

4 Tbsp pure maple syrup
2 Tbsp unsalted butter
1 cup confectioners’ sugar, sifted

Directions

Pumpkin Muffins

Preheat oven to 375°F. Line a jumbo muffin pan with paper liners.
In a large bowl, whisk together the oil, eggs, vanilla, sugars, pumpkin, spices, salt, baking powder, and baking soda until combined. Then add in the flour and whisk well until incorporated.

Pecan Streusel

For the pecan streusel, combine the oats, flour, brown sugar, and pecans in a small bowl. Drizzle the melted butter on top of the mixture and stir well to combine until the butter is completely incorporated and the mixture is crumbly and resembles wet sand. (I used my fingers to thoroughly mix in the butter.)
Evenly divide the batter among the cavities of the prepared pan. Then evenly sprinkle the streusel on top of each muffin.
Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool for 5 minutes in the pan, and then remove to a wire rack to cool completely.

Maple Glaze

In a small microwave-safe bowl, melt together the maple syrup and butter on high for 30 seconds. Whisk well to combine. Then whisk in the confectioners' sugar until smooth. Allow the maple glaze to cool slightly before drizzling on top of the muffins. Once the muffins and glaze are cool, drizzle the glaze on top of each muffin.