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.

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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.

3.5 2 votes

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6 Comments

Miriam decker

8 years ago

Thanks for the laugh, I think I can imagine that scenario😂 I’m gonna have to try these muffins, they look delicious!!

MyWayGourmet

Reply to Miriam decker

🙂 Thanks, Miriam! Please let me know what you think when you try it! (The recipe will be posted later this evening)

Rebecca

Looks yummy! Where’s the recipe? 🙂

Rosalin

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!