Pumpkin Spice Muffins with Maple Pecan Streusel
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"Fall" in Love with These Pumpkin Spice Muffins!
These muffins are so good, they’ll have you saying, “Oh my gourd” with every bite!
Pumpkin Spice Muffins with Maple Pecan Streusel
Yield: 12 muffins
Streusel
½ cup coarsely chopped pecans
½ cup (63 g) all-purpose flour
¼ cup (50 g) packed light brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt*
1 teaspoon maple syrup
4 tablespoons chilled unsalted butter, cut into ½" pieces
Maple Drizzle
3 Tablespoons unsalted butter
⅓ cup maple syrup
½ teaspoon vanilla bean paste* or extract
1 ½ cups powdered sugar, plus more if needed
Pinch kosher salt
Muffin
2 large eggs
1½ cups (300 g; packed) light brown sugar
1 cup (230 g) unsweetened pumpkin purée (not pumpkin pie mix)
¼ cup vegetable or blood orange olive oil*
¼ cup whole milk
1 tablespoon pumpkin pie spice
1 tablespoon vanilla bean paste or extract
2 teaspoons kosher salt
4 tablespoon (2 oz) unsalted butter, melted
1½ teaspoon baking powder
2 cups (250 g) unbleached all-purpose flour
Nonstick spray, optional
Place a rack in middle of oven and preheat to 375°F. Line cups of a standard 12-cup muffin pan with paper liners. To make the Streusel, whisk together pecans, flour, sugar, salt, and pie spice in a small bowl. Add chilled butter, and maple syrup. Using a pastry dough cutter* or fingers, rub butter into dry ingredients until pea-size lumps form. Cover Streusel and chill until ready to use.
In a large bowl, add the eggs and whisk until combined. Add the sugar, pumpkin, olive oil, milk, vanilla, and melted butter. Whisk until smooth, about 1 minute. In a separate bowl, stir together your remaining dry ingredients (baking powder, salt, pie spice, all-purpose flour). Add the dry ingredients into the wet ingredients and fold in with a rubber spatula or batter whisk* until just incorporated and no large dry streaks of flour remain. Do not to overmix, the batter will be lumpy. This procedure is what bakers call the muffin method.
Lightly coat a 3 oz potion scoop (#12)* or ⅓-cup measure with nonstick spray. Scoop batter evenly among cups of prepared pan. Top batter with Streusel and gently press onto surface to adhere.
Bake until Streusel is crisp and muffins spring back when lightly pressed with your fingers, about 15–25 minutes. Meanwhile, melt the Maple Drizzle butter over medium heat in a small saucepan. Whisk in the maple syrup until melted. Remove from the heat. Whisk in the vanilla, powdered sugar, and salt until smooth. For a thicker drizzle, add additional powdered sugar as needed. Cover with plastic wrap until ready to use.
When a cake tester* or knife inserted into the center comes out clean, transfer muffins to a wire rack and let cool in the pan for 5 minutes. Turn out onto rack and drizzle with Maple Drizzle from a spoon or piping bag. Let cool before serving.
Chef Tip: Muffins can be baked 1 day ahead and stored room temperature or frozen for up to a month. Let muffins cool completely before storing in freezer or Ziploc bags. When ready to serve, remove from the freezer and bake in a 350°F oven for 6 to 10 minutes, or until warm and no longer frozen. Add drizzle before serving.
Substitute your favorite nut for the pecans or try pumpkin seeds!
*A Small Favor for Big Flavors! “I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
Highlighted Tool of the Week
“A pastry dough blender makes quick work of cutting butter into flour. You will love if for making the streusel but hold on to if for pie season or making puff pastry or biscuits!” - Chef Stacy
Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy