Iced Maple Pumpkin Pecan Streusel Muffins

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.

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. 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.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.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.

 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.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.Using a ¼ cup ice cream scoop, add the batter into some adorable Fall themed muffin cups. Top with a sprinkle of the crumble.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.

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.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.Let Cool.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.

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Iced Maple Pumpkin Pecan Streusel Muffins

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.
Yield 24 muffins
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

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.

Nutrition

Calories: 203kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 189mg | Potassium: 90mg | Sugar: 24g | Vitamin A: 2440IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 0.8mg
Keyword: Iced Maple Pumpkin Pecan Streusel Muffins, pumpkin muffins

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.

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.
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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi Sabrina, would be able to freeze these? If so, with or without the streusel and icing? Thank you, Di

  2. 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!

    1. 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.

  3. These look so good, I am drooling on my keyboard! I want to go make them right now for a midnight snack but I will control myself until tomorrow.

  4. Well hopefully the host drama is over and we can see and get al the delicious and mouthwatering recipes that you got us used to 🙂 these muffins are perfection, and I would love to have one each morning for the rest of the fall!

  5. Oh yummy, and I just brought back some maple syrup from Canada that would make a good addition. These seem like the perfect midday filler or breakfast!

  6. Well, if we had to wait an extra day for a new recipe I’m grateful it was this one! These look absolutely scrumptious. It helps that I’m a huge pumpkin fan. I actually stock up towards the end of winter because it can be in short supply during the spring & summer.

  7. These look amazingly delicious and seem like the ultimate way to kick off fall. I bet the icing just sends them over the top!

  8. Excuse me while I wipe the drool off of my keyboard… Whoa, these look incredible!! I think I need multiple batches in my freezer so that I can grab one every morning! Yum!

  9. Oh wow these look just amazing. I’ve never had anything pumpkin, but I am just waiting for the right recipe to try. This could be it! Looks so good.

  10. I love muffins with lots of texture and ‘stuff’ in them. These fill the bill with such great fall flavor! Good luck with your new host. There is nothing worse than not having your website function as you need it to.

  11. That looks so good! I will have to make some as soon as I possible! I think my family will really love them.

  12. The kids are just laughing at me because I jot down the dates delicious recipes I want to make appear in blogs. I have had the worst time with printers this year and the wireless HP, which I loved, just totally quit! So I can’t print out the iced maple pumpkin pecan streusel muffin recipe today, but hopefully will get it done next week and give them a try. I hope you find a great desk very soon!

    1. Thanks Paige! We kind of devoured them because they were so good. I was only slightly embarassed by how many empty liners were left behind after the carnage 😉

  13. Those look so good! I love just about everything pumpkin. I may just have to make these real soon. I think they’d go over well for the holidays.

    1. Thanks Kathy! I bought so many pumpkins, I forsee this blog becoming pumpkin central in short order. Fall is my favorite season for weather and flavors!

      1. Sorry, should have clarified! I meant how many muffins it made, not nutrition (with as good as these look I don’t think I want to know!). I ended up making them this afternoon and made 19, but I made very large muffins. They are delicious! Definitely keeping this! Thanks for sharing your recipe.

        1. So glad they worked out for you and you enjoyed them! For me they made a perfect 24 in normal muffin tins with cupcake liners. I may have been able to squeeze a 25th out if I really tried, haha.

  14. I totally feel your pain about waiting for the hosting to switch over! I would have done some shopping too. I think that MAC is calling your name 🙂

    These muffins look so good. Worth the wait!

    1. I promised myself I am not propogating again until I go to a VPS, it always completely drains me emotionally. I know I only missed posting a recipe Monday but it felt like forever!

    1. I have a love/hate with nuts. In savory food I normally don’t like the crunch but in baked goods and salads I am all about them!

  15. I bet those taste out of this world! They look SO yum! I will be making these for thanksgiving breakfast this year I think!

    1. Me too! But by about a week of Thanksgiving leftovers I am pumpkin’d out until the following Fall. Gives me just enough time to gorge on all things pumpkin for two months!