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Pumpkin Pecan Crumb Muffins with Maple Drizzle

Pumpkin pecan crumb muffins are baked with warm spices, a buttery pecan topping, and a smooth maple drizzle. The muffins bake until tender with a few moist crumbs, then cool completely before the drizzle goes on.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 354
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 cup pumpkin puree
  • 0.5 cup neutral oil
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 0.25 cup milk
  • 1 tsp vanilla extract
Crumb topping
  • 0.5 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 3 tbsp unsalted butter cold, cut into small pieces
  • 0.33 cup pecans chopped
Maple drizzle
  • 0.75 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Mix the muffin batter
  1. Heat the oven to 375°F and line a standard 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  3. In a large bowl, whisk the pumpkin, oil, brown sugar, granulated sugar, eggs, milk, and vanilla until smooth.
  4. Add the dry ingredients to the pumpkin mixture and fold just until no dry streaks remain.
Make the crumb topping and bake
  1. Stir the flour, brown sugar, and cinnamon in a small bowl, then work in the cold butter with your fingertips until coarse crumbs form; stir in the pecans.
  2. Divide the batter evenly among the muffin cups and sprinkle the crumb topping over each one.
  3. Bake for 18–22 minutes, until a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
  4. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
Make the maple drizzle
  1. Whisk the powdered sugar, maple syrup, and milk until smooth, then drizzle over the cooled muffins.

Notes

For tender muffins, fold the dry ingredients in just until no dry streaks remain. Store airtight in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free option, use unsweetened non-dairy milk.