Iced Maple Pumpkin Pecan Streusel Muffins Recipe

Iced Maple Pumpkin Pecan Streusel Muffins Recipe

How To Make Iced Maple Pumpkin Pecan Streusel Muffins

Fall for these fall flavors in this recipe of pumpkin muffins topped with a crunchy pecan streusel crumble and a sweet maple syrup glaze.

Preparation: 20 minutes
Cooking: 17 minutes
Cool Time: 10 minutes
Total: 47 minutes



  • ½cupvegetable oil,or half applesauce
  • 3large eggs
  • 1cupgranulated sugar
  • ½cupbrown sugar
  • cupspumpkin puree
  • ¾tspground cinnamon
  • ¼tspground nutmeg
  • ¼tspground ginger
  • tspsalt
  • tspbaking powder
  • cupsall-purpose flour
  • ½cuppecans,chopped
  • 2tbspbutter
  • ¼cupquick oats,or regular rolled oats
  • 2tbspbrown sugar
  • ¼tspsalt
  • 2cupspowdered sugar
  • 1tbspmaple syrup
  • 2tbspmilk


  1. Preheat oven to 350 degrees F.

  2. In a large bowl, whisk together the oil, eggs, 1 cup of sugar, ½ cup of brown sugar, pumpkin, cinnamon, nutmeg, ginger, salt and baking powder carefully.

  3. Add in the flour and mix until just mixed.

  4. In a small bowl, mash together pecans, butter, oats, brown sugar and salt between your fingers.

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

  6. Bake for 15 to 17 minutes.

  7. In a small bowl or measuring cup, add the powdered sugar, maple syrup and milk until a nice thick icing consistency is achieved (a thickness somewhere between peanut butter and honey)

  8. Microwave for 10 seconds to thin out.

  9. Dunk a whisk into the cup then shake it back and forth over each muffin to make a drizzle.

  10. Let cool.


  • Calories: 203.36kcal
  • Fat: 7.95g
  • Saturated Fat: 1.31g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 4.72g
  • Polyunsaturated Fat: 1.46g
  • Carbohydrates: 31.88g
  • Fiber: 1.02g
  • Sugar: 22.98g
  • Protein: 2.26g
  • Cholesterol: 25.92mg
  • Sodium: 148.89mg
  • Calcium: 38.67mg
  • Potassium: 71.17mg
  • Iron: 0.92mg
  • Vitamin A: 137.88µg
  • Vitamin C: 0.67mg
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