Iced Maple Pumpkin Pecan Streusel Muffins

DINNER THEN DESSERT (1)
Kate A.: "Loved this recipe! I only changed a few things..…" Read More
19Ingredients
37Minutes
1260Calories

Ingredients

US|METRIC
  • 1/2 cup vegetable oil (you can also use half applesauce)
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups pumpkin purée
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups all-purpose flour
  • 1/2 cup pecans (chopped)
  • 2 tablespoons butter
  • 1/4 cup rolled oats (quick or regular)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons milk
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    Made it

    NutritionView More

    1260Calories
    Sodium65% DV1560mg
    Fat78% DV51g
    Protein27% DV14g
    Carbs64% DV193g
    Fiber28% DV7g
    Calories1260Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat8g40%
    Trans Fat1g
    Cholesterol175mg58%
    Sodium1560mg65%
    Potassium460mg13%
    Protein14g27%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate193g64%
    Dietary Fiber7g28%
    Sugars139g278%
    Vitamin A290%
    Vitamin C8%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Kate A. 4 years ago
    Loved this recipe! I only changed a few things... I mixed the dry ingredients of the second step (everything but the flour), and then added the wet ingredients over it (I didn't mix the wet ingredients in a separate bowl, but I might next time since it took a while to fully break the yolks - I probably could have whisked the dry/wet together less if they had been broken beforehand). I made the muffins bigger and came out with 19 instead of 24 (they are gorgeous!). I used extra kosher salt in the Pecan Streusel because I love little bursts of salty in my sweet stuff - I think it was a good call by the author to add it. I did like AB recommends and preheated my oven to 325F and raised it to 375F when I stuck the muffins in the oven to give them that extra burst of heat. (the temp is 25 less than the recipe says because I used a dark sheet and our oven is wonky :/ ) I added some vanilla extract to the icing.... forgot to microwave it to thin it out. It drizzled ok, but I think I would microwave it next time. It was great icing but sweet - the salt in the steusel helped to keep it from being cloying. The muffin itself is pretty tasty - the spices are good, but I don't think I would use just the muffin recipe since there's not any texture - the streusel and icing are what make it. Taking a bite of it altogether feels like taking a bite of Fall :) Definitely making this again!

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