The most tender pumpkin muffins ever. Pumpkin muffin is made with pumpkin puree and topped with a crunchy pecan streusel.

AP flour baking powder baking soda fine sea salt pumpkin pie spice vegetable oil light brown sugar eggs pumpkin puree greek yogurt



salted butter AP flour light brown sugar pecan halves

maple syrup powdered sugar




STEP 1: For the pumpkin muffins, whisk together the flour, baking powder, baking soda, salt and pumpkin spices until fully combined. Set it aside.

STEP 2: In a large bowl whisk the oil and brown sugar. Add in one egg and whisk until combined. Repeat with the next two eggs, one at a time.

STEP 3: Add in pumpkin puree and Greek Yogurt and whisk until smooth. Add in the dry ingredients and mix. Cover and set aside for an hour.

STEP 4: For the streusel, combine melted butter with flour, brown sugar and pecans until small chunks form. Fill a prepared 12 cup muffin tin to the top.

STEP 5: Distribute the streusel evenly over the whole muffin tins and press into the batter so they stick. Bake for 5 minutes at 425F.

STEP 6: Reduce temperature to 375F and bake for 13 min. Remove them from the oven and allow to cool for 20 minutes before serving.

STEP 7: For the glaze, whisk maple syrup and the powdered sugar until it is smooth. Drizzle over the cooled muffins and serve.

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