Ingredients
Scale
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 2 tablespoons brown sugar (for streusel)
- 3 tablespoons cold butter (for streusel)
- 1/2 cup chopped pecans (for streusel)
- 4 tablespoons unsalted butter (for glaze)
- 1 1/2 cups powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 3 or 4 tablespoons milk (for glaze)
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners or spray with cooking spray.
- Melt butter in a saucepan and cook until golden brown. Set aside to cool.
- Whisk flour, spices, baking soda, and salt in a bowl.
- Combine pumpkin, sugar, browned butter, eggs, and vanilla in another bowl. Stir until smooth.
- Gradually mix dry ingredients into pumpkin mixture.
- Divide batter into muffin cups, filling each ¾ full.
- Mix streusel ingredients, cutting in butter until crumbly. Stir in pecans. Sprinkle over muffins.
- Bake for 20 minutes or until a toothpick comes out clean. Cool completely.
- For the glaze, brown butter again, then whisk with powdered sugar, vanilla, and milk until smooth.
- Drizzle cooled muffins with glaze.
Notes
- Extra glaze can be stored in the fridge for up to 1 week.
- Use pure pumpkin puree, not pumpkin pie filling.
- Let muffins cool before glazing to prevent it from melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg