Pumpkin muffins with pecan streusel

Name: Pumpkin muffins with pecan streusel
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Cuisine: Québécoise
Ingredients: 1 3/4 cups (430 ml) all-purpose flour; 1 tsp (5 ml) baking soda; 1/2 tsp (2 ml) baking powder; 2 tsp (10 ml) ground cinnamon; 1/4 tsp (1 ml) ground ginger; 1/4 tsp (1 ml) ground nutmeg; 1/4 tsp (1 ml) ground cloves; 1/4 tsp (1 ml) ground allspice; 1/2 tsp (2 ml) salt; 1/2 cup (125 ml) canola or vegetable oil; 1/2 cup (125 ml) granulated sugar; 1/2 cup (125 ml) golden or dark brown sugar, packed; 1 1/2 cups (375 ml) canned pumpkin purée; 2 large eggs, at room temperature; 1/4 cup (60 ml) milk, at room temperature; Zest of one orange; 3/4 cup (180 ml) all-purpose flour; 1/4 cup (60 ml) granulated sugar; 1/4 cup (60 ml) golden or dark brown sugar, packed; 1/2 cup (125 ml) chopped pecans; 1/4 tsp (1 ml) ground cinnamon; 1/4 tsp (1 ml) ground ginger; 1/4 tsp (1 ml) ground nutmeg; 1/4 tsp (1 ml) ground cloves; 1/4 tsp (1 ml) ground allspice; 8 tbsp (125 ml) unsalted butter, melted; 1 1/2 cups (375 ml) powdered sugar; 2 tbsp (30 ml) pure maple syrup; 2 tbsp (30 ml) milk

Preparation 20 min
Cooking 22 min
Servings 12
Freezing Absolutely

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Muffins

1 3/4 cups (430 ml) all-purpose flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) baking powder
2 tsp (10 ml) ground cinnamon
1/4 tsp (1 ml) ground ginger
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground allspice
1/2 tsp (2 ml) salt
1/2 cup (125 ml) canola or vegetable oil
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) golden or dark brown sugar, packed
1 1/2 cups (375 ml) canned pumpkin purée
2 large eggs, at room temperature
1/4 cup (60 ml) milk, at room temperature
Zest of one orange

Streusel

3/4 cup (180 ml) all-purpose flour
1/4 cup (60 ml) granulated sugar
1/4 cup (60 ml) golden or dark brown sugar, packed
1/2 cup (125 ml) chopped pecans
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground ginger
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground allspice
8 tbsp (125 ml) unsalted butter, melted

Glaze

1 1/2 cups (375 ml) powdered sugar
2 tbsp (30 ml) pure maple syrup
2 tbsp (30 ml) milk

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Preparation

Preheat the oven to 425 °F (218 °C). Spray a 12-cup muffin pan with non-stick cooking spray or line with paper liners. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, allspice and salt until combined. Set aside.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin purée, eggs, milk and orange zest until smooth. Pour the wet ingredients over the dry ingredients and gently fold together just until no streaks of flour remain. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling them almost to the very top.
Make the streusel. Whisk together the flour, granulated sugar, brown sugar, chopped pecans, cinnamon, ginger, nutmeg, cloves and allspice. Using a fork, stir in the melted butter until clumps form, without overmixing. Distribute the clumps evenly over the batter and press very lightly, just enough so they hold.
Bake for 5 minutes at 425 °F (218 °C), then, leaving the muffins in the oven, reduce the temperature to 350 °F (177 °C). Continue baking for 16 to 17 minutes, or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes in the pan.
Make the glaze. Whisk together the powdered sugar, maple syrup and milk until smooth and lump-free. Drizzle over the muffins and serve warm.