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  • Writer's pictureEmily Yeo

Pumpkin Muffins with Pecan Strudel & Maple Glaze

Updated: Sep 24, 2020

I can’t be stopped. I can’t stop making muffins! I hope you’re ok with that, because today, I made these vegan pumpkin muffins. But wait! They’re not juuuuuust any regular muffins! These pumpkin muffins with pecan strudel & maple glaze are healthy, made with whole wheat flour, and naturally sweetened with maple syrup! They’re also my new favourite muffin. I know I always say that, but for real this time. Promise. for now…

I’ve been whipping up a batch of these muffins twice a week since mid-September and each and every delicious morsel has been consumed sans a single ounce of guilt. However you enjoy these muffins, you can feel good knowing that despite seeming uber indulgent (that streusel) these are actually pretty damn healthy. I was going to make an Entenmann’s inspired crumb cake, but I decided to give it a little twist for fall with pumpkin, cinnamon and nutmeg. It’s only a short while that I can enjoy everything pumpkin (without looking crazy), so I might as well go for the gusto! I was going to make a cake, but wound up going for the quickest time, so I sprang for the muffin pan instead.

These vegan pumpkin muffins were golden, crumbly and scrumptious in no time. They’re also lower in sugar than most muffins out there. Each bite is tender, sweet, fall-spiced with a crumbly & crunchy texture. So much yumminess all in one bite. What more could we ask for? These vegan pumpkin muffins were made and photographed, ahem, and eaten at 2:00 AM. I couldn’t sleep, so what the heck, let’s just bake! Oh, and let’s not forget that delicious pecan studded streusel. Seriously, I will never make muffins sans streusel topping again. The first thing you’re gonna do when you make this recipe, is make the pecan streusel. Let me tell you, you’re going to want to eat the whole bowl by itself, but trust me. Contain yourself and put it all on top of the muffins.

There are three glorious parts to this recipe that I’m so excited to share with you.

1. The pumpkin muffin. Moist – like really, I know people don’t like that word, but holy cow these are moist – tender, fluffy, ugh. Perfection.

2. The pecan streusel. Or crumble. I can’t decide what to call it. Whatever you call it, it’s my favourite part of the muffin. It’s crunchy, gets toasty in the oven, and I ate half of it before it could make it on the muffins.

3. The maple glaze. ♡ This maple glaze should go on anything and everything. Don’t argue with me, just accept it and make it immediately.


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