I use my large muffin tin for this recipe, which is sometimes marketed as a “Texas Muffin Pan”. Its cavities are larger than those in a standard cupcake pan. These can be made in a standard pan but you’re likely to end up with more than 12 cakes.
Preheat the oven to 375°F. Line a muffin tin with paper liners.
Whisk together the flour, baking soda, baking powder, spice and salt in a large bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars. Add the canned pumpkin, sour cream, eggs and maple syrup. Mix well. Gradually add the flour mixture to the creamed mixture. Scrape down the bowl as needed. The batter will be thick. Fill paper-lined muffin cups 2/3 full. Bake 20-25 minutes for large muffins, and 15-20 minutes for standard muffins, or until the muffins are well puffed and a toothpick tester comes out clean. Let cool completely before glazing.
Whisk together the powdered sugar and coffee in a medium bowl. Mixture should be thick and fall in a fat ribbon from a spoon. If mixture is thin, add additional powdered sugar one tablespoon at a time. If it is too thick, then add coffee 1/2 teaspoon at a time.
Spoon glaze over cooled cakes and top each muffin with a pecan. Serve immediately or wait 30 minutes to 1 hour for the glaze to firm.
Keyword maple syrup, pumpkin pie spice, pumpkin puree