Preheat the oven to 400ºF, and line a 12-count muffin pan with paper liners, or grease each cup lightly.
Add the flour, baking powder and soda, ginger, sugar, and finely grated tangelo zest to a large bowl. Stir to combine the ingredients evenly.
In a second bowl, beat the egg lightly. Add the yogurt and oil. Beat until thoroughly blended.
Add the wet ingredients to the dry, folding over until only just combined. Do not over stir - muffin batter should always be somewhat lumpy.
Divide the batter between the 12 muffin cups.
In a small bowl, combine the crushed pecans, cinnamon and 1 teaspoon sugar. Spoon evenly over the 12 muffins.
Bake in the oven for 15 to 18 minutes, until a clean knife inserted in the center pulls out clean.
To make the glaze, combine the icing sugar and tangelo juice in a small bowl. Beat until the sugar has dissolved.
When the muffins come out of the oven, drizzle the glaze on top while they are still warm.