Pumpkin Muffins with Pecan Streusel

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These Pumpkin Muffins with Pecan Streusel are moist, tender, and full of warm spices and pumpkin flavor, making them the ideal fall treat!🎃

I’m confident you’ll enjoy this Pumpkin muffin recipe because it’s easy to make — just a little mixing and stirring, pop it in the oven, and your house will smell like warm autumn spices as a bonus.😉

Why are these our Favorite Pumpkin Muffins with Pecan Streusel?

  1. Easy to prepare
  2. No mixer required
  3. Moist and Tender
  4. Tall muffin tops
  5. Packed with pumpkin flavor and warm spices
  6. Delicious streusel

Pumpkin Muffins with Pecan Streusel

What are the Main Ingredients for this Pumpkin Muffins with Pecan Streusel recipe?

  • Canned 100% pure pumpkin: I use Libby’s.
  • Pumpkin Spice: Homemade Pumpkin Spice or Store-bought.
  • Flour: All-purpose Flour.
  • Baking Soda: For leavening.
  • Eggs: Make sure the eggs are at room temperature for this recipe.
    Cold ingredients don’t mix evenly, affecting the texture of the finished baked good.
  • Kosher Salt:To bring out the flavor. 
  • Buttermilk – Sour milk would be great here too!
  • Avocado oil: Feel free to use other neutral oil, such as sunflower oil or grapeseed oil.
  • Sugar: I use a combination of light brown sugar and granulated sugar.
  • Pure Vanilla extract: For flavor.
  • Unsalted butter: For the streusel topping.
  • Pecans: Toasted and chopped.

How do you make Pumpkin Muffins with Pecan Streusel from Scratch?

  1. Sift the dry ingredients: In a medium bowl, sift together the flour, pumpkin spice, and baking soda. 
  2. Make the Strudel:In a small bowl, whisk together the flour, chopped pecans, cinnamon, and sugars. Work in the melted butter with your fingers until evenly moistened; set aside.
  3. Whisk the wet ingredients together: In a large bowl, whisk the sugars, oil, salt, and 1 egg until combined. Next, add the other egg and whisk well. Finally, whisk in the pumpkin and vanilla. 
  4. Combined:Whisk in the flour mixture in 2 batches. Whisk just until combined.
  5. Pour:Spoon the pumpkin batter into each muffin liner until almost full. Tap the pan on the counter a few times to remove any air bubbles. Then, evenly divide the streusel among the muffins, mounding in the center.
  6. Bake:Bake the Pumpkin Streusel Muffins for about 25 to 30 minutes or until a tester inserted into the center comes out clean.                               

How to Store & Re-Heat

Store the cooled Pumpkin Muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 10 to 12 seconds.

Can you freeze them?

Yes, cool muffins completely. Then, wrap securely in foil or freezer wrap, or place in freezer bags for up to 3 months—thaw overnight in the refrigerator.

To reheat in the microwave: Place unwrapped muffins on a microwave-safe plate—microwave on high for about 30 seconds for each muffin. For a conventional oven, heat foil-wrapped muffins at 350°F for 10 to 15 minutes, depending on the size of the muffins.

4 Tips for Making Pumpkin Muffins with Pecan Streusel

  • Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners:  It’s important to spray the top of the pan because the muffin tops will stick to the pan if you don’t.
  • Add the eggs one at a time, beating well until fully incorporated.
  • Don’t over-mix the Muffin batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
  • Do not overcook them.

Pumpkin Muffins with Pecan Streusel

More Pumpkin-Inspired Recipes:

What you will need for this Recipe

For the topping:

  • 33g (1/4 cup) all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 65g (4 tablespoons) light brown sugar
  • 61g (4 tablespoons) granulated sugar
  • 65g (3/4 cup) toasted pecans, chopped
  • 1/2  teaspoon ground cinnamon

For the pumpkin Muffins:

  • 270g (2 cups) all-purpose flour, spooned into a measuring cup, leveled off, and sifted
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin spice 
  • 3/4 cup avocado oil, grape oil, sunflower oil expeller pressed, canola oil or 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 163 g (1/2 cup) light brown sugar
  • 2 large eggs, room temperature
  • 15 ml (1 tablespoon) Pure vanilla extract
  • 1 (15-ounce) can 100% pure pumpkin (I use Libby’s)

How to Make the Pumpkin Muffins with Streusel

Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.

For the Streusel: In a small bowl, combine the flour, melted butter, sugars, chopped pecans, and ground cinnamon. Set aside.

 

For the Pumpkin muffins: In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice. Set aside.

In a large bowl, whisk the sugars, oil, salt, and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches. Whisk just until combined.

Spoon the Pumpkin batter into each muffin liner until almost full. Tap the pan on the counter a few times to remove any air bubbles. Then, evenly divide the streusel among the muffins, mounding in the center. Bake for 30 minutes or until a wooden pick inserted in the center of 1 of the pumpkin muffins comes out clean.

Let the Pumpkin muffins cool on a wire rack for 15 minutes. Then, run a knife around the muffins to loosen them and unmold them. Cool completely on the rack.

Notes:

  • Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners:  It’s important to spray the top of the pan because the muffin tops will stick to the pan if you don’t.
  • Add the eggs one at a time, beating well until fully incorporated.
  • Don’t over-mix the Pumpkin Muffins batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
  • For Homemade Pumpkin Pie Spice, you can combine 1 tsp ground cinnamon, 1/4 tsp freshly grated nutmeg, 1/2 tsp ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.

Pumpkin Muffins with Pecan Streusel

Looking for more Pumpkin Recipes:


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The Easiest  Pumpkin Muffins with Pecan Streusel

Pumpkin Muffins with Pecan Streusel

These Pumpkin Muffins with Pecan Streusel are moist, tender, and full of warm spices and pumpkin flavor, making them the ideal fall treat!🎃
Servings 12 Pumpkin Muffins
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients

For the topping:

  • 33 g (1/4 cup) all-purpose flour
  • 2 tablespoons unsalted butter , melted
  • 65 g (4 tablespoons) light brown sugar
  • 61 g (4 tablespoons) granulated sugar
  • 65 g (3/4 cup) toasted pecans, chopped
  • 1/2 teaspoon ground cinnamon

For the pumpkin Muffins:

  • 270 g (2 cups) all-purpose flour, spooned into a measuring cup, leveled off, and sifted
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin spice
  • 3/4 cup avocado oil , grape oil, sunflower oil expeller pressed, canola oil or 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 200 g (1 cup) granulated sugar
  • 163 g (1/2 cup) light brown sugar
  • 2 large eggs , room temperature
  • 15 ml (1 tablespoon) Pure vanilla extract
  • 1 (15-ounce) can 100% pure pumpkin (I use Libby’s)

Instructions

  • Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.
  • For the Streusel: In a small bowl, combine the flour, melted butter, sugars, chopped pecans, and ground cinnamon. Set aside.
  • For the Pumpkin muffins: In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice. Set aside.
  • In a large bowl, whisk the sugars, oil, salt, and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches. Whisk just until combined.
  • Spoon the Pumpkin batter into each muffin liner until almost full. Tap the pan on the counter a few times to remove any air bubbles. Then, evenly divide the streusel among the muffins, mounding in the center. Bake for 30 minutes or until a wooden pick inserted in the center of 1 of the pumpkin muffins comes out clean.
  • Let the Pumpkin muffins cool on a wire rack for 15 minutes. Then, run a knife around the muffins to loosen them and unmold them. Cool completely on the rack.

Notes

  • Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners:  It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.
  • Add the eggs one at a time, beating well until fully incorporated.
  • Don’t over-mix the Pumpkin Muffins batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
  • For Homemade Pumpkin Pie Spice, you can combine 1 tsp ground cinnamon, 1/4 tsp freshly grated nutmeg, 1/2 tsp ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
Author: Camila Benitez
Calories: 307kcal
Course: Dessert
Cuisine: American
Keyword: Pumpkin Muffins

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