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.😉
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What are Pumpkin muffins?
Pumpkin muffins are baked treats made with pumpkin puree, spices, and other ingredients. They are similar to regular muffins but have the addition of pumpkin, which gives them a moist and flavorful texture. In addition, pumpkin muffins are often flavored with warm spices like cinnamon, nutmeg, and cloves, which complement the natural sweetness of the pumpkin. They are typically baked in muffin tins and can be enjoyed as a breakfast or snack.
Pumpkin muffins are a popular treat, especially during the fall when pumpkins are abundant and associated with seasonal flavors. They can be served plain or with various toppings such as streusel, cream cheese frosting, or a dusting of powdered sugar. The recipe you provided includes a pecan streusel topping, adding a crunchy and nutty element to the muffins. It's a delightful combination that enhances the overall flavor and texture of the pumpkin muffins.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the topping:
- All-purpose flour: The flour is used to create the streusel topping. It provides structure and helps the streusel hold together.
- Unsalted butter (melted): Melted butter is combined with the flour to create a crumbly and buttery texture for the streusel.
- Light brown sugar: Brown sugar adds sweetness and a subtle caramel flavor to the streusel.
- Granulated sugar: Granulated sugar also contributes sweetness to the streusel and helps create a slightly crunchy texture when baked.
- Toasted pecans (chopped): Chopped pecans add a nutty flavor and a pleasant crunch to the streusel.
- Ground cinnamon: Ground cinnamon provides a warm and aromatic spice flavor to the streusel.
For the pumpkin Muffins:
- All-purpose flour: The flour forms the base of the Pumpkin muffins batter and provides structure.
- Kosher salt: Salt enhances the overall flavor of the Pumpkin muffins and balances the sweetness.
- Baking soda: Baking soda is a leavening agent that helps the muffins rise and become light and fluffy.
- Pumpkin spice: Pumpkin spice is a blend of spices (such as cinnamon, nutmeg, and cloves) that add the traditional warm and aromatic flavors of pumpkin desserts.
- Avocado oil (or other oils/butter): The oil or butter serves as a fat source, adding moisture and richness to the muffins.
- Granulated sugar: Granulated sugar sweetens the muffins and contributes to their texture.
- Light brown sugar: Light brown sugar adds sweetness and a subtle caramel flavor, enhancing the overall taste of the muffins.
- Large eggs: Eggs provide structure and moisture to the muffins, helping them bind together and rise properly.
- Pure vanilla extract: Vanilla extract enhances the flavor of the muffins and adds a pleasant aroma.
- 100% pure pumpkin: The canned pumpkin is the star ingredient, providing flavor and moisture to the Pumpkin muffins while also giving them a beautiful orange color.
Tools you'll need
- Measuring cups & Measuring spoons
- 12-cup muffin pan
- 12 paper liners
- 2 medium bowls
- Whisk
- Rubber spatula
- large ice cream scoop
- Wire rack
- Fine-mesh sieve
- Liquid measuring cup
How to Make the Pumpkin Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray. The flour with cinnamon and sugars in a medium bowl. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
In a medium bowl, sift together the flour, salt, baking soda, and pumpkin spice. Set aside.
Whisk the sugars, oil, and salt in a large bowl until well combined. Add the eggs one at a time, beating well until fully incorporated. Whisk in the pumpkin and vanilla until combined. Whisk in the flour mixture in 2 batches. Whisk until just combined. Don't over-mix!
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 25 to 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 and unmold them. Cool completely on the rack.
Substitutions
- Toasted Nut: Instead of pecans, you can use walnuts 0r almonds or replace them with one of these add-ins; add ½ cup nuts, ¼ seeds, ½ cup chocolate chips, or ⅔ dried fruit.
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- All-purpose flour: You can use whole wheat, gluten-free, or both.
- Unsalted butter: You can use vegan butter or margarine if you prefer a dairy-free option.
- Granulated sugar: Alternative sweeteners like coconut sugar, maple syrup, or honey can be used, adjusting the amount to taste.
- Light brown sugar: You can replace it with an equal amount of regular granulated sugar or coconut sugar.
- Large eggs: If you want an egg-free option, use applesauce, mashed banana, or a commercial egg substitute according to the recommended ratios.
Variations
- Dry Fruits: Replace the pecans with ⅔ cups of dry fruits such as raisins or cranberry.
- Flour: You can replace half the white whole wheat flour with whole-grain pastry flour.
- Topping: Use about ½ teaspoon of sugar or 1 teaspoon of nuts per serving.
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg, lemon, or orange zest instead of cinnamon.
How to Serve
How to Store & Re-Heat
To store: Allow them to cool completely before transferring them to an airtight container or zip-top bag. Ensure that the container is sealed tightly to prevent moisture from getting in. The muffins can be stored at room temperature for up to 2 days. If you want to store them longer, it's best to refrigerate them. In the refrigerator, they can stay fresh for up to 5 days.
To reheat: Place a muffin on a microwave-safe plate and heat it for 15-20 seconds. Keep an eye on them to avoid overheating.
Make-Ahead
Pumpkin muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. It will be kept for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the Pumpkin muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the pumpkin muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Tips for Making The Best Pumpkin Muffins
- Use real pumpkin puree: Opt for 100% pure pumpkin puree rather than pumpkin pie filling, which contains additional spices and sweeteners. The puree will provide the best flavor and texture for your muffins.
- Don't overmix the batter: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in dense and tough muffins. It's okay if there are a few lumps in the batter.
- Use room temperature ingredients: Ensure your eggs and other dairy ingredients are at room temperature before mixing. Cold ingredients can result in uneven mixing and affect the final texture of the muffins.
- Use fresh spices: For the best flavor, use freshly ground spices like cinnamon, nutmeg, and cloves. This will enhance the warm and aromatic flavors in your muffins.
- Use a muffin scoop or ice cream scoop: To ensure consistent portion sizes, use a muffin scoop or ice cream scoop to divide the batter evenly among the muffin cups. This will help your muffins bake evenly and have a uniform size.
- Add the streusel topping: The pecan streusel adds a delicious crunchy texture and extra flavor to the muffins. Be generous when sprinkling the streusel on each muffin for a delightfully sweet and nutty contrast.
- Don't overbake: Keep a close eye on the Pumpkin muffins while baking. Overbaking can result in dry muffins. Bake until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow them to cool before removing them from the pan: After removing the muffins from the oven, let them cool in the muffin pan for about 10 minutes. This allows them to set and makes it easier to remove them without sticking to the pan.
FAQ
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the pumpkin muffins.
My muffins didn't rise properly and are flat. What could be the issue?
Ensure your baking soda is not expired, as fresh leavening agents are crucial for proper rising. Also, avoid overmixing the batter, which can result in flat muffins. Mix just until combined.
What is the secret to making moist pumpkin muffins?
You can do a few things to ensure your pumpkin muffins are moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while flavoring the muffin. Second, before mixing the batter, be sure to preheat your oven; this will help the muffins cook more evenly and prevent them from drying. Third, don’t overmix the batter – overmixing can result in tough, dry muffins. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
My streusel sank into the Pumpkin muffins while baking. How can I prevent this?
To prevent the streusel from sinking, gently press it into the Pumpkin muffins batter's top before baking. Additionally, ensure not to overmix the muffin batter; overmixing can result in a denser texture.
My streusel is too dry and crumbly. How can I adjust the consistency?
If your streusel is too dry, add more melted butter in small increments until you achieve the desired crumbly texture. Be cautious not to make it too wet.
Can I reduce the sugar in the Pumpkin muffin batter for a less sweet muffin?
You can slightly reduce the sugar in the Pumpkin muffins batter, but keep in mind that it may affect the texture and sweetness of the muffins. A minor adjustment should not significantly impact the recipe.
Related Recipes:
- Pumpkin Cornbread Muffins
- Easy Apple Pumpkin Spice Muffins
- Pumpkin Bread
- Pumpkin Pie with Pecan Crust
- Pumpkin crinkle cookies recipe
- Brazilian Pumpkin Truffles
Recipe
Easy Pumpkin Muffins with Pecan Streusel
Tools
Ingredients
For the topping:
- 33 g (¼ cup) all-purpose flour
- 2 tablespoons unsalted butter , melted
- 65 g (4 tablespoons) light brown sugar
- 61 g (4 tablespoons) granulated sugar
- 65 g (¾ cup) toasted pecans, chopped
- ½ teaspoon ground cinnamon
For the pumpkin Muffins:
- 250 g (2 cups) all-purpose flour, spooned into a measuring cup, leveled off, and sifted
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- 4 teaspoons pumpkin spice
- ¾ cup avocado oil , grape oil, sunflower oil expeller pressed, canola oil or 1-½ sticks (¾ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 163 g (½ 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.