Easy 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!🎃 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.😉
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
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: There are a few options for reheating the muffins. If you prefer to enjoy them warm, you can reheat them in the oven or microwave. To reheat in the oven, preheat it to 350°F (175°C), place the muffins on a baking sheet, and warm them for about 5-10 minutes. If you choose to reheat in the microwave, place a muffin on a microwave-safe plate and heat it for about 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 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.
Nutrition Facts
Easy Pumpkin Muffins with Pecan Streusel
Amount per Serving
Calories
439
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
32
mg
11
%
Sodium
157
mg
7
%
Potassium
92
mg
3
%
Carbohydrates
61
g
20
%
Fiber
1
g
4
%
Sugar
41
g
46
%
Protein
4
g
8
%
Vitamin A
116
IU
2
%
Vitamin C
0.2
mg
0
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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