Pumpkin Pecan Streusel Muffins
Perfectly spiced, incredibly moist, and topped with a buttery pecan streusel that creates the perfect textural contrast, these muffins capture the essence of fall in every bite. Whether you're a seasoned baker or trying your hand at homemade muffins for the first time, this recipe offers the perfect balance of simplicity and impressive results.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Pastry Cutter
- Wire Cooling Rack
Ingredients
For the Muffins
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil for a healthier alternative
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- ¼ cup milk any variety works
- 1 tsp vanilla extract
For the Pecan Streusel Topping
- ⅓ cup all-purpose flour
- ½ cup chopped pecans
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 4 tbsp unsalted butter cold and cubed
- 1 tsp ground cinnamon
- 1 pinch salt
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or generously grease with non-stick spray. For bakery-style muffins with perfect tops, spray the entire top surface of your muffin pan as well.
- In a medium bowl, combine the flour, chopped pecans, both sugars, cinnamon, and salt for the streusel. Add the cold cubed butter and use a pastry cutter or your fingertips to work the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Chill the streusel while preparing the muffin batter.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt for at least 30 seconds to distribute the leavening agents evenly.
- In a separate bowl, whisk together the pumpkin puree, oil, eggs, both sugars, milk, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula just until combined. Some small lumps are perfectly fine.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Generously sprinkle the chilled streusel topping over each muffin, gently pressing it into the batter slightly so it adheres during baking. Use about 1-2 tablespoons per muffin.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. For even baking, rotate the pan halfway through the baking time.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using pumpkin pie filling instead of pure pumpkin puree will result in overly sweet, spiced muffins.
- Stop mixing when ingredients are just combined - overmixing can make muffins tough.
- Room temperature eggs prevent the oil from solidifying, resulting in better texture.
- Store muffins in an airtight container at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to 3 months.
- For a healthier version, reduce sugar by 25%, substitute half the all-purpose flour with whole wheat flour, or replace oil with unsweetened applesauce.
- Stop mixing when ingredients are just combined - overmixing can make muffins tough.
- Room temperature eggs prevent the oil from solidifying, resulting in better texture.
- Store muffins in an airtight container at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to 3 months.
- For a healthier version, reduce sugar by 25%, substitute half the all-purpose flour with whole wheat flour, or replace oil with unsweetened applesauce.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 4gCholesterol: 40mgSodium: 210mgFiber: 2gSugar: 23gVitamin A: 50IUIron: 8mg
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