Easy homemade pumpkin muffins are made with a delicious pecan streusel topping to create an easy pumpkin muffin recipe! These muffins require only 10 minutes of prep and bake in only 20 minutes.
Pumpkin is a versatile ingredient for both sweet and savory recipes. These pumpkin muffins with brown sugar pecan streusel are our favorite pumpkin muffins. They combine everything we love about muffins. They are slightly sweet, crunchy and filling. The pumpkin and spices add a unique seasonal flavor. These muffins are the perfect breakfast treat to grab while you are on your way out the door.
The crunchy brown sugar pecan streusel topping is my favorite thing about these muffins. Mix the topping into the batter to create a fluffy, crunchy texture packed with flavor.
To make the pecan streusel, combine the flour, brown sugar, cinnamon and salt in a medium bowl. Cut the butter into the flour mixture until the mixture looks like coarse crumbs. You can use a food processor and pulse to blend. Stir in the pecans and set aside.
How to make easy pumpkin muffins
- First, whisk together the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.
- Next, whisk together the wet ingredients with the sugar. Fold in the flour mixture into the wet ingredients. Add 3/4 cup of pecan streusel and stir.
- Divide the batter among the muffin cups and top each muffin with remaining streusel. Bake for 18 to 20 minutes.
What tastes good with pumpkin?
Pumpkin tastes great with other fall flavors like apples, cranberries and carrots. It also tastes great with other spices and seasonings like nutmeg, cinnamon, allspice, cloves and ginger. Pumpkin tastes good with sweetener like brown sugar and maple syrup too.
Is canned pumpkin and pumpkin puree the same thing?
Yes, canned pumpkin is cooked, pureed pumpkin. You can use canned pumpkin for any recipes that call for pumpkin puree. However, pumpkin pie filling is not the same as canned pumpkin. Pumpkin pie filling includes other spices like cinnamon, clove, allspice and ginger and is slightly sweetened.
How many cups of pumpkin in a can?
There are two cups in a can of pumpkin.
These easy pumpkin muffins are too good to resist! They are light, fluffy and packed with fall flavors. Best of all, easily adapt these muffins to fit your taste. If you don’t like pecans, you can omit the pecan streusel or just omit the pecans. You can also use another nut, such as almonds or walnuts, if you don’t have pecans.
What can I do with leftover pumpkin?
If you have leftover pumpkin puree, try one of the following recipes.
- Pumpkin Chocolate Chip Cookies
- Classic Pumpkin Pie
- Pumpkin Hummus
- Homemade Pumpkin Dog Treats
- Pumpkin Cheesecake Bars
Pumpkin Muffins with Pecan Streusel
For the streusel:
- ½ cup all-purpose flour
- ½ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- pinch of kosher salt
- 5 tablespoon cold unsalted butter cut into small chunks
- 1 cup chopped pecans
For the muffins:
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoons cinnamon
- 1 ½ teaspoon nutmeg
- 1 ½ cups sugar
- ½ cup canola oil
- 1/3 cup water
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoons vanilla extract
- Preheat the oven to 350 degrees. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
To make the streusel:
Combine the flour, brown sugar, cinnamon and salt in a medium bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture looks like coarse crumbs. (If you prefer, you could also combine the dry ingredients and butter in a food processor and pulse to blend.) Stir in the pecans. Set aside.
To make the muffins:
Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth. Slowly fold in the flour mixture. Mix until ingredients are combined. Add ¾ cup of the streusel to the mixture and stir until the streusel is just distributed throughout the batter.
Divide batter among the muffin cups and top each muffin with remaining streusel. Bake 18 to 20 minutes, or until a toothpick inserted in the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- You can use walnuts instead of pecans, or omit the nuts, if desired.
- Store these muffins in a sealed container for up to 3 days.
Nutrition InformationCalories: 342, Fat: 17g, Saturated Fat: 3g, Cholesterol: 32mg, Sodium: 163mg, Potassium: 101mg, Carbohydrates: 44g, Fiber: 2g, Sugar: 28g, Protein: 3g, Vitamin A: 2700%, Vitamin C: 0.7%, Calcium: 28%, Iron: 1.5%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.