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These Pumpkin Muffins with Pecan Streusel are soft, moist pumpkin muffins topped with a buttery cinnamon pecan streusel and baked until golden. Made with pumpkin puree, warm fall spices, and a simple homemade streusel, they’re easy to make in about 30 minutes and work just as well for breakfast as they do for an afternoon snack.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Muffins with Pecan Streusel
- Ready In: 28 minutes
- Serves: 15 standard sized muffins
- Main Ingredients: all-purpose flour, firmly packed light brown sugar, ground cinnamon, pinch of kosher salt, cold unsalted butter, chopped pecans
- Why You'll Love It: Try these Pumpkin muffins with pecan streusel made in less than 30 minutes!
Pumpkin recipes start showing up in my kitchen as soon as the weather begins to cool down, and these pumpkin streusel muffins are always in the rotation. They have everything I want in a good muffin: a soft, moist pumpkin center, warm fall spices, and a buttery pecan streusel topping that adds the perfect crunch. They’re sweet enough to feel like a treat but filling enough for breakfast, making them an easy option for busy mornings and weekend brunches alike.
What I love most about this recipe is that the streusel isn’t just sprinkled on top. Some gets mixed right into the batter, so every bite has little pockets of cinnamon, brown sugar, and pecans throughout. The result is a soft pumpkin muffin with plenty of texture and a crunchy streusel topping that makes them feel a little extra special without adding much extra work.
What to Know Before You Start
- These are bakery-style pumpkin muffins. They’re soft, moist, and generously topped with pecan streusel for a muffin that feels a little more special than an everyday breakfast muffin.
- The streusel isn’t just on top. Part of the brown sugar pecan streusel gets folded into the batter, adding extra flavor and texture throughout each muffin.
- Full of warm fall flavor. Pumpkin puree, cinnamon, and nutmeg create the classic flavor combination that makes pumpkin muffins so popular this time of year.
- Great for make-ahead breakfasts. They stay moist for several days and freeze well, making them easy to keep on hand for busy mornings.
- Sweet but not cupcake sweet. The pumpkin muffin base is lightly sweetened while the streusel adds most of the sweetness and crunch.
- Makes about 15 muffins. Enough for sharing, meal prep, holiday brunches, or stocking the freezer for later.
Homemade vs. Store-Bought Pumpkin Puree
Both homemade and store-bought pumpkin puree work well in these pumpkin muffins with pecan streusel. Just be sure you’re using plain pumpkin puree and not pumpkin pie filling, which contains added sugar and spices that can affect the flavor and texture of the muffins.
If you’re using homemade pumpkin puree, aim for a consistency similar to store-bought pumpkin puree. Homemade versions can sometimes contain extra moisture, which may make the batter too wet and affect the texture of the finished muffins. If needed, drain off excess liquid before measuring. You can learn how to make your own with my Homemade Pumpkin Puree recipe.
For reference, a standard 15-ounce can of pumpkin puree contains about 2 cups of puree.
Ingredients You’ll Need
For the Pecan Streusel
- All-purpose flour. Helps create the crumbly texture that makes a good streusel topping.
- Brown sugar. Adds sweetness and a rich caramel-like flavor.
- Ground cinnamon. Brings warmth and complements the pumpkin perfectly.
- Kosher salt. Balances the sweetness.
- Cold unsalted butter. Creates tender crumbs and helps the topping crisp as it bakes.
- Chopped pecans. Add crunch and nutty flavor throughout the muffins.
For the Muffins
- All-purpose flour. Provides structure while keeping the muffins soft and tender.
- Baking soda. Helps the muffins rise.
- Salt. Enhances the flavor of the pumpkin and spices.
- Cinnamon and nutmeg. Create the classic pumpkin spice flavor.
- Granulated sugar. Sweetens the batter while keeping the crumb moist.
- Canola oil. Produces a softer, moister muffin than butter.
- Water. Helps loosen the batter and keeps the texture light.
- Pumpkin puree. Adds moisture, flavor, and the signature pumpkin color.
- Eggs. Provide structure and richness.
- Vanilla extract. Adds warmth and rounds out the flavor.
How to Make Pumpkin Muffins with Pecan Streusel
These pumpkin streusel muffins come together with a simple muffin batter and homemade pecan streusel. Some of the streusel gets mixed into the batter while the rest is sprinkled on top for extra crunch.
Step 1: Prepare the pans and make the streusel
Preheat the oven to 350°F. Line two muffin pans with paper liners or lightly coat them with cooking spray.
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans and set aside.
Pro Tip: Cold butter creates the best crumbly streusel texture. If the butter becomes soft, place the bowl in the refrigerator for a few minutes before using.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
Step 3: Mix the wet ingredients
In a large bowl, whisk together the sugar, oil, water, pumpkin puree, eggs, and vanilla extract until smooth and well blended.
Step 4: Finish the batter
Add the dry ingredients to the wet ingredients and gently stir until just combined. Fold ¾ cup of the prepared streusel into the batter.
The batter will be thick, but you shouldn’t see any dry streaks of flour remaining.
Pro Tip: Mix only until the ingredients come together. Overmixing can lead to dense muffins.
Step 5: Fill the muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. This recipe makes about 15 standard muffins. Sprinkle the remaining streusel evenly over the tops.
Step 6: Bake
Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 7: Cool and serve
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack.
Pro Tip: The streusel will continue to set as the muffins cool, so letting them rest for a few minutes helps the topping hold together.
Expert Tips
- Measure flour carefully. Too much flour can make pumpkin muffins dense. Spoon the flour into the measuring cup and level it off with a knife rather than scooping directly from the bag.
- Toast the pecans for extra flavor. Toasting the pecans for a few minutes before adding them to the streusel brings out their nutty flavor and adds even more depth to the muffins.
- Don’t skip the streusel in the batter. Folding a portion into the batter adds pockets of cinnamon-sugar flavor and pecan crunch throughout the muffins.
- Use a cookie scoop for even muffins. It helps portion the batter evenly so the muffins bake at the same rate.
- Check for doneness early. Ovens vary, so start checking around the 18-minute mark. A toothpick should come out clean or with a few moist crumbs attached.
Variations and Substitutions
- Swap the pecans. Walnuts are a great substitute and provide a similar crunch.
- Make them nut-free. Omit the pecans and prepare the streusel as directed.
- Use pumpkin pie spice. Replace the cinnamon and nutmeg with about 2 teaspoons pumpkin pie spice.
- Add chocolate chips. Fold ½ to 1 cup chocolate chips into the batter for a sweeter variation.
- Add dried fruit. Raisins or dried cranberries pair well with the pumpkin and warm spices.
- Make jumbo muffins. Divide the batter among jumbo muffin cups and increase the baking time as needed.
- Turn them into mini muffins. Reduce the baking time to about 10 to 12 minutes and check for doneness early.
Storage, Freezing and Reheating
Store at room temperature. Keep the muffins in an airtight container for up to 3 days.
Refrigerate for longer storage. Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or warm slightly before serving.
Freeze for up to 3 months. Once completely cooled, place the muffins in a freezer-safe container or zip-top bag and freeze. For best results, freeze in a single layer until firm, then stack if needed.
Thaw and enjoy. Let frozen muffins thaw overnight in the refrigerator or for a few hours at room temperature.
Warm before serving. Microwave an individual muffin for 10 to 15 seconds to soften the crumb and freshen the streusel topping.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices that can change the flavor, sweetness, and texture of the muffins. For best results, use plain pumpkin puree.
Why are my pumpkin muffins dense?
Dense pumpkin muffins are usually caused by overmixing the batter or adding too much flour. Stir the batter only until the dry ingredients are incorporated and measure the flour using the spoon-and-level method for the most accurate results.
Can pumpkin streusel muffins be frozen?
Yes. Allow the muffins to cool completely, then store them in a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave for 10 to 15 seconds before serving.
How do I know when pumpkin muffins are done baking?
The muffins are done when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Most batches bake in about 18 to 20 minutes.
Why did my streusel sink into the muffins?
Streusel can sink if the batter is thinner than expected, the butter in the streusel becomes too warm, or the topping is pressed into the batter before baking. Sprinkle the streusel gently over the tops of the muffins and let it sit on the surface so it bakes into a crumbly topping.
More Pumpkin Recipes
If you’re baking with pumpkin this season, here are a few more pumpkin recipes to try:
- Homemade Pumpkin Puree – Learn how to make pumpkin puree from scratch using fresh pumpkin. It’s a helpful guide if you’d like to use homemade puree in your favorite fall baking recipes.
- Maple Pumpkin Bread – Soft and moist pumpkin bread flavored with maple syrup and warm spices. Perfect for breakfast, snacking, or sharing throughout the season.
- Mini Pumpkin Pies – Individual pumpkin pies with a creamy pumpkin filling and flaky crust. They’re perfect for holiday dessert tables, parties, and Thanksgiving gatherings.
- Baked Pumpkin Donuts – Easy baked donuts coated in cinnamon sugar with plenty of pumpkin flavor. A fun fall treat that’s ready in less time than traditional fried donuts.
- Pumpkin Chocolate Chip Cookies – Soft pumpkin cookies packed with chocolate chips and warm spices. A delicious option when you’re craving pumpkin but want something a little different than muffins.
Made these Pumpkin Muffins with Pecan Streusel? Leave a review and let me know how they turned out!
Pumpkin Muffins with Pecan Streusel
Ingredients
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
Instructions
- 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.
Notes
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Recipe Card Notes
- This recipe makes about 15 standard muffins.
- Use plain pumpkin puree, not pumpkin pie filling.
- If using homemade pumpkin puree, aim for a consistency similar to store-bought puree. Excess moisture can make the batter too wet and affect the texture of the muffins.
- Keep the butter cold when making the streusel for the best crumbly texture.
- Mix the batter just until combined. Overmixing can lead to dense muffins.
- Walnuts can be substituted for pecans, or the nuts can be omitted entirely.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins are great!
So good! It is taking every ounce of my willpower not to eat the whole batch. And, so easy to make. This one’s a keeper for sure!
So glad you loved them. Thanks so much for your feedback!
These muffins are fantastic! They are so moist and the pecans struesel topping is scrumptious!
My family loved it!