Pumpkin Muffins with Pecan Streusel
These Pumpkin Muffins with Pecan Streusel are soft, moist pumpkin muffins topped with a buttery cinnamon pecan streusel. Some of the streusel is folded into the batter for extra flavor and texture, while the rest bakes into a crunchy topping that’s perfect for fall breakfasts and snacks.
Servings: 15 standard sized muffins
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
Serving: 0g | Calories: 342kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 163mg | Potassium: 101mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2700IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 1.5mg