November 29, 2022

caffelattela

Where Is Your Cooking

Pumpkin Muffins with Pecan Streusel

This post may contain affiliate links. Read my full disclosure policy.

With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.

Of all the baking recipes I’ve shared over the years, my grandmother’s pumpkin bread remains the most popular. For many people, it’s actually the gateway recipe to my blog. Originally published in the McCall’s Cook Book in 1963, the recipe has stood the test of time. Like most sweet quick breads, pumpkin bread can easily be converted to pumpkin muffins. In this recipe, I use almost the exact same batter but top the muffins with a cinnamon-spiced pecan streusel to add some crunch. Even my kids, who claim I ruin everything with nuts, love the topping, but it’s optional. If you’d prefer to make plain pumpkin muffins, simply increase the sugar in the batter by 1/4 cup. This is one for the keeper file!

What you’ll need to make Pumpkin Muffins

how to make pumpkin muffins

When purchasing ingredients for the recipe, be sure to select 100% pure pumpkin, not pumpkin pie filling (they typically sit side-by-side on the grocery store shelf). Pumpkin pie filling is already sweetened and flavored with spices and would not work well in the muffins.

If you live in an area where canned pumpkin is not available (or you’d just prefer to use fresh), making your own pumpkin purée is actually quite easy. This tutorial from King Arthur Flour gives you step-by-step guidance on how to get from a whole pumpkin to fresh pumpkin purée.

Step-by-Step Instructions

Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.

how to make pumpkin muffins

The mixture will be quite wet. Set aside. (Note: If you want to plan ahead a bit, the streusel topping can be made up three days ahead of time and kept in an airtight container in the refrigerator until ready for use.)

how to make pumpkin muffins

Move on to the muffins: In a medium bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.

how to make pumpkin muffins

Whisk well and set aside.

how to make pumpkin muffins

In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended.

how to make pumpkin muffins

Add the eggs one at a time, beating well after each addition.

how to make pumpkin muffins

Continue beating at medium speed until very light and fluffy, a few minutes.

how to make pumpkin muffins

Add the pumpkin.

how to make pumpkin muffins

Beat until combined, scraping down the sides of bowl as necessary.

how to make pumpkin muffins

Add the flour mixture.

how to make pumpkin muffins

Mix on low speed until just combined.

how to make pumpkin muffins

Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup full.

how to make pumpkin muffins

Using your fingers, divide the topping evenly over the muffin batter.

how to make pumpkin muffins

Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.

how to make pumpkin muffins

Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.

How To Freeze Pumpkin Muffins

The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F-oven until warm.

You may also like

Pumpkin Muffins with Pecan Streusel

With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.

Ingredients

For the Topping

  • 5 tablespoons all-purpose flour
  • 5 tablespoons unsalted butter, melted
  • 5 tablespoons demerara sugar (also called raw cane sugar or turbinado)
  • ¾ cup chopped pecans
  • ¼ teaspoon cinnamon

For the Muffins

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ sticks (¾ cup) unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 (15-ounce) can 100% pure pumpkin (I use Libby’s)

Instructions

  1. Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.
  2. Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
  3. Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
  4. In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Add the flour mixture and mix on low speed until just combined.
  5. Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
  6. Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.
  7. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

Powered by Edamam

  • Serving size: 1 muffin
  • Calories: 416
  • Fat: 22 g
  • Saturated fat: 11 g
  • Carbohydrates: 51 g
  • Sugar: 30 g
  • Fiber: 3 g
  • Protein: 5 g
  • Sodium: 235 mg
  • Cholesterol: 74 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes: