Easy Pumpkin Muffins with Pecan Streusel
User Reviews
5
Easy Pumpkin Muffins with Pecan Streusel
Description
This muffin recipe combines pumpkin puree with all-purpose flour, baking soda, kosher salt, and pumpkin spice for a spiced, moist crumb. The wet ingredients include sugars, avocado oil (or another neutral oil), eggs, and vanilla extract, which are whisked together before folding in the dry mixture just until combined. The batter is portioned into greased muffin cups almost full, then topped with a pecan streusel made of flour, melted butter, light brown and granulated sugar, toasted chopped pecans, and ground cinnamon.
Baking at 350°F for around 30 minutes results in tender pumpkin muffins with a slightly crisp, nutty topping. The streusel adds a contrast of crunchy texture and a sweet cinnamon flavor that complements the spiced muffin base.
These muffins suit fall or holiday breakfasts and can be served warm with butter or as a grab-and-go snack. Their balance of spices and nuts provides seasonal flavors.
To store, cool completely and keep in an airtight container at room temperature for up to two days or refrigerate up to five days. They reheat well in an oven or microwave. The batter can be frozen in muffin cups before baking for longer storage; bake from frozen with an adjusted temperature and time. Muffins can be made ahead and reheated before serving.
Ingredients
For the topping:
- 33 g all-purpose flour
- 2 tablespoons butter melted, unsalted
- 65 g light brown sugar
- 61 g granulated sugar
- 65 g pecans toasted, chopped
- ½ teaspoon ground cinnamon
For the pumpkin Muffins:
- 250 g all-purpose flour spooned into measuring cup, leveled, sifted
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- 4 teaspoons pumpkin spice
- ¾ cup avocado oil , grape oil, sunflower oil expeller pressed, canola oil or 1-½ sticks (¾ cup) unsalted butter, softened
- 200 g granulated sugar 1 cup
- 163 g light brown sugar
- 2 egg room temperature, large
- 15 ml vanilla extract pure
- 1 pumpkin 100% pure, canned, brand Libby’s
Instructions
- Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.
- For the Streusel: In a small bowl, combine the flour, melted butter, sugars, chopped pecans, and ground cinnamon. Set aside.
- For the Pumpkin muffins: In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice. Set aside.
- In a large bowl, whisk the sugars, oil, salt, and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches. Whisk just until combined.
- Spoon the Pumpkin batter into each muffin liner until almost full. Tap the pan on the counter a few times to remove any air bubbles. Then, evenly divide the streusel among the muffins, mounding in the center. Bake for 30 minutes or until a wooden pick inserted in the center of 1 of the pumpkin muffins comes out clean.
- Let the Pumpkin muffins cool on a wire rack for 15 minutes. Then, run a knife around the muffins to loosen them and unmold them. Cool completely on the rack.
Notes
- Allow muffins to cool completely before storing to prevent moisture buildup.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat muffins in the oven at 350°F for 5-10 minutes or in the microwave for 15-20 seconds to warm.
- Batter can be frozen in the muffin tins until set, then transferred to freezer bags for up to 2 months.
- When baking from frozen, reduce oven to 325°F and bake 30-35 minutes until golden and a tester comes out clean.
- Muffins can be made a day ahead and stored with parchment paper layering to prevent sticking.
User Reviews
Overall Rating
5
You'll Also Love
