Pumpkin Muffins with Pecan Streusel
User Reviews
5
Pumpkin Muffins with Pecan Streusel
Description
Pumpkin Muffins with Pecan Streusel showcase classic fall flavors by combining pumpkin puree and warm spices like cinnamon and nutmeg into a moist muffin batter. The topping features a streusel made of flour, lightly packed brown sugar, cinnamon, salt, cold butter chunks, and chopped pecans. This mixture creates a crumbly, rich topping that adds crunch and sweetness when baked. Using canola oil and water in the batter helps keep the texture tender without heaviness.
The muffins are individually portioned into muffin tins and baked until a toothpick inserted comes out clean. The streusel is folded into part of the batter and sprinkled on top to offer contrasting textures—crumbly and nutty on top, moist and tender inside. The pecans add a toasty, nutty character that complements the spices and pumpkin flavor.
Serve these muffins as a seasonal breakfast or snack. They pair well with coffee or tea. The recipe suggests storing leftovers in a sealed container for up to three days to maintain freshness. Pecans can be swapped out for walnuts or omitted if desired, offering flexibility.
Ingredients
For the streusel:
- ½ cup all-purpose flour
- ½ cup brown sugar light; firmly packed
- 1 teaspoon ground cinnamon
- pinch kosher salt
- 5 tablespoon butter cut into small chunks, cold unsalted
- 1 cup pecans chopped
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 egg
- 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
- Store muffins sealed for up to 3 days to retain freshness.
- Walnuts can be used as a substitute for pecans or nuts omitted entirely if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15standard sized muffins
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 342kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 163mg | 7% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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