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Pumpkin Muffins with Pecan Streusel Recipe

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4.2 from 25 reviews

Sink your teeth into the ultimate fall treat with these moist and flavorful pumpkin muffins topped with a irresistible pecan streusel. Perfectly spiced with warm cloves, cinnamon, and nutmeg, these muffins are a cozy addition to any breakfast or snack time.

  • Total Time: 50 minutes
  • Yield: 12 muffins

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
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 15-ounce (425-g) can 100% pure pumpkin (such as Libby’s)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a standard muffin pan with non-stick cooking spray to prevent sticking.
  2. Make the Topping: In a small bowl, mix together the flour, melted butter, demerara sugar, chopped pecans, and cinnamon. The mixture will be wet and crumbly. Set aside while you prepare the muffins.
  3. Combine Dry Muffin Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cloves, ground cinnamon, and ground nutmeg until evenly blended. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar on low speed until just combined. This helps create a smooth batter.
  5. Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Continue to beat the mixture on medium speed until it becomes very light and fluffy, which typically takes a few minutes.
  6. Incorporate Pumpkin: Mix in the canned pumpkin and beat until fully combined, scraping down the sides of the bowl as needed to ensure an even mixture.
  7. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined. Be careful not to overmix to keep the muffins tender.
  8. Fill Muffin Pan: Using an ice cream scoop or two spoons, divide the batter evenly among the prepared muffin cups, filling each one completely full.
  9. Add Topping: Using your fingers, distribute the pecan streusel topping evenly over each muffin cup.
  10. Bake: Bake the muffins in the preheated oven for 35 to 40 minutes. Check for doneness by inserting a toothpick or cake tester into the center of a muffin; it should come out clean.
  11. Cool: Let the muffins cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.

Notes

  • This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for approximately 30 minutes.
  • Freezer-Friendly Instructions: Freeze muffins in an airtight container or sealable plastic bag for up to 3 months. Thaw on the countertop for 3 to 4 hours before serving.
  • To reheat frozen muffins, wrap them individually in aluminum foil and warm in a preheated 350°F oven until heated through.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/pumpkin-muffins-with-pecan-streusel-recipe/