Can I use fresh pumpkin instead of canned?

Definitely! If canned pumpkin isn’t available where you live, or you’d just prefer to use fresh, that’s not a problem. For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns. They’re usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins. This detailed piece from King Arthur Flour provides guidance on how to convert a whole pumpkin into purée that can be used in any of my pumpkin baked goods, pumpkin butter , or pumpkin soup .

We have a nut allergy in our house. What can I use in place of the pecans?

You can just omit the pecans. The streusel will still be delicious.

Can I freeze the muffins?

For sure — 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.

Can I omit the streusel topping?

Yup — if you're craving a plain muffin, simply omit the topping and add an extra ¼ cup of sugar to the batter.

Pumpkin Muffins - Once Upon a Chef

Pumpkin Muffins

By Jenn Segal

Sink your teeth into the ultimate fall treat: pumpkin muffins topped with a can’t-resist pecan streusel!

Servings: 12 large muffins (see note)

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes

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

Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.
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.
Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
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.
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.
Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.
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

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