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Pumpkin Muffins with Pecan Streusel
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 on this site over the years, my mom’s pumpkin bread remains the most popular. Since it’s also one of my most-requested at home, I thought I’d reinvent the recipe as muffins this year. Just like the loaves, these pumpkin muffins are tender, cake-like, and generously spiced with cinnamon, nutmeg, and cloves. The crunchy pecan streusel takes the muffins up a notch but it’s optional; if you’d like to omit the topping, simply increase the sugar in the recipe by 1/4 cup.
What you’ll need to make Pumpkin Muffins
When purchasing ingredients for the recipe, be careful when selecting the canned pumpkin. You need 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 purée.
How to make Pumpkin Muffins
Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.
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.)
Move on to the muffins: In a medium bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.
Whisk well and 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 at medium speed until very light and fluffy, a few minutes.
Add the pumpkin.
Beat until combined, scraping down the sides of bowl as necessary.
Add the flour mixture.
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 full.
Using your fingers, divide the topping evenly over the muffin 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.
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.
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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)
- 3/4 cup chopped pecans
- 1/4 teaspoon cinnamon
For the Muffins
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 1-1/2 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
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- 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.
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Do you think fresh cranberries could e added to this successfully?
Thanks!
Previously I asked a question w/ regards to your pumpkin cake recipe , and you suggested this recipe instead.
These muffins are awesome, as is the topping! Everyone thoroughly enjoyed these,
The texture is very moist, the steps in the recipe are practically foolproof, and this applies to the topping too.
Thank you !
Lisa D’Abramo
These were amazing! So moist and flavorful. The only thing I changed were the spices, instead I just added 3 tsp’s of pumpkin pie spice, since I didn’t have cloves. I filled up a 12 muffin muffin tin and then still had enough batter to fill a mini loaf pan. I cooked the loaf with the muffins and it came out perfectly. I will be making these again!
Hi Jenn!
I have some candied pecans from Costco (https://www.costco.com/kirkland-signature-praline-pecans%2c-40-oz.product.100491294.html) I’d like to use for the streusel by omitting the sugar. Do you think that would work? Also, instead of muffins, I was thinking mini pumpkin bread loaves. I have made your pumpkin bread & it’s amazing. Thought the streusal might put a tasty different twist on mini loaves. Let me know your thoughts. Merry Christmas to you & your family!
Hi Cherie, yes I think the candied pecans will work fine in the topping and that the streusel would make a nice addition to the mini pumpkin loaves. Hope that helps and happy holidays!
Hi Jenn!
The first batch just came out of the oven & the Costco candied pecans worked great! These muffins are amazing!
I have yet to not like a recipe of yours! Every single one is simply delicious!! You have been my “go to” for recipes over the last 4 years. Thank you so much for sharing your wonderful gift of cooking! I’m forever grateful to you!
Merry Christmas! Cherie
❤️
So many positive reviews already that there is hardly need for another, but I have to say that these were great. Everyone who tried them (and there were many, as I made a double batch and fed them to 6 workmen along with family) LOVED them. The topping is unique and really adds wonderful flavor. Thanks! And keep up the good work. Your site is always my first look as the recipes are so reliable; it used to be my “Joy of Cooking” book, now it’s Jenn’s “OUAC” site!
I would love to make these but I often find American baked goods too sweet for my Canadian taste buds. By how much could I safely reduce the sugar before losing too much structure and flavour? Thanks
Hi Stella, you can get away with reducing the sugar by 1/4 cup without impacting the texture of the muffins. Enjoy!
AMAZING!!! So moist and delicious. The perfect baking time in my oven was 37 minutes and I recorded for the next time I make these magical muffins 🙂
If I don’t have the cane/raw sugar on hand for the topping, which would be a better substitute? Granulated sugar or light brown sugar? Or do you think either of these would yield a good result?
I’d go with the brown sugar. Hope you enjoy!
These muffins are delicious! They are very easy to make and look like they come from a professional bakery. I would highly recommend making them!
These muffins were a hit with our 2-year-old triplets. They can be such fussy eaters but they devoured them.
My husband loved them too so we had to make another batch.
Excellent recipe.
My boyfriend who doesn’t love pumpkin ate 4 in one day. These are dangerously good.