Pumpkin pecan muffins are a delicious way to start the day! With bits of crunchy pecans mixed in with the batter and a delightful pecan streusel topping, it’s a pumpkin muffin especially made for a lovely fall morning.
(Looking to make a cake? Try this pumpkin bundt cake with cream cheese filling. So good!)
Hello everyone! Welcome to my first ever pumpkin recipe on TUB.
I have a few more pumpkin recipes now (check out my no-bake pumpkin cheesecake bars — it’s the easiest Thanksgiving dessert ever, or my pumpkin buttermilk pancakes for a special breakfast treat) but this was the recipe that started my obsession with all things pumpkin spice.
Easy and delicious pumpkin recipe
The recipe for these pumpkin muffins came from the basic muffin recipe in the Joy of Cooking
(this is an awesome book. Highly recommended).
I just pimped it out with spices, pumpkin puree and the most delicious pecan streusel topping (more on that later).
I was very careful not to overdo the spices in this muffin though.
While I wanted it to taste very…fall-y…I didn’t want the spices to steal the show and overshadow everything else. You can add more if you like it spicier.
(Try pumpkin carrot zucchini chocolate chip muffins or pumpkin chocolate chip muffins if you want some chocolate in there or these gluten free pumpkin muffins if you can’t take gluten.)
Pecan streusel topping for muffins
That topping though. That’s the star of this muffin show.
It’s not overly sweet, it’s the right amount of sticky and it goes so well with the pumpkin pecan muffin it sits on.
And you can use it not just on muffins but on cakes and pies too. It will make your baked goods that much better.
(Got extra pecans? Make some southern pecan divinity candy – a classic Southern nougat type candy flavored with vanilla and pecans.)
How to make
In a medium bowl, combine all the ingredients for your pecan streusel topping until clumpy: rolled oats, brown sugar, melted butter, chopped pecans, salt and ground cinnamon.
Set aside. Preheat your oven to 400F and prep a muffin pan by lining it with paper liners (this recipe makes 12 muffins).
In large bowl, whisk flour, baking powder, salt, ground cinnamon, ground ginger and ground allspice until fully combined.
Set aside.
In another bowl, whisk eggs, milk, sugar, melted butter, vanilla extract and pumpkin puree until smooth and thoroughly incorporated.
Stir in pecans.
Add the pumpkin mixture to the flour mixture and mix by hand until just combined. Once you see the dry ingredients are moistened and no big patches of flour remain you’re good.
This should not take more than 20 seconds. Your batter should be lumpy and not smooth.
Evenly divide the batter into your muffin cups. Fill at least ⅔ full or almost to the rim.
Sprinkle about a heaping tablespoon of your prepared streusel topping on each muffin.
Bake for 15-17 minutes or until a toothpick inserted in the middle of a muffin (or muffins) comes out with minimal crumbs.
Allow the muffins to cool slightly in the pan (2-3 minutes). Best served warm.
The secret to rounded, sturdy muffins
My main challenge when baking muffins is how to get those nice rounded tops.
I’ve had many a muffin sink to the very centre of the earth. We still ate them; they just looked very sad.
I learned that the key is not to over mix the batter. If you’ve been mixing for 30 seconds, you’ve done it too long.
You’re not looking for a smooth batter but a really lumpy one so that when you scoop it onto your muffin liners they plop onto the liners like a blob and don’t flow like cake batters usually do.
I hope you enjoy these pumpkin pecan muffins. Especially the pecan streusel topping. They are delicious.
And guess what, this is super quick to whip up and is great for Thanksgiving morning!
More Friendsgiving and Thanksgiving desserts
Are you hosting Friendsgiving, Thanksgiving or any kind of get-together this season?
Try these festive fruitcake muffins!
And here are other fantastic desserts that are impressive as they are delicious (and just between the two us, they are so easy to make too).
- Pecan pie cheesecake bars — your favourite pecan pie in cheesecake form.
- Looking for something with a little buzz? This eggless tiramisu is for you. No need to bake too!
- Wow everyone with this chocolate chiffon cake with whipped cream frosting. It’s light as air and so chocolatey!
- If apples are more your thing, these apple crumble bars will not disappoint.
Happy baking!
Did you make pumpkin pecan muffins? I’d love to hear from you in the comments section below. And check out this collection of recipes featuring creative and tasty squash and pumpkin recipes.
And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and YouTube.
Pumpkin Pecan Muffins with Pecan Streusel Topping
Ingredients
For the Pecan Streusel Topping:
- ¼ cup rolled oats
- ¼ cup brown sugar packed
- ¼ cup unsalted butter melted and slightly cooled
- ½ cup roughly chopped pecans
- ¼ tsp salt
- ¼ tsp ground cinnamon
For the Pumpkin Pecan Muffins:
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground allspice
- 2 pcs large eggs room temperature
- 1 cup milk
- 1 cup granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 cup pumpkin puree I used canned
- 1 cup roughly chopped pecans
Instructions
- In a medium bowl, combine all the ingredients for your pecan streusel topping until clumpy. Set aside.
- Preheat your oven to 400F. Prep a muffin pan by lining it with paper liners.
- In large bowl, whisk 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon ginger and ½ teaspoon allspice until fully combined.
- In another bowl, whisk 2 large eggs, 1 cup milk, 1 cup sugar, ½ cup melted butter, 1 teaspoon vanilla extract and 1 cup pumpkin puree until smooth and thoroughly incorporated. Stir in a cup of pecans.
- Add the pumpkin mixture to the flour mixture and mix by hand until just combined. Once you see the dry ingredients are moistened and no big patches of flour remain you’re good. This should not take more than 20 seconds. Your batter will be lumpy and not smooth.
- Evenly divide the batter into your muffin cups. Fill at least ⅔ full or almost to the rim. Sprinkle about a heaping tablespoon of your prepared topping on each muffin. Bake for 15-17 minutes or until a toothpick inserted in the middle of a muffin (or muffins) comes out with minimal crumbs.
- Allow the muffins to cool slightly in the pan (2-3 minutes). Best served warm.
Video
Notes
Nutrition
Nutritional information are estimates only.
Mike
This recipe looks so yummy – perfect for Thanksgiving morning indeed!
Sajad Ahmad Mir
I will definitely try this recipe as my family love pumpkin dishes, so I will try to make this dish s well when I will get time.
Ant
I look forward to making these next weekend. Love the topping too. Didn’t realize you had to do that with the butter.
Brianne
These look and sound SO good! And so perfect for fall. I’ve been in the baking mood lately, I may need to give them a try!