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 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.
David Elliott
I am always looking for new recipes to do around Thanksgiving because I love to try new food. This recipe sold me. I am definitely going to try this one out on Thanksgiving with my daughter.
Jolina
Awesome! This would be perfect for Thanksgiving morning or Black Friday, before all the madness happens 🙂 Hope you guys like it!
Elizabeth O
What a terrific way to start the morning with a delicious freshly made muffin. I’ll bring the coffee. Yum.
Jess
I can honestly say I’ve never tried a pumpkin muffin. I’m supposed to be carving pumpkins this weekend though so maybe I could make these as a little treat for all our work! They look absolutely delicious!
Jolina
Hope you have a wonderful time! I wasn’t sure if you were planning to use your carved pumpkins but thought I’d mention: those large pretty pumpkins sold for carving in the States for Halloween are still edible, but they are not as good as the pumpkins specifically grown for eating 🙂 In any case, enjoy!
Claire
Omgosh, you just made me so hungry! That pumpkin pecan muffin is literally everything. It’s weird – I love muffins but I didn’t eat for a good month!
Leah
These look so good! What a yummy fall treat, I can’t wait to make these!
Jajwalya
Joy of Cooking is a gorgeous book right from the days of Julie and Julia movie! I love food books, movies and blogs and this cupcakes looked scrumptious!
Thanks for sharing!
Jolina
I agree, Joy of Cooking is a wonderful book! One of my favourites. Though the Julie and Julia is based on a different, equally excellent book – Mastering the Art of French Cooking 🙂
Jajwalya
Ouh I did not know that, awesome. Thanks!
Dawn
I can’t believe that this is your first pumpkin recipe on the blog?? What?! Well, girl, you’ve hit it out of the park cos these muffins look amaze balls! And that pecan streusel topping on its own sounds so good….gotta love the streusel….someone should bottle that up and sell as a treat on it’s own 🙂 Have a fab weekend, my friend!
Shannon Morscheck
I wish I had one of these to enjoy right now! Look so delicious!
Kiley D. Smith
Oh, these look so delicious and perfect for Fall! I am definitely putting these on my list of recipes to make this month and next! Thank you!
Jolina
Glad to hear! Hope you like them 🙂
Amanda
I love anything pumpkin!!! These look great! Can’t wait to try
Kayla
Wow these look great! I love fall recipes, especially pumpkin and pecan.
Jolina
Pumpkins and pecans make such a great combo don’t they? 🙂
Denay DeGuzman
These gorgeous Pumpkin Pecan Muffins look absolutely stunning. I can almost smell their sweetness and taste their awesome flavor. Thanks so much for sharing this special fall recipe.
Pam
These are very different from what I usually make and I love that. I can’t wait to make these this month when we have company coming. I am sure they will go over well.
Jolina
Thanks Pam! I’m curious what variation you make to your pumpkin muffins?
Ophelia T
These pumpkin pecan muffins look and sound so delicious. I would love to try this sometimes. Thanks for sharing.
Lorelai
Oh, wow, do these pumpkin pecan muffins look and sound delicious! I bet your house smelled amazing while they were baking.
Jolina
Oh the magic smell of pumpkin spice filled the house! It was wonderful 🙂