These Pumpkin Muffins with Pecan Streusel are moist, tender, and full of warm spices and pumpkin flavor, making them the ideal fall treat!🎃 I'm confident you'll enjoy this Pumpkin muffin recipe because it's easy to make.
Just a little mixing and stirring, pop it in the oven, and your house will smell like warm autumn spices as a bonus.😉
How to Make the Pumpkin Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray. The flour with cinnamon and sugars in a medium bowl. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps.
Freeze until chilled, about 5 minutes.
In a medium bowl, sift together the flour, salt, baking soda, and pumpkin spice. Set aside.
Whisk the sugars, oil, and salt in a large bowl until well combined. Add the eggs one at a time, beating well until fully incorporated.
Whisk in the pumpkin and vanilla until combined. Whisk in the flour mixture in 2 batches. Whisk until just combined. Don't over-mix!
Spoon the Pumpkin batter into each muffin liner until almost full. Tap the pan on the counter a few times to remove any air bubbles.
Then, evenly divide the streusel among the muffins, mounding in the center. Bake for 25 to 30 minutes or until a wooden pick inserted in the center of 1 of the pumpkin muffins comes out clean.
Let the pumpkin muffins cool on a wire rack for 15 minutes. Then, run a knife around the muffins to loosen and unmold them. Cool completely on the rack.
Related Recipes:
- Pumpkin Cornbread Muffins
- Easy Apple Pumpkin Spice Muffins
- Pumpkin Bread
- Pumpkin Pie with Pecan Crust
- Pumpkin crinkle cookies recipe
- Brazilian Pumpkin Truffles
📖 Recipe
Easy Pumpkin Muffins with Pecan Streusel
Tools
Ingredients
For the topping:
- 33 g (¼ cup) all-purpose flour
- 2 tablespoons unsalted butter , melted
- 65 g (4 tablespoons) light brown sugar
- 61 g (4 tablespoons) granulated sugar
- 65 g (¾ cup) toasted pecans, chopped
- ½ teaspoon ground cinnamon
For the pumpkin Muffins:
- 250 g (2 cups) all-purpose flour, spooned into a measuring cup, leveled off, and sifted
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- 4 teaspoons pumpkin spice
- ¾ cup avocado oil , grape oil, sunflower oil expeller pressed, canola oil or 1-½ sticks (¾ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 163 g (½ cup) light brown sugar
- 2 large eggs , room temperature
- 15 ml (1 tablespoon) Pure vanilla extract
- 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.
- For the Streusel: In a small bowl, combine the flour, melted butter, sugars, chopped pecans, and ground cinnamon. Set aside.
- For the Pumpkin muffins: In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice. Set aside.
- In a large bowl, whisk the sugars, oil, salt, and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches. Whisk just until combined.
- Spoon the Pumpkin batter into each muffin liner until almost full. Tap the pan on the counter a few times to remove any air bubbles. Then, evenly divide the streusel among the muffins, mounding in the center. Bake for 30 minutes or until a wooden pick inserted in the center of 1 of the pumpkin muffins comes out clean.
- Let the Pumpkin muffins cool on a wire rack for 15 minutes. Then, run a knife around the muffins to loosen them and unmold them. Cool completely on the rack.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
