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.
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Recipe
Easy Pumpkin Muffins with Pecan Streusel
Equipment
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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
