Pumpkin Pecan Streusel Muffins are filled with buttery pecan morsels and topped with sweet streusel crumbles. a simple and delicious autumn favorite!
The temperature is falling! This is a welcome event in Arizona. It means that the seasons are finally changing and we can start opening the windows and doors again. It’s the little things, right?
It also means baking and cozy comfort foods like Pumpkin Pecan Streusel Muffins!
These are easy to make and delicious. We prefer to make mini muffins (this recipe makes 36 mini muffins) but no matter the size you choose your family is sure to love these. Just the right amount of sweetness and a hint of pumpkin spice. Every bite is full of fall flavors1
What’s the difference between 100% Pumpkin Puree and Pumpkin Pie Filling?
Good Housekeeping explains that “If the can is labeled “pumpkin puree“, “100% pure pumpkin” or “solid-pack pumpkin“, it’s cooked, mashed pumpkin.” This is what you want to use for this recipe.
Pumpkin Pie Filling is a mixture of cooked mashed pumpkin with added sugars and spices. Pumpkin Pie Filling is meant to be used straight from the can without additions. While this may be great for a pie, this is not what you want to use for this recipe!
What you’ll need to make Pumpkin Pecan Streusel Muffins
- Pumpkin Puree – Use 100% pumpkin puree, be sure not to use pumpkin pie filling (see note above!)
- Butter – We use regular, salted butter for this recipe. This is used in both the muffins and the streusel.
- Vanilla Extract – if you don’t have this, you could use the same amount of almond extract or maple syrup instead.
- Egg – We use one regular large egg for these muffins.
- Brown Sugar – Use packed brown sugar, light or dark. This is used in both the muffins and the streusel.
- All Purpose Flour -Try not to substitute bread flour or whole wheat flour in this recipe as the muffins will become dense. AP Flour is also used in both the muffins and the streusel.
- Salt – We use regular iodized salt but kosher salt of sea salt may be substituted.
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice – Make your own Pumpkin Pie Spice (so easy!) or use store bought.
- Cinnamon – Add a dash of cinnamon to the streusel if you like for a little extra flavor.
- Pecans – For an extra layer of flavor try toasting your pecans in a small frying pan on low heat just until you can smell them. Then cool and use. This is a simple step but makes a big difference.
- White Sugar – This is only used in the streusel!
How to Make Pumpkin Pecan Streusel Muffins
Pumpkin Pecan Streusel Muffins are a simple and delicious autumn favorite. Topped with sweet streusel crumbles, they have just the right amount of sweetness and a hint of pumpkin spice.
Preheat oven to 375 degrees F. Spray baking tins generously with non stick cooking spray and set aside.
In a large bowl combine pumpkin, butter, brown sugar, vanilla and egg. Mix together with a spatula until well combined.
Add flour, salt, baking powder, baking soda, pumpkin pie seasoning and cinnamon and stir until the dry ingredients are completely mixed in.
Add the chopped pecans and stir until they are well distributed.
Spoon the mixture evenly into the prepared muffin tins and set aside.
Next, make the streusel by melting the butter in a medium bowl. Add flour, brown sugar, white sugar and a pinch of salt.
Using a fork, blend the topping together until crumbs of various sizes form, being sure not to over mix. The streusel should not be smooth.
Sprinkle the streusel topping evenly over the tops of the unbaked muffins.
Bake at 375 degrees F for 12 minutes if making mini muffins (or 20 minutes if making regular sized muffins).
Muffins are done when a toothpick inserted in the center comes out clean. Store in an airtight container. Enjoy!
Other Sweet Bites You May Like
Lemon Blueberry Sunshine Muffins – Bright, zesty, and full of fresh summer blueberries, these are a great way to start your morning!
Banana Chocolate Chip Mini Muffins – turn those brown bananas into something delicious that the whole family will love!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Small Batch Chocolate Chip Cookies – the perfect Baker’s Dozen using no-frill pantry ingredients!
Strawberry Banana Oat Bran Muffins – quick and easy to make with a handful of berries and just one banana!
Pumpkin Pecan Streusel Muffins
Ingredients
Pumpkin Pecan Muffins
- 1 can pumpkin puree 15 oz
- 1/3 cup butter softened
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup brown sugar packed
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup pecans coarsely chopped
Streusel Topping
- 1/4 cup butter melted
- 1/2 cup all purpose flour
- 1/4 cup brown sugar packed
- 1/4 cup white sugar
- pinch salt
Instructions
Make the Pumpkin Pecan Muffins
- Preheat oven to 375 degrees F. Spray baking tins generously with non stick cooking spray and set aside.
- In a large bowl combine pumpkin, butter, brown sugar, vanilla and egg. Mix together with a spatula until well combined.
- Add flour, salt, baking powder, baking soda, pumpkin pie seasoning and cinnamon and stir until the dry ingredients are completely mixed in.
- Add the chopped pecans and stir until they are well distributed.
- Spoon the mixture evenly into the prepared muffin tins and set aside.
Make the Streusel Topping
- Melt the butter in a medium bowl. Add flour, brown sugar, white sugar and a pinch of salt.
- Using a fork, blend the topping together until crumbs of various sizes form. Do not over mix. The blend should not be smooth.
- Sprinkle the streusel topping evenly over the tops of the unbaked muffins then bake at 375 degrees F for 12 minutes if making mini muffins or 20 minutes if making regular sized muffins.
- Muffins are done when a toothpick inserted in the center comes out clean. Store in an airtight container. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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