Pumpkin pecan streusel muffins are tender, moist, and completely irresistible! An easy mix-by-hand baking project to get you embracing the flavors of fall.
As I mentioned last week, I’m sort of on a fall baking mission right now. No pumpkin or apple should feel safe. If you smell and taste like fall, I will find you and bake you into something. Clearly, the can of pumpkin puree that’s been sitting in my pantry for a minute was destined for greatness.
Last year, I fell hard for this recipe lightly adapted from Smitten Kitchen’s extra-large, craggy pumpkin bread. The resulting muffins were very memorable – sweet but not too sweet, tender but not crumbly, rich but not heavy, and, well, very pumpkin-y. So this year, I decided not to mess with success. Well, maybe just a little bit. But it paid off!
Inspired by my successful summer experiments, I swapped just a couple of ingredients to see if these could be a touch more wholesome while still relying on ingredients I consider pretty easy to find. Coconut oil in place of vegetable oil, white whole wheat flour in place of all-purpose, that sort of thing. And a minor reduction in sugar. Happy to report I didn’t miss it one bit.
Of course, adding a little pecan to the cinnamon-sugar topping probably didn’t hurt. Sprinkle away!
This recipe yields a pleasant 18 muffins. Most of this batch went with me to work, where my kind coworkers christened them “insane” and “pumpkin crack muffins” and heartily endorsed my plans to share the updated recipe here on the blog. I wasn’t confident the title “pumpkin crack muffins” would do super well in Google searches, though, so “pumpkin pecan streusel muffins” it is. 🙂
And even though this batch went to benefit my fair colleagues, no need to pity my family. I did leave a few at home, plus I think the odds of them scoring at least one more batch of these before the end of the year are extremely high. If nothing else, I personally want to smell that amazing pumpkin and cinnamon-sugar scent wafting through the house again.
These muffins would be perfect to offer to any houseguests you may have this season – or as a knock-your-socks-off thank you to hosts! So delicious as an afternoon snack with a piping hot mug of tea or coffee. They’d also be lovely for Thanksgiving breakfast. Mmm.. I’m salivating just thinking about it.
[clickToTweet tweet=”Ready for fall?? You will be with a batch of these irresistible pumpkin pecan streusel muffins!” quote=”Ready for fall?? You will be with a batch of these irresistible pumpkin pecan streusel muffins!”]
Pumpkin Pecan Streusel Muffins
For the muffins:
- 1 15 ounce can pumpkin puree
- 1/2 cup canola or coconut oil melted and cooled slightly
- 3 large eggs
- 1 1/2 cups (297 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- heaping 1/4 teaspoon ground nutmeg or freshly grated, if you have it
- heaping 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 1/4 cups (254 grams) white whole wheat or all-purpose flour
For the topping:
- 1/3 cup (67 grams) granulated sugar
- 1/2 cup finely chopped pecans
- 3/4 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F (180 C). Line muffin tins with paper liners, or coat lightly with cooking spray.
- In a large bowl, combine the pumpkin, oil, eggs, and sugar, and whisk until smooth.
- Sprinkle the baking powder, soda, salt, nutmeg, ginger, and cloves over the liquid ingredients and whisk again until evenly combined.
- Add the flour and fold in with a spatula or wooden spoon, mixing just until combined. Divide batter evenly among the prepared muffin wells.
- In a small bowl, combine the topping ingredients and stir with a fork to blend. Sprinkle the topping mixture evenly on top of the muffins. Bake for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Cool for 10-15 minutes in the pan, then remove muffins to a wire rack. Serve warm, or store covered at room temperature for 2-3 days.