Ingredient notes
- Pumpkin
- Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Spices
- Fresh, fragrant cinnamon and warm spices make a noticeable difference.
- Pecans
- Chop them evenly so the topping distributes well.
← All recipesMUFFINS · BUTTER & BLOOM RECIPE
Moist Pumpkin Muffins with Pecan Streusel
No reviews yetVegetarian
Bake moist pumpkin muffins topped with buttery brown sugar pecan streusel. Warm spices and pumpkin make this an easy, bakery-style fall recipe for breakfast.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Pumpkin Muffins with Pecan Streusel
Moist spiced pumpkin muffins topped with a buttery brown-sugar pecan streusel for a cozy bakery-style treat.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.The original handwritten page lists ingredients and bake time; directions have been standardized.FROM THE RECIPE NOTES
Why this recipe works
- Pumpkin purée keeps the crumb moist without making it greasy.
- Mixing only until combined prevents tunnels and toughness.
- The pecan streusel adds a crisp, buttery contrast to the soft muffin.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Walnuts can replace pecans in the streusel.
- Use a neutral oil such as canola or grapeseed if the recipe calls for vegetable oil.
Troubleshooting
- The streusel sinks
- Keep the topping crumbly rather than pasty and sprinkle it lightly over the batter.
- The muffins are gummy
- Use pumpkin purée rather than pie filling, measure accurately and bake until the centre springs back.
Storage and freezing
- Store airtight at room temperature for two days or refrigerate for up to five days.
- Freeze cooled muffins for up to three months. Thaw covered at room temperature.
THE BUTTER & BLOOM RECIPE
Pumpkin Muffins with Pecan Streusel
Print-friendly layout- Preparation time
- 34 min
- Cooking time
- 30 min
- Total time
- 1 hr 9 min
- Yield
- 12 muffins
- Cuisine
- North American
- Updated
Ingredients
- 5 tablespoons all-purpose flour
- 5 tablespoons butter, melted
- 5 tablespoons brown sugar
- 3/4 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups pumpkin purée
Detailed directions for Pumpkin Muffins with Pecan Streusel
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan.
- Make the streusel: combine 5 tablespoons flour, melted butter, brown sugar, pecans and 1/4 teaspoon cinnamon until crumbly.
- In a medium bowl, whisk together the 2 cups flour, salt, baking powder, baking soda, cinnamon, nutmeg and ginger.
- In a large bowl, beat the softened butter and sugar until creamy. Beat in the eggs, then mix in the pumpkin.
- Fold the dry ingredients into the pumpkin mixture just until combined.
- Divide the batter among the muffin cups and sprinkle generously with streusel.
- Bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
Pumpkin Muffins with Pecan Streusel · Visual guide: make coarse crumbs, fold gently and test the centre - Cool for 5 minutes in the pan, then transfer to a wire rack.
Keywords: pumpkin muffins with pecan streusel · moist pumpkin muffins with brown sugar pecan streusel · muffins recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Pumpkin Muffins with Pecan Streusel FAQ
Can I use homemade pumpkin purée?
Yes, but drain watery purée until it resembles the thick consistency of canned pumpkin.
Can I omit the nuts?
Yes. Leave them out of the streusel without replacing them.
