These moist pumpkin spice muffins are topped with a delicious crunchy pecan streusel. They are perfect for breakfast, as a snack or anytime really! Enjoy!
I have been eating these spiced pumpkin muffins all week. They are the perfect quick fall breakfast or snack. The pumpkin muffins are full of delicious warm autumn spices and have just the right amount of pumpkin flavour. The pureed pumpkin keeps these muffins super moist and full of flavour. The muffins are topped with a delicious crunchy peach streusel. The streusel adds both a hint of sweetness and nuttiness to these already delicious muffins!
These pumpkin spice muffins are perfect to throw together to enjoy during the week. Made with basic ingredients these pumpkin pecan muffins come together quickly and are ready in under an hour. The recipe below is written using a stand mixer but these muffins can easily be made without - just use a whisk for the wet ingredients and a spatula or wooden spoon to combine.
The pecan streusel topping adds a delicious crunch to the pumpkin muffins. The pecan streusel has pecans, pumpkin seeds, brown sugar, oats, flour, cinnamon and butter which all together create a delicious crumb topping for the pumpkin muffins. Full of nutty flavour with just a hint of spice - don’t skimp on the topping!
Pumpkin Muffins with Pecan Streusel
Makes 24 muffins
Ingredients
For the Muffins
2 ½ c flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp ground pepper
1 ½ c pumpkin puree
¾ c sugar
½ c brown sugar
2 eggs
½ c vegetable oil
1 tsp vanilla extract
½ sour cream or greek yogurt
For the Pecan Streusel Topping
½ c flour
½ c oats
½ c pumpkin seeds
½ c chopped pecans
¼ sugar
1 tsp cinnamon
½ c butter, melted
Directions
Pre-heat oven to 350F. Line muffin tins with cupcake liners and set aside.
In medium bowl whisk together flour, baking soda, baking powder, salt and spices. In the bowl of a stand mixer, beat together pumpkin, sugar, brown sugar, eggs, vegetable oil, vanilla, and sour cream until combined. With the mixer on low, add the dry ingredients to the wet and mix until combined. Evenly divide batter between muffin wells. Liners should be approx. 2/3s full.
To make the pecan streusel: In a bowl stir together flour, oats, pumpkin seeds, pecans, sugar and cinnamon. Stir the melted butter into the dry mixture until large corse crumbs form. Sprinkle each muffin with streusel topping.
Bake for 18-20 mins or until a toothpick inserted into the center comes out clean.
