Easy Pumpkin Muffins with Pecan Streusel
This ultra-moist, intensely pumpkin muffin is perfectly spiced and topped with a buttery, nutty, crispy-crumble in every bite. Easy Pumpkin Muffins with Pecan Streusel are pure muffin perfection!
Servings: 18 muffins
- 2 cups flour, all purpose
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon nutmeg, ground
- 2 eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 15 ounces pumpkin puree NOT pumpkin pie filling
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup pecans, chopped and toasted
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Preheat the oven to 400 degrees. Line with papers or grease 18 standard size muffins cups.
To a large mixing bowl, whisk together flour with the baking soda, cinnamon, baking powder, salt, ginger, cloves, and nutmeg. Set the bowl aside.
In a medium mixing bowl, whisk the eggs and add the white and brown sugars. Continue to whisk until well combined.
Add the Pumpkin Puree, sour cream, oil, and vanilla and stir until well combined.
Add the wet pumpkins mixture to the dry ingredients and just in JUST until they are incorporated.
Using a 4 onunce ice cream scoop or spoon, divide the batter between 18 muffin cups.
Toast the pecans for 6-8 minutes on a baking sheet.
Add the toasted pecans and all of the other streusel ingredients to a small mixing bowl, and using a pastry cutter or sturdy forks, cut the butter into the dry ingredients until the streusel resembles course crumbs.
Sprinkle about a tablespoon of the streusel on top of the uncooked pumpkin batter.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Fresh or canned pumpkin puree may be used.
100% Pure Pumpkin Puree is different from the can labeled Pumpkin Pie Filling. Pie Filling contains additional sugar and spices and is not always made with pumpkin, but other winter squashes.
2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, cloves, and nutmeg in the muffin batter IF necessary, although the spice ration the Pumpkin Pie Spice is slightly different from the recipe above.
Calories: 205kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 118mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3824IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg