Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils, a whisk and, a rubber spatula are all that are needed. Combine the dry ingredients in one bowl, the liquid ingredients in another, mix them together, plop them in the cups and into the oven they go. A few minutes later - hot Pumpkin Muffins - perfect for breakfast, brunch or anytime of the day. And they freeze well. What more can you ask of a muffin?
This is the perfect recipe for a beginning baker or to make with a child. And what memories that will create!
Leftover pumpkin puree
This is always a question that is asked. Here are some suggestions: Pumpkin Dinner Rolls Two Ways where one simple ingredient changes these from a dinner roll to a breakfast roll, super easy, quick and delicious Pumpkin Cake Donuts, and Pumpkin Cheesecake with Salted Caramel Sauce and the ever popular Updated Pumpkin Mousse Torte which removed the uncooked egg yolks in favor of a safer but no less fantastic dessert with the mousse sitting on top of a cheesecake layer.
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Why you'll love these
- These muffins use pantry ingredients.
- They can literally be made in 20 minutes or less if you toast the pecans ahead.
- They are not too sweet and are perfect anytime of the day.
- I can't even tell you how simple these are to make.
- Last but not least, they taste incredible.
Recipe Ingredients
Pecan Streusel Topping
FRONT ROW: Cinnamon, unsalted butter
BACK ROW: All-purpose flour, brown sugar, toasted pecans
Pumpkin Muffins
FRONT ROW: Cloves, baking powder, cinnamon, salt,nutmeg
MIDDLE ROW: Granulated sugar, egg, oil, pumpkin puree
BACK ROW: All-purpose flour, toasted pecans, milk
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Place all of the ingredients for the pecan streusel in the bowl of a processor. Pulse until crumbs form. Step 2. Transfer to a bowl and refrigerate while preparing the rest of the recipe. Step 3. Whisk the dry ingredients to combine them and set aside. Step 4. Place the liquid ingredients in a bowl.
Step 5. Whisk the liquid ingredients together Step 6. Add them to the flour. Step 7. Mix together with a rubber spatula. The mixture will be on the thicker side. Do not over mix. Step 8. Add the toasted pecans.
Step 9. Have the muffin batter and streusel together. Step 10. Fill the paper cups a scant ¾ full. Step 11. Cover the tops of the muffins with the streusel. Step 12. Press it into the muffins lightly to make sure it adheres.
Recipes FAQS
Muffins are part of the family of quick breads such as breads and pancakes made with baking powder or baking soda. The items usually require a couple of bowls and are mixed by hand. If over mixed, the texture can change and they can become dense. Mix the liquid ingredients into the dry ingredients with a rubber spatula and a folding motion only until you can't see any dry flour.
1. Over mixing the batter, 2. Over filling the muffin trays causing the muffins to overflow their cups and now rise straight up. 3. Soggy muffin bottoms can be caused by leaving the muffins in the muffin trays to cool. They should be taken out after about 5 minutes of cooling and put on cooling racks to prevent them from sweating in the trays.
1. They should be moist. 2. They can be cakey or have an uneven crumb with holes and tunnels throughout the muffin. 3. The muffins should have a peaked or risen crown.
Expert Tips
- Toast the nuts for the maximum flavor. Cool completely before using them.
- Don't cut the nuts into really small piece. They can be place in the processor first thing and pulsed to chop them coarsely. Remove them and continue to make the streusel.
- There will be pumpkin puree left over. What to do with it is always one of the questions I get. See above in the header of the article for some great ideas.
- Freeze the extra puree for later. Thaw in the refrigerator.
- Don't over fill the muffin cups.
- While the muffin cups can be sprayed and the batter added to the without the paper cups, I prefer the paper cups because they help keep the batter from spreading over the top or sticking.
- Make sure the butter is cold when making the streusel and refrigerate it while preparing the batter.
More Quick Breads You'll Enjoy
If you love these Pumpkin Muffins, It would be hugely helpful and so appreciated if you would take a moment to leave a rating below. Thank you.
Really Easy Pumpkin Muffins
Equipment
- Regular size muffin tins
- Jumbo size muffin tins
Ingredients
Pecan Streusel Topping
- ⅓ cup brown sugar (65 grams)
- ⅓ cup pecans (40 grams)
- 3 tablespoons all-purpose flour (20 grams)
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter, refrigerator cold (28 grams)
Pumpkin Muffins
- ½ cup pecans (58 grams)
- 1 ¼ cups all-purpose flour (175 grams)
- ⅔ cup granulated sugar (130 grams)
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 large egg
- ½ cup milk
- ½ cup pumpkin puree
- ½ cup canola oil or vegetable oil
Instructions
Pecan Streusel Topping
- Preheat the oven to 350°F. Line 12 regular size or 6 jumbo size muffin cups with paper liners. Set aside.
- Place the pecans on a baking sheet and toast in the oven for about 5 to 7 minutes until fragrant and slightly browner. Cool completely before using.
- Cut the cold butter into 6 to 8 pieces. Add all the ingredients to a processor bowl. Pulse to form coarse crumbs. Do not over processor a paste will form. Refrigerate until needed.
- if making by hand, cut the nuts into very small pieces. Combine everything in a bowl and cut the butter in to make coarse crumbs. Refrigerate until needed.
Pumpkin Muffins
- Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves in a medium size bowl. Set aside.
- Whisk together the egg, milk, pumpkin and oil. Fold into the flour mixture with a rubber spatula just until no flour is visable. Add the nuts combine with a few strokes. Do not over mix.
- Spoon into muffin cups a scant ¾ full. Divide topping among the muffins. Lightly press the topping into the muffin so that it adheres.
- Bake the regular size muffins for about 15 to 18 minutes or until a tester comes out clean.Bake the jumbo muffins for about 25 to 27 minutes or until a tester comes out clean.
- Cool for about 5 minutes in the muffin pans and then remove them to a cooling rack. When removing the muffins, keep them right side up so the topping isn't disturbed.
- Store, covered at room temperature for several days or freeze, well wrapped for several months. That at room temperature. They can be freshened by heating for 5 to 10 minutes in a 350°F oven.
Notes
Nutrition
Oli says
Made them this morning and they're wonderful. Reduced sugar a bit though.
Helen S Fletcher says
Hi Oliver - Happy to hear they worked out for you.
Kathy says
These pumpkin muffins are delicious!
Helen S Fletcher says
Hi Kathy - Not sure why we all wait until November to start with pumpkin. Glad you like them.
Lynn says
It was so moist and delicious.
Helen S Fletcher says
Thanks Lynn - so glad you enjoyed them.
Marney says
I just hate recipes that don't use a 15 oz can of Pumpkin Puree. What do you do with the other 3/4 of the can unless the recipe is doubled, etc.????
.... So - won't be making this.
Helen S Fletcher says
Did you read the "Leftover Pumpkin Puree"? or just skip to the recipe?
Laurie says
You can freeze the left over puree. Says that in the recipe.
Helen S Fletcher says
Thank you Laurie - I said it in a couple places. Recipes are the one place you need to read not skim.
Maria M. says
I put a couple spoonfuls in my dogs' food over a few days. They love it! I also have made pumpkin-peanut butter dog-treats for them. They drool while sitting waiting to gobble one up! But that's just me.
Helen S Fletcher says
I love it Maria. I heard that dogs love pumpkin - now I know for sure. Thanks for sharing.