Really Easy Pumpkin Muffins

Pumpkin Muffins on a cooling rack with a blue and yellow cloth and yellow smiley face tea cup,,

5 from 2 votes

Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils are all that are needed making this a perfect recipe for novice bakers or children.

Prep Time25

Cook Time18

Total Time43

Course: Muffins

Cuisine: American

Keyword: easy muffins, Easy Pumpkin Muffins,, Pumpkin Muffins

Servings: regular size

Calories: 284kcal

Author: Helen S. Fletcher

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

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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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.

Here are some suggestions for the leftover pumpkin puree: 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. It can also be frozen for later use. Thaw in the rerigerator.

Nutrition