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Pumpkin Muffins With Pecan Streusel Topping

These moist and flavorful pumpkin muffins are topped with a crunchy pecan streusel, making them a delightful treat for breakfast or as a snack. Perfectly spiced and easy to make, they are sure to impress your family and friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 2 mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 muffin liners optional

Ingredients
  

  • 1.5 cups all-purpose flour You can substitute half with whole wheat flour for a healthier option.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup pecans, chopped
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 0.5 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a muffin tin with muffin liners or grease with cooking spray.
  • In a large mixing bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
  • In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; lumps are okay.
  • In a small bowl, prepare the streusel topping by mixing ½ cup chopped pecans, ¼ cup flour, ¼ cup brown sugar, melted butter, and ½ teaspoon cinnamon until crumbly.
  • Divide the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel mixture generously on top of each muffin.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
For added flavor, consider adding chocolate chips or dried cranberries to the muffin batter.
Store any leftovers in an airtight container for up to 3 days or freeze for up to a month.