These pumpkin muffins are soft and moist and are topped with sweet cinnamon pecan crumble topping. Just the right balance of flavors! I had one for breakfast this morning with a cup of hot tea and it was amazing!
It was not my plan to make these muffins today at all, but it has been so cold this week that I felt like making something pumpkin. Luckily I got up early today and had plenty of time to roast the actual pumpkin as well as make pumpkin puree, which I used in this recipe.
So, if you have any of the pumpkins laying around the house, or the back yard, this is a delicious way to eat one – in a muffin.
No pumpkin – no problem. You can certainly use a canned pumpkin puree with these.
These muffins are so bright and fresh – they will make a cozy Thanksgiving morning breakfast. And a warming fall treat. And a pretty good dessert!
Crumbly on the outside and very delicious on the inside!
To make it gluten free: replace regular flour with Cup4Cup gluten free flour.
To make it dairy free: replace regular butter (in the topping) with dairy free butter (such as Earth Balance).
To make it nut free: remove pecans and replace with equal quantity of cranberries or different dried fruit.
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1/2 tsp sea salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup chopped pecans
- ¼ tsp ground nutmeg
- 1 1/2 tsp cinnamon
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup of canned pumpkin (or homemade pumpkin puree)
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans
- 2/3 cup brown sugar
- ½ tsp cinnamon
- 1/3 cup butter, softened
- 1/3 cup flour
- Preheat the oven to 350ºF and line muffin cups with paper liners.
- In a large bowl, mix all dry ingredients together: flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, pecans and brown sugar.
- In another bowl, whisk eggs together until the yolks and whites are blended. Then add vanilla, oil and pumpkin puree.
- Add the liquid mixture from step 3 to the dry ingredients mixture in step 2. Mix well with a wooden spoon.
- Use a large spoon or an ice cream scoop to fill each muffin with batter.
- Prepare the topping for the muffins by mixing pecans, brown sugar, cinnamon, flour together. Then add softened butter by cutting it into the dry ingredients with the fork until you have a good crumble topping. Sprinkle this mixture over muffins.
- Bake until the muffins are springy to the touch and toothpick comes out clean, about 25 minutes. Allow them to cool. Please keep in mind that the larger the muffin cups, the longer it will take to bake them.