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    Pumpkin Pecan Crumble Muffins

    Updated: Apr 9, 2025 · Published: Nov 9, 2016 by Olya · 116 Comments

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    These pumpkin pecan muffins are soft and moist and are topped with sweet cinnamon pecan crumble topping. Just the right balance of flavors!

    Pumpkin Pecan Crumble Muffins on a table

    It was not my plan to make these Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping 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.

    Pumpkin Pecan Crumble Muffin close up

    What kind of pumpkin to use

    Fresh pumpkin puree. I used homemade pumpkin puree made from a fresh pumpkin. So, if you bought a Thanksgiving pumpkin and wondering what to do with it – do not throw it away! Make Thanksgiving muffing instead!

    Pumpkin leftovers. Or, if you have any of the pumpkin leftovers laying around the house, or actual pumpkin in the back yard, this is a delicious way to eat one – in a muffin.

    Canned pumpkin. No pumpkin – no problem. You can certainly use a canned pumpkin puree with these pumpkin pecan muffins!

    Pumpkin pecan muffins with confectionary sugar

    These Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping 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!

    I had one for breakfast this morning with a cup of hot tea and it was just the perfect balance of protein and carbs to start the day with.

    To make pumpkin pecan muffins gluten free

    Simply replace regular flour with Cup4Cup gluten free flour.

    To make them dairy free

    I often replace regular butter in the topping with dairy free butter (such as Earth Balance).

    To make pumpkin muffins nut free

    You can always remove pecans and replace them with equal quantity of cranberries or different dried fruit.

    How to store them

    I have very good instructions and specifics on how to store muffins here.

    More festive dessert recipes

    If you are looking for more holiday season dessert recipes, don’t miss these:

    • Pumpkin Souffle with Pecans and Coconut Chips
    • German Peach Kuchen Cake with Almond Streusel
    • Chocolate Chip Panettone Bread Pudding with Bourbon Butter Sauce
    Pumpkin Pecan Crumble Muffin
    Print Recipe
    4.08 from 202 votes

    Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping

    These pumpkin pecan muffins are soft and moist and are topped with sweet cinnamon pecan crumble topping. Just the right balance of flavors! 
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin pecan muffin
    Servings: 12 muffins
    muffins
    Author: Olya

    Equipment

    • 1 muffin pan
    • 1 mixing bowl

    Ingredients

    Dry Ingredients:

    • 1 ¾ cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 1 cup granulated sugar
    • ½ cup brown sugar
    • ½ cup chopped pecans
    • ¼ teaspoon ground nutmeg
    • 1 ½ teaspoon cinnamon

    Liquid Ingredients:

    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup of canned pumpkin, or homemade pumpkin puree
    • ½ cup vegetable oil, (such as canola oil)

    Topping:

    • ½ cup chopped pecans
    • ⅔ cup brown sugar
    • 1 teaspoon cinnamon
    • ⅓ cup butter, softened
    • ⅓ cup flour
    • confectioners sugar, (optional, for decoration)

    Instructions

    • Preheat the oven to 350ºF and line muffin cups with paper liners.

    Batter:

    • 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, prepare liquid mixture by whisking eggs together until the yolks and whites are blended. Then add vanilla, oil and pumpkin puree.
    • Add the liquid mixture from step 2 to the dry ingredients mixture in step 1. Mix well with a wooden spoon.
    • Prepare muffin pan by spraying it with oil, or use butter. You can also use cupcake liners instead. Use a large spoon or an ice cream scoop to fill each muffin cup completely full, if you want them to have the same mushroom top as the ones in my pictures. Otherwise, fill them ⅔ full for a normal looking muffin:).

    Topping:

    • 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. 
    • Using a spoon, spread the topping evenly over each muffin.

    Bake:

    • Bake until the muffins are springy to the touch and toothpick comes out clean, for 25 to 35 minutes. Start checking with the toothpick at 25 minutes.
    • Allow them to cool for 10 minutes, then turn out onto rack to cool completely. Please keep in mind that the larger the muffin cups, the longer it will take to bake them.
    • Sprinkle with confectionary sugar (optional).
    Nutrition Facts
    Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping
    Amount Per Serving
    Calories 433 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 11g69%
    Cholesterol 40mg13%
    Sodium 212mg9%
    Potassium 183mg5%
    Carbohydrates 57g19%
    Fiber 2g8%
    Sugar 38g42%
    Protein 4g8%
    Vitamin A 3375IU68%
    Vitamin C 0.8mg1%
    Calcium 60mg6%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    Video

    Notes

    This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.

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    « Brussels Sprouts with Bacon and Apples
    Pumpkin Soufflé with Pecans and Coconut Chips »

    Reader Interactions

    Comments

    1. Karen Reyna says

      September 25, 2024 at 5:00 pm

      I Believe this is great.All the Ingredients sound so good.Its’s something I wouldn’t …Mind making. T.U. for sharing this T.U.
      K.R. 🤔😍

      Reply
      • Olya says

        September 25, 2024 at 6:17 pm

        Thank you, Karen. They are delicious!

        Reply
    2. Sara says

      September 14, 2024 at 12:01 am

      What size can of pumpkin did you use?
      Thankyou

      Reply
      • Olya says

        September 14, 2024 at 12:20 am

        It was a quarter of a pumpkin and I used 1 cup of the pureed pumpkin. You can now buy quartered of halved pumpkin parts at the supermarket.

        Reply
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    4.08 from 202 votes (167 ratings without comment)

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