These pumpkin pecan muffins are soft and moist and are topped with sweet cinnamon pecan crumble topping. Just the right balance of flavors!
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.
Use leftover pumpkin puree to make these pecan pumpkin muffins
So, 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.
Will Canned Pumpkin Puree work?
No pumpkin – no problem. You can certainly use a canned pumpkin puree with these pumpkin pecan muffins!
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.
Substitutions in cooking Pumpkin Pecan Muffins:
To make pumpkin pecan muffins gluten free: replace regular flour with Cup4Cup gluten free flour.
To make them dairy free: replace regular butter (in the topping) with dairy free butter (such as Earth Balance).
To make them nut free: remove pecans and replace with equal quantity of cranberries or different dried fruit.
If you are looking for more festive 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
Watch how to make Pumpkin Pecan Crumble Muffins here:
Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup chopped pecans
- ¼ teaspoon ground nutmeg
- 1 1/2 teaspoon cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup of canned pumpkin or homemade pumpkin puree
- 1/2 cup vegetable oil (such as canola oil)
- 1/2 cup chopped pecans
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup butter softened
- 1/3 cup flour
- Confectionary sugar (optional, for decoration)
- 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, 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 3 to the dry ingredients mixture in step 2. 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 2/3 full for a normal looking muffin:).
- 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 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).