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    Pumpkin Pecan Crumble Muffins

    Nov 9, 2016 · 88 Comments

    125.4K shares
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    Jump to Recipe - Print Recipe

    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.

    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
    4.16 from 99 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 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin pecan muffin
    Servings: 12 muffins
    muffins
    Author: Olya

    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
    • Confectionary 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 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 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. Julie says

      December 22, 2022 at 7:47 pm

      Julie here ,
      I too added a 1/4 C flour to the topping and a 1/4tsp pumpkin pie spice. I must say I am a quick baker, and set out all ingredients ahead of time, but it still took me 34 minutes to measure, mix, and then do the topping.

      Reply
      • Olya says

        December 25, 2022 at 5:35 pm

        Julie, thank you for the feedback! I will update the total time.

        Reply
    2. JB says

      November 20, 2022 at 10:08 pm

      I made these today and they are ok but they fell apart too much. I will double the spice next time in the cake recipe to add more flavor.

      Reply
      • Olya says

        November 20, 2022 at 11:12 pm

        Oh no! You could reduce the pumpkin puree to make them more dense.

        Reply
    3. Diane says

      November 16, 2022 at 4:15 pm

      Just made these muffins for the first time. They are fantastic! A new favorite. I LOVE the inclusion of chopped pecans in the muffin for some wonderful texture.

      Reply
      • Olya says

        November 18, 2022 at 1:56 pm

        Thank you, Diane, and enjoy!!!

        Reply
    4. Gail says

      September 18, 2022 at 10:00 am

      I’ve made these twice in the last week, they are truly the best pumpkin muffins I’ve EVER had. I added 1/4 tsp of pumpkin pie spice to the muffin mix, a bit of extra flour in the crumble so it wasn’t so wet. Baked 33 mins.

      Reply
      • Olya says

        September 19, 2022 at 5:05 pm

        I am soooo glad the muffins made to your table twice in one week!

        Reply
    5. Mignon says

      June 06, 2022 at 10:48 pm

      These are the best! I used less white sugar, 1/2 whole wheat flour, and added walnuts and chocolate chips! Topped with chopped walnuts and raw sugar instead of struesel!! So good!!

      Reply
      • Olya says

        June 07, 2022 at 4:54 pm

        I am all for LESS sugar! I bet it did not make a difference!

        Reply
    6. Denise says

      December 01, 2021 at 9:00 pm

      Can you make into mini bread loaves?

      Reply
      • Olya says

        December 02, 2021 at 12:10 am

        Yes! Absolutely

        Reply
    7. Ashlee says

      November 15, 2021 at 9:07 pm

      Made these using Kodiak protein mix instead of flour. They have great flavor! I filled my jumbo pan 3/4 full, sprinkled the topping on & baked them for 30 minutes. The only tweak I would make is to press the topping into the muffin mix before baking. Mine became like a shell that cracked off when they were cooked enough to transfer to wire.

      Reply
      • Olya says

        November 17, 2021 at 11:45 pm

        Thank you for the tip about pressing the topping into the muffin mix! I love the shell analogy, Ashley!

        Reply
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