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! 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 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.

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 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!

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.

5 from 1 vote

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Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

These pumpkin pecan 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!

Course: Dessert

Servings: 12 muffins

Calories: 433 kcal

Author: Olga at Whatsinthepan

Ingredients

Dry Ingredients:

• 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

Liquid Ingredients:

• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup of canned pumpkin or homemade pumpkin puree
• 1/2 cup vegetable oil

Topping:

• 1/2 cup chopped pecans
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 1/3 cup butter softened
• 1/3 cup flour

Instructions

1. Preheat the oven to 350ºF and line muffin cups with paper liners.
2. In a large bowl, mix all dry ingredients together: flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, pecans and brown sugar.
3. In another bowl, whisk eggs together until the yolks and whites are blended. Then add vanilla, oil and pumpkin puree.
4. Add the liquid mixture from step 3 to the dry ingredients mixture in step 2. Mix well with a wooden spoon.
5. Use a large spoon or an ice cream scoop to fill each muffin with batter.
6. 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.
7. 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.

Nutrition Facts

Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping

Amount Per Serving

Calories 433 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 11g 55%

Cholesterol 40mg 13%

Sodium 212mg 9%

Potassium 183mg 5%

Total Carbohydrates 57g 19%

Dietary Fiber 2g 8%

Sugars 38g

Protein 4g 8%

Vitamin A 67.5%

Vitamin C 1%

Calcium 6%

Iron 10.3%

* Percent Daily Values are based on a 2000 calorie diet.

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