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
Ingredients
Dry Ingredients:
- 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
Liquid Ingredients:
- 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)
Topping:
- 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)
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.
- Use a large spoon or an ice cream scoop to fill each muffin cup completely full.
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).
Notes
Nutrition
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These are very good! I used a little less white sugar and used a heaping teaspoon of pumpkin pie spice in the batter. I used 3/4 teaspoon of cinnamon in the topping. It made 19 with the yellow scoop. They baked for around 18 min at 350F.
Thanks so much for the great feedback!
Yum yum. Love these pumpkin muffins
Great!!!
Can you advise a way to make this recipe into avtra loaf re. pan size, temperature and time for baking. I would like to make these as holiday gifts. Thanks
I made this into a loaf once. If you make this into a loaf, bake it at 350 F. for 40 to 55 minutes, until toothpick comes out clean. When I made mine into a loaf, it baked for 52 minutes, but your stove might be different. I also covered mine with a foil after 30 minutes in the oven to prevent overbrowning on top. Use 8 1/2 x 4 1/2 loaf size pan. I hope it turns out well!
Thank you and sorry for my previous typo ( I meant tea loaf). I’ll give a loaf a try. Looks like a fabulous recipe – bet it smells amazing!!
Half the family will love the addition of pecans, the other half will not even try them with pecans or dried fruit (crazy, I know!). Could I use the streusel without the pecans for half the pan, then add pecans for the other half? Would the proportions work?
I would probably increase flour to 1/2 cup and add 1/2 tablespoon more of butter in that case, maybe even more butter so that streusel becomes chunky.
Tried them today and we loved them. Definitely a keeper.
Glad you enjoyed them!
Are cupcake pans the same size as muffin pans? What size pan doi use?
I used standard size muffin pan. Cupcake pan and muffin pan are the same, even though shapes and depth can vary. You can fill to the top of the cup.
These muffins were so good! Everyone loved them
Just tried this recipe yesterday and my family thought the muffins were amazing. Thank you so much for sharing the recipe! It will be used often!
You made my day Diana! Thank you for reporting back on the muffins:)