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.
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!
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 Muffins with Cinnamon Sugar Crumble Topping
Equipment
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).
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
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Heather says
Can I make this recipe into jumbo muffins?
If so how long do I bake them for ?
What temperature do I set my oven at? I do
have a gas oven though.
Olya at Whatsinthepan says
Bake them only for 5 minutes longer at same oven temperature.
Patty says
Theae were a hit. I modified them a little due to egg allergy and they were still moist. The topping was sooo good.
Shannon says
Super good! But the muffins are HUGE in a 12 muffin tin; next time I will use the recipe’s suggestion and downsize to make 18 muffins.
Lee says
Can you make a breakfast loaf instead of muffins with this recipe?
Olya at Whatsinthepan says
Yes, muffins do take significantly less time to cook. You’ll want to increase the cooking time by at least 10 minutes. And then test for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, it’s done.
Katie says
These are AMAZING. I made them and doubled the recipe tonight, and my husband looked at me and said “those are perfect!” Looking forward to taking some to work tomorrow as a mid-week pick me up! Thanks for sharing!
Olya at Whatsinthepan says
I’m so glad you liked them, Katie. Thank you for letting me know!
Ruth says
They are delicious. However, my toppings just melted and did not maintain a crumbly texture. I recommend reducing the butter (I did have butter dripping in my muffin pans once they were removed) or increasing some flour. If I make them again – for the flavor I probably will – I will choose to reduce the butter.
Mary says
Wonderful, these are keepers!
Olya at Whatsinthepan says
Thank you Mary
Cindy Chappell says
What size can of pumpkin puree???
Olya says
You only need 1 cup or 8 oz of pumpkin puree. If you buy 15 oz can, it’s about half of that can.
Val Dufek says
Delicious!
Angela says
I didn’t use all the topping, but love these! I think I’ll use this topping for my pumpkin bread. Yummy!