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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Lynn says
The muffins are really yummy! I filled the muffin cups up to the top, like the recipe said, and they baked over the pan, and spilled in my oven. Next time I’ll just fill the muffin cups two thirds full.
Lynn says
I filled the muffin cups to the top like the recipe said, and they ran over the top!
Connie says
Hey Good Morning. I wonder if I could substitute the pumpkin with Banana. Would that change the consistency of the mixture? I’m not a big fan of pumpkin. Would love to try the recipe. Looks easy and delicious❤❤❤❤❤
Olga says
Yes – it’s a perfect replacement!
Joli says
Made this in normal muffin size (not jumbo) and they were delicious. I was worried they’d be overly sweet and they were perfect. All three of my boys LOVED them and gobbled up two, fresh out of the oven. Between my family of 5, nine were devoured within the first 30 minutes. I’m making again tonight to take to church.
Olga says
So glad to hear they were such a hit!
Marty says
12 muffins? Using 1/2c of batter for each only made SEVEN.
Olga says
I used small muffin forms – the ones that fit six per each, and I used two of them.
Sunshine says
I made this into a bread last night instead of muffins. Also, instead of putting all the topping on the top of the batter, I put half the crumble topping in the middle of hte batter and put another layer of batter on top, and then the rest of the crumble topping. Turned out incredible that way and was a HUGE hit at the office!
Olga says
So creative Sunshine!
Kathryn Young says
Need to know how you should store these muffins? Room temperature for how long??? Refrigerate???? Need to know ASAP if you please and thank you.
Olga says
Store them for up to 4 days in a sealed container or resealable plastic bag, in a single layer. Line the bottom of the container or bag with a sheet of paper towel, then cover the top of the muffins or quick breads with another sheet of paper towel. You don’t need to refrigerate if it’s only 4 days. You can also freeze them for up to 3 months.
Mary says
I do not know how anyone could spoon the topping. I had to portion, flatten, then place on muffin. I think these were just average and not worth the effort.
Mary Ann Lacy says
Can I use sweet potato puree instead?
Olga says
Yes!
Liz says
Can I make this in a loaf pan?
Olga says
Yes! Bake the loaf at 350 F. and increase the cooking time to at least 40 minutes, possibly longer. You’ll have to check with a toothpick.