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Pumpkin Pecan Crumble Muffins

November 9, 2016 by Olya 61 Comments

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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.

Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping

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!
Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping
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 Crumble Muffin
Print Recipe
4.85 from 20 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 Time10 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 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).
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.

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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Filed Under: All Recipes, Desserts, Holiday Recipes Tagged With: Brown Sugar, Cinnamon, Crumble Topping, Pecan

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If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

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Pumpkin Soufflé with Pecans and Coconut Chips »

Reader Interactions

Comments

  1. Lynn

    September 11, 2020 at 11:03 am

    I filled the muffin cups to the top like the recipe said, and they ran over the top!

    Reply
  2. Connie

    March 29, 2020 at 8:53 am

    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❤❤❤❤❤

    Reply
    • Olga

      March 30, 2020 at 7:52 pm

      Yes – it’s a perfect replacement!

      Reply
  3. Joli

    November 30, 2019 at 7:46 pm

    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.

    Reply
    • Olga

      November 30, 2019 at 11:05 pm

      So glad to hear they were such a hit!

      Reply
  4. Marty

    November 24, 2019 at 3:38 pm

    12 muffins? Using 1/2c of batter for each only made SEVEN.

    Reply
    • Olga

      November 24, 2019 at 3:43 pm

      I used small muffin forms – the ones that fit six per each, and I used two of them.

      Reply
  5. Sunshine

    October 16, 2019 at 12:19 pm

    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!

    Reply
    • Olga

      October 18, 2019 at 11:44 am

      So creative Sunshine!

      Reply
  6. Kathryn Young

    September 3, 2019 at 10:49 am

    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.

    Reply
    • Olga

      September 4, 2019 at 3:24 pm

      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.

      Reply
  7. Mary

    August 27, 2019 at 9:32 pm

    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.

    Reply
  8. Mary Ann Lacy

    August 15, 2019 at 7:13 pm

    Can I use sweet potato puree instead?

    Reply
    • Olga

      August 17, 2019 at 1:48 pm

      Yes!

      Reply
  9. Liz

    August 13, 2019 at 3:22 pm

    Can I make this in a loaf pan?

    Reply
    • Olga

      August 13, 2019 at 7:26 pm

      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.

      Reply
  10. Brie

    August 11, 2019 at 7:27 pm

    I will be making these since fall is coming soon.. I have heard wonderful things and I cant wait to tr them! Question.. Cab I sub out the oil for applesauce? Thanks so much!

    Reply
    • Olga

      August 11, 2019 at 8:47 pm

      I’ve never used applesauce instead of oil, but it might work. However don’t substitute the entire quantity. Use 1/2 oil, 1/2 applesauce, or maybe 1/4 oil and 3/4 applesauce.

      Reply
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