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These pumpkin muffins make the whole house smell like fall. The batter comes together in one bowl with pumpkin puree and pumpkin pie spice, and a quick brown sugar pecan streusel adds a crunchy, buttery top. They’re perfect for weekend breakfast, school lunches or a Thanksgiving morning treat.
Tips
- Don’t overmix once you add the flour; stop when no dry streaks remain.
- Fill cups 2/3 full so the streusel has room.
- Freeze extras. Wrap cooled muffins individually and freeze up to 3 months.
- No pecans? Use walnuts or an oat streusel.
Pumpkin Pecan Streusel Muffins
Ingredients
Method
- Preheat the oven to 350°F and line a 12-cup muffin pan.
- Beat the butter and sugar, then beat in the eggs, pumpkin, spice, milk, baking powder and salt.
- Add the flour gradually and mix just until combined.
- Fill the cups about 2/3 full.
- Cut the butter into the brown sugar, pecans and flour until crumbly.
- Sprinkle over the batter and bake 20 to 22 minutes, until a toothpick comes out clean. Cool on a rack.
Notes
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FAQ
Can I use pumpkin pie filling?
No, use plain pumpkin puree.
How do I keep them moist?
Store airtight at room temperature and eat within 2 to 3 days.
Can I make mini muffins?
Yes. Bake 12 to 14 minutes.
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