Irresistible Pumpkin Pecan Muffins: A Fall Favorite Year-Round
Discover the perfect blend of autumn flavors with our Pumpkin Pecan Muffins. Moist, flavorful, and easy to make - the ideal treat for any season!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans divided
- For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter cubed
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- In another bowl, beat together granulated sugar, brown sugar, and oil. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree, milk, and vanilla.
- Fold wet ingredients into dry ingredients until just combined. Fold in 3/4 cup chopped pecans.
- For the streusel, mix flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
- Divide batter among muffin cups. Top with streusel and remaining pecans.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For gluten-free muffins, use a 1:1 gluten-free flour blend.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
You can substitute pecans with walnuts, almonds, or pumpkin seeds.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
You can substitute pecans with walnuts, almonds, or pumpkin seeds.