This recipe is a keeper. We’ve made it literally dozens and dozens of times. These Pumpkin Muffins with Pecan Streusel are simple the best pumpkin muffins ever. The recipe comes from Dorie Greenspan’s Baking: From My Home To Yours, which is one of my favorite cookbooks. Every time I pull a batch of these out of the oven, I’m reminded just why we love them so much.
The muffins themselves are tender and pumpkin-y with just the right amount of spices to warm you up on a chilly fall or winter morning. They are great with a cup of tea, a glass of milk, or by themselves. My kids often request these muffins more than any other kind. If that’s not a sign of a good muffin, I don’t know what is. Over the last few years, I’ve started making them gluten-free, and they are still just as incredible as the originals. (See recipe notes for conversions.)
The original recipe includes raisins and sunflower seeds. I usually swapped those out for the pecan streusel because obviously that’s always the right choice to make. I got the idea from Dorie herself. In Baking, she included a fabulous recipe for Caramel Pumpkin Pie with Pecan Streusel that made me fall in love with pumpkin pie again for the first time since I was a little kid. Like I said: pecan streusel, an obvious choice.
I’ve made these sans streusel and they are still good, but the streusel is worth the extra few steps and makes these special. Every time I take them to a potluck or to a neighbor or friend, they always comment on the streusel. It’s the best part.
I think the only other thing to do to make this better would be to make a double batch every time. :)
Other streusel-topped muffin recipes we love:
Pear Nutmeg Streusel Muffins (gluten-free)
Peach Muffins with Pecan Streusel (gluten-free)
Pumpkin Muffins with Pecan Streusel
Gloriously tender pumpkin muffins topped with sweet and crunchy pecan streusel.
- Total Time: 40 mins
- Yield: 12 muffins 1x
- For pumpkin muffins:
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp freshly grated nutmeg
- pinch allspice
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 tsp vanilla
- 3/4 cup canned unsweetened pumpkin puree (NOT pumpkin pie filling!)
- 1/4 cup buttermilk
- For pecan streusel:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup chopped pecans
- 1/4 cup cold salted butter, cut into small pieces (if you use unsalted, add a pinch of salt–it needs it)
- For pecan streusel:
- In a small bowl mix together the flour, brown sugar and pecans. Using your fingers or a pastry cutter, work the cold butter into the other ingredients until crumbly. Chill until ready to use.
- For pumpkin muffins:
- Preheat oven to 400F / 200C. Grease a standard 12-well muffin tin or fill it with paper muffin cups.
- Whisk flour, salt, baking powder, baking soda and spices together. Set aside.
- In a the bowl of an electric stand mixer or in a large bowl with an electric hand mixer, cream butter and sugars together until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each one. Beat in the vanilla. Lower the speed and add the pumpkin and buttermilk.
- Add the dry ingredients with the mixer running on low speed. Avoid overmixing by adding the last of the dry ingredients by hand as the batter will be very thick.
- Transfer the batter into the muffin cups. (I use a small ice cream scoop and each well gets two scoops.) Place one tablespoon of the streusel mixture on top of the batter and gently press it down so it doesn’t fall off. Bake on the center rack of oven for 20-25 minutes, or until a knife inserted in the center comes out clean. Remove muffins from tin and place on a cooling rack to cool slightly before serving. Serve warm or at room temperature.
- Yield: 12 regular sized muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
Oh yum!!! I love the twist that you gave to your muffins. When I make them again, I would love to try this!
I just thought these were the best muffins Lindsey!!! I love the way yours are looking. That streusel is the perfect topping! Well done!
The look great! I love the pecans and struesel!
i made a mini-streusel topping too, just brown sugar coated chopped pecans. it’s really good that way, isn’t it! great idea –
Wow, those look great! What a good idea to use the streusel topping!
just when i thought these muffings couldn’t get any better you add struesel…great idea!
Love the topping idea! They look beautiful :) I drizzled mine with chocolate, and that worked for me ;-)
mmmmm. I love pumpkin anything!
Also, someday we need to get together…
Yes! I just roasted a big pumpkin last night for muffins and pie. I’ll have to use this recipe — thank you!
The pecan topping sounds amazing!
loving the streusel topping! :) yum. next time i will do that plus add choc chips ;)
Your muffins are beautiful! The pics are awesome!
Love the idea of the pecan streusel! The pecan’s were actually my favourite part so I might have to try this next time.
great, now I know what canned pumpkin looks like! We cant get it in NZ
They turned out perfect! Your pictures are fantastic! Keep it up!
Ohhh…this is just what I was looking for. Pumpkin without the raisins etc. I can’t wait to try this. The streusal makes it look even better.
Your muffins are beautiful and I’m glad you love them so much. I’ll bet that streusel topping was yummy. Love all the cooking you’ve been doing.
The streusel must add just the right amount of crunch. Your muffins look fabulous!
I think pecans go well too! So does mom! :) mmm delish.