Pumpkin Muffins with Pecan Streusel
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Gloriously tender pumpkin muffins topped with sweet and crunchy pecan streusel.
  • For pumpkin muffins:
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp freshly grated nutmeg
  • pinch allspice
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • ½ tsp vanilla
  • ¾ cup canned unsweetened pumpkin puree (NOT pumpkin pie filling!)
  • ¼ cup buttermilk
  • For pecan streusel:
  • ¼ cup all-purpose flour
  • ¼ cup light brown sugar
  • ¼ cup chopped pecans
  • ¼ cup cold salted butter, cut into small pieces (if you use unsalted, add a pinch of salt--it needs it)
  1. For pecan streusel:
  2. 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.
  3. For pumpkin muffins:
  4. Preheat oven to 400F / 200C. Grease a standard 12-well muffin tin or fill it with paper muffin cups.
  5. Whisk flour, salt, baking powder, baking soda and spices together. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. Yield: 12 regular sized muffins
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2008/10/pumpkin-muffins-with-pecan-streusel.html