These tender and fluffy Pumpkin Pecan Muffins are loaded with tasty pumpkin puree and cozy spices and topped with a buttery brown sugar pecan streusel.
Pumpkin spice baking season has got to be my favorite of all baking seasons. Or at least a tie with Christmas baking season. Cozy spices paired with warm nutty flavors of pecans, brown sugar, and maple, and, of course, the wonderful moist texture of pumpkin puree in baking.
Some of my favorite pumpkin recipes include tender Glazed Pumpkin Bread, Pumpkin Spice Scones, Mini Pumpkin Cupcakes, Pumpkin Fritters, and many more tasty Fall recipes!
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⭐️ Why You Need to Make This Recipe
- Flavor - All the goodness of Autumn flavors in one muffin with yummy flavors of pumpkin, spices, pecans, and brown sugar.
- Texture - These muffins are tender and fluffy with a delightful crunchy topping with the toasty pecans.
- Method - Like my Strawberry Rhubarb Muffins with Streusel Topping, these pumpkin muffins including the topping are so easy to whip up!
🧈 Ingredients
Here are the ingredients needed to make these Pecan Pumpkin Muffins.
Ingredient Notes
- Butter - This recipe calls for salted butter but you could use unsalted butter instead with an additional ½ teaspoon of salt added to the batter and ⅛ teaspoon added to the streusel topping.
- Pumpkin Puree - I recommend using a canned pumpkin puree for the best texture and consistency. Homemade pumpkin puree tends to have a lot more liquid which can affect the texture of recipes. Strain and squeeze out excess liquid if using homemade pumpkin puree. This is the same as in my Chocolate Chip Pumpkin Muffins.
- Pecans - You could use slivered almonds or chopped walnuts instead of pecans in this recipe.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Cream together the softened butter and white sugar for 1 minute. Add the eggs and pumpkin puree and continue mixing until incorporated.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Step 3: Add the combined dry ingredients into the bowl of combined wet ingredients and mix on low speed just until no streaks of flour remain, being careful not to overmix.
Step 4: Stir together the melted butter, brown sugar, flour, cinnamon, and chopped pecans to make a streusel.
Step 5: Fill each muffin cup full with batter before topping with a generous sprinkle of the streusel mixture.
Step 6: Bake in a preheated oven for 20-25 minutes or until a tester inserted into the center of a muffin comes out clean.
❓ Recipe FAQs
Streusel is a crumble topping for muffins and cakes made typically made of butter, sugar, and flour but can also include nuts, oats, and spices.
Yes. Simply add ½ teaspoon of salt for every 1 cup of unsalted butter to replace the salted butter.
Store fully cooled muffins in an airtight container lined with paper towel to help absorb extra moisture. Store at room temperature for up to 4 days or freeze in an airtight container or freezer bag for up to 6 weeks.
Yes, you could make the streusel without nuts if preferred.
More Pecan Recipes
Looking for other recipes like this? Try these:
If you tried these Pecan Streusel Pumpkin Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Pumpkin Pecan Muffins
Equipment
- 12-count muffin tin
- non-stick cooking spray
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
For the Batter:
- ¾ cup salted butter * softened
- 1 cup white sugar
- 2 eggs
- 1 ½ cups pumpkin puree (not pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
For the Streusel:
- 3 tablespoons melted butter
- 3 tablespoons all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 350℉ and prepare regular-sized muffin tins with either non-stick spray or muffin liners.
- Cream together the softened butter and white sugar for 1 minute. Add the eggs and pumpkin puree and continue mixing until incorporated.¾ cup salted butter, 1 cup white sugar, 2 eggs, 1 ½ cups pumpkin puree
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Add to the wet ingredients and mix on low speed just until incorporated.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg
- Scoop the muffin batter into the prepared tins. Stir together the melted butter, brown sugar, flour, cinnamon, and chopped pecans to make a streusel. Sprinkle on top of the batter and bake in the preheated oven for 25-30 minutes or until a tester inserted into the center comes out clean. Let cool in muffin tins for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!3 tablespoons melted butter, 3 tablespoons all-purpose flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, ¾ cup chopped pecans
Notes
- You could use unsalted butter instead with an additional ½ teaspoon of salt added to the batter and ⅛ teaspoon added to the streusel topping.
Mary
We had these for breakfast this morning and can highly recommend them! The muffins are most and flavourful, and the streusel topping is the perfect finishing touch. It will be a repeat recipe in our house.
Naomi
Wonderful!! Thank you for the great review!
Naomi