These Pumpkin Pecan Streusel Muffins are moist, flavorful, and full of delicious pumpkin, topped with the best pecan streusel ever --- the perfect Fall breakfast treat!
115-ouncecan of pure pumpkin puree (not pie filling)
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoon baking powder
½teaspoonsalt
1teaspoon ground cinnamon
1teaspoonground cloves
1teaspoonground nutmeg
For the Streusel:
3tablespoonsmelted butter
3tablespoonsall-purpose flour
½cup brown sugar
1teaspoonground cinnamon
½ cupchopped pecans
Instructions
Preheat the oven to 350℉ and prepare two 12-count muffin tins with either non-stick spray or cupcake liners.
In a large bowl, whisk together the melted butter and sugar until combined. Add the vanilla, eggs, and pumpkin and whisk well.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Add to the wet ingredients and stir just until incorporated.
Scoop muffin batter evenly into the prepared tins. Top with the pecan streusel (recipe follows) and bake in preheated oven for 30-35 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!
Pecan Streusel:
In a small bowl, mix together the melted butter, flour, brown sugar, cinnamon, and chopped pecans until mixture forms a loose crumb texture.