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Pecan Pumpkin Streusel Muffins
Super soft and moist Pumpkin Muffins with a butter pecan streusel topping and fragrant pumpkin pie spices!
Ingredients
Muffin batter:
- 1 cup 240ml pure pumpkin puree
- ¾ cup 165g packed light brown sugar
- 2 large eggs at room temperature
- ⅓ cup 75g unsalted butter melted
- ⅔ cup 160ml whole milk
- 1 teaspoon 5ml pure vanilla extract
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups 250g all-purpose flour
- 2 teaspoon pumpkin pie spice
Streusel topping:
- ¼ cup 35g all-purpose flour
- ¼ cup 55g packed light brown sugar
- ½ cup 60g pecan halves
- ¼ teaspoon ground cinnamon
- pinch of salt
- 3 tablespoon 42g cold unsalted butter
Instructions
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- First make the streusel. Combine pecans, flour, sugar, cinnamon and salt in the bowl of a food processor. Pulse just a couple of times to combine. Add the cold butter and pulse 5 or 6 more times until combined. Tip it out into a bowl and keep refrigerated until needed.
- Combine pumpkin puree, brown sugar, eggs, melted butter, vanilla and milk in a large bowl and whisk until evenly combined. Add baking powder, baking soda and salt and whisk to combine.
- Sprinkle over the flour and spice and fold it in until just combined. Do not over-mix.
- Divide batter evenly among prepared muffin cups, filling them to the rim. Top with a heaped mound of streusel (be generous). Bake for 25 minutes until golden brown and muffins spring back when pressed gently. Transfer pan to a wire rack and let cool for 5 minutes before transferring muffins individually to the rack to finish cooling.
