Pumpkin Muffins with Pecan Streusel

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With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.

Of all the baking recipes I’ve shared over the years, my grandmother’s pumpkin bread remains the most popular. Originally published in the McCall’s Cook Book in 1963, the recipe has stood the test of time. Like most sweet quick breads, it can easily be converted to muffins. In this pumpkin muffin recipe, I use almost the exact same batter but add a cinnamon-spiced pecan streusel for some crunch. Even my kids, who claim I ruin everything with nuts, love the streusel topping, but it’s optional. If you’d prefer to make plain pumpkin muffins, simply increase the sugar in the batter by ¼ cup. This is one for the keeper file!

What you’ll need to make Pumpkin Muffins

When purchasing ingredients for the recipe, be sure to select 100% pure pumpkin, not pumpkin pie filling (they typically sit side-by-side on the grocery store shelf). Pumpkin pie filling is already sweetened and flavored with spices and would not work well in the muffins.

If you live in an area where canned pumpkin is not available (or you’d just prefer to use fresh), making your own pumpkin purée is actually quite easy. This tutorial from King Arthur Flour gives you step-by-step guidance on how to get from a whole pumpkin to fresh pumpkin purée.

Step-by-Step Instructions

Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.

The mixture will be quite wet. Set aside. (Note: If you want to plan ahead a bit, the streusel topping can be made up three days ahead of time and kept in an airtight container in the refrigerator until ready for use.)

Move on to the muffins: In a medium bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.

Whisk well and set aside.

In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended.

Add the eggs one at a time, beating well after each addition.

Continue beating at medium speed until very light and fluffy, a few minutes.

Add the pumpkin.

Beat until combined, scraping down the sides of bowl as necessary.

Add the flour mixture.

Mix on low speed until just combined.

Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup full.

Using your fingers, divide the topping evenly over the muffin batter.

Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.

Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.

How To Freeze Pumpkin Muffins

The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F-oven until warm.

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