Pumpkin Muffins with Streusel

Up close picture of a pumpkin muffin with pecan streusel on top, unwrapped from the parchment muffin liner.

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Pumpkin Muffins with Streusel

These bakery-style pumpkin muffins with pecan streusel are the perfect treat for fall, with their soft, fluffy interior and sweet and crunchy streusel topping.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: fall baking, muffins, pumpkin

Servings: muffins

Calories: 209kcal

Author: Kathryn

Ingredients

For the streusel topping

3 Tablespoons all-purpose flour
3 Tablespoons brown sugar
¼ teaspoon cinnamon
2 Tablespoons unsalted butter room temperature, cut into small cubes
3 teaspoons pecans chopped

For the muffins:

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
¾ cup unsalted butter 1 ½ sticks at room temperature
1 ½ cups granulated sugar
2 large eggs

Instructions

Preheat oven to 350ËšF. Prepare a muffin tin with liners or spray with non-stick cooking spray. Set aside.
Place all of the streusel ingredients except the chopped pecans in a bowl. Using a fork of your fingers, press the ingredients together until it resembles course sand. Then add the chopped pecans and stir until combined. Set aside.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand-held mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing until just combined. Then add the pumpkin purÃ©e. Use a spatula to scrape down the sides of the bowl as necessary. Add the dry ingredients slowly while mixer is on low. Mix until just combined.
Using a cookie scoop, even divide the batter into the 12 muffin tins. Bake for 30-35 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely. Enjoy!

Notes

Storage: These muffins can be stored in an airtight container at room temperature. Muffins will stay fresh for 3-4 days.Â

Freezer Instructions: The pumpkin muffins can be stored in the freezer in an airtight container or freezer-safe plastic bag for 3-4 months. Take out of the freezer and let sit at room temperature for 3-4 hours before enjoying.Â

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