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–+ servings

Pumpkin Streusel Muffins

Carissa Erzen
These moist pumpkin streusel muffins are loaded with a whole can of pumpkin and topped with a brown sugar pecan streusel. They're delicious for breakfast, afternoon snack, or dessert, and perfect for Fall baking. Best of all, these muffins are ready in under one hour!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American, German
Servings 12 muffins
Calories 312 kcal

Ingredients
  

Streusel Topping

  • ½ cup all purpose flour
  • ⅓ cup brown sugar (both light and dark brown sugar work)
  • ¼ cup chopped pecans
  • 1 teaspoon pumpkin pie spice
  • 4 Tablespoons unsalted butter, softened

Pumpkin Muffins

  • ½ cup unsalted butter, softened (1 stick)
  • ½ cup granulated sugar
  • ¼ cup brown sugar (both light and dark brown sugar work)
  • 15 ounces canned pumpkin puree (one can) (not pumpkin pie filling)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (you can substitute dairy free milk)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt (use table salt or fine sea salt)

Instructions
 

  • Preheat the oven to 350°F. Line a muffin tin with muffin/cupcake liners.
  • Prepare the streusel by combining the all purpose flour, brown sugar, chopped pecans, pumpkin pie spice, and softened butter in a mixing bowl. Use a large spoon, silicone spatula, or your hands to mix the mixture until it's crumbly. Set aside.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until it is pale and fluffy, after a few minutes.
  • Add the pumpkin puree, egg, vanilla, and milk. Mix on low speed until it’s well combined, after about 1 minute.
  • Add the all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently mix with a large spoon or silicone spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
  • Use a cookie scoop or a large spoon to drop muffin batter into each muffin cup to fill it about ¾ full.
    Sprinkle the pecan streusel topping on top.
  • Bake the muffins for 18 to 22 minutes, until a toothpick inserted into the center of the muffins comes out without any wet batter stuck to it. Enjoy!!

Notes

  • Don’t use canned pumpkin pie which contains added sugar and other ingredients that will totally mess up your muffins. Use canned pumpkin that only contains one ingredient - pumpkins!  
  • Don’t overmix the batter, which encourages gluten formation and leads to dry, chewy muffins rather than soft, moist muffins.
  • Storing: Store cooled muffins in an airtight container at room temperature for up the 3 days. To freeze, wrap cooled muffins individually in plastic wrap then in aluminum foil and store in the freezer for up to 3 months.

Nutrition

Serving: 1muffinCalories: 312kcalCarbohydrates: 43gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 149mgPotassium: 148mgFiber: 2gSugar: 20gVitamin A: 5.919IUVitamin C: 2mgCalcium: 59mgIron: 2mg
Keyword pumpkin muffins, pumpkin streusel muffins
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