Pumpkin Muffins with Cinnamon-Pecan Streusel

by Erin, The $5 Dinner Mom on October 18, 2010

Couple things before we get to the recipe, ‘kay?!

First. Are feeling like you can’t get enough pumpkin in?! I think that after the pumpkin shortage of 2009 and 2010 all I want to do is make pumpkin this, or pumpkin that. After not using pumpkin in any recipes since earlier in the year (when my holiday stockpile ran out), I’m find myself trying to make up for lost pumpkin recipes!

Second. I was playing around with my Pumpkin Chocolate Chip Muffin recipe last week and decided to try making them with our dairy-free butter instead of oil. Oh my moist-ness! They had the fluffiness and texture of a cupcake. But with the taste of the muffin.

Third. I have already been dreaming about the desserts that I’ll be making for this Thanksgiving. I’m thinking about putting a pecan spin on a pumpkin pie…but without the corn syrup. I’ve browsed a few Pumpkin Pecan Pie recipe…all of which call for corn syrup. So I think a little pumpkin and pecan pie experimenting is in order in the coming weeks.

(All this leads us to this new great recipe.)

(Which you really should try.)

Finally. In a moment of culinary genius, I thought to make the new buttery, fluffy pumpkin chocolate chip muffins without the chocolate chips. And with a cinnamon pecan streusel topping.

Le Stresel Topping Ingredients.

Don’t be shy when it comes to sprinkling the streusel. :)

Pumpkin Muffins with Cinnamon-Pecan Streusel

Ingredients

  • 1/2 cup butter or (dairy-free)  margarine
  • 1 cup brown sugar
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 cup pumpkin puree

Cinnamon-Pecan Streusel

  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 4 Tbsp butter
  • 3/4 cup chopped pecans

Directions

  1. Preheat oven to 350. Grease 18 wells of regular size muffin tin.
  2. In a stand mixer or mixing bowl, combine together the butter or margarine and sugar until smooth.
  3. In a mixing bowl, toss together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  4. Add the eggs, 1 at a time, to the butter and sugar mixture.  Stir after adding each egg and scrape down the sides if using a stand mixer.
  5. Next stir in about half of the flour mixture, until smooth.  Then add half of the milk and stir until smooth.  Then repeat with the other half of the flour and milk.  Finally mix in the vanilla and pumpkin puree.  Let mix for 1-2 minutes, or until nice and smooth.  Pour into the greased muffin wells.
  6. In a mixing bowl, combine all the ingredients and cut the butter in with a fork or pastry blender.  Once crumbly, add the topping to all the muffins. And be generous about it…much of the brown sugar and butter melts into the muffin as it bakes…and the pecans get crunchy on top.
  7. Bake in the preheated oven for 21-23 minutes.

Makes 18 delicious and perfectly moist muffins.

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{ 14 comments… read them below or add one }

Maria October 18, 2010 at 8:22 am

Wish I had a muffin for breakfast! I love the streusel topping!

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claire October 18, 2010 at 8:51 am

I buy my canned pumpkin at Alid to save $$ and they are always out. If they do not have any today I will have to break down and spend more $$ for some at Wegmans. Or I could try Save-A-Lot on the way home from Aldi? My children love Pumpkin bread and mffins. Only 1 does not like the nuts. Oh, yummy~

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Jennifer October 18, 2010 at 10:14 am

I just made these without the pecans (since my girls won’t eat nuts), and they are wonderful. I love the fact that they are not full sugar. Thank you for this great recipe.

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Jean October 18, 2010 at 11:02 am

Just made some pumpkin choc chip muffins yesterday – and ate way too many of them! Thanks for another pumpkin recipe to try. :-)

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Crystal's Cozy Kitchen October 18, 2010 at 5:27 pm

Pumpkin, Cinnamon, Pecan – Yum!

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clara October 18, 2010 at 5:42 pm

I was in the pumpkin baking mood too. Yesterday, I made whole wheat banana pumpkin bread. It is devine. I have a pumpkin pecan pie recipe that does not require corn syrup. It may be a little out of the $5 range. It does call for rum and heavy cream.

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Mary E.S. October 19, 2010 at 9:37 am

For those with nut allergies or that just don’t like nuts,try substituting oatmeal for the nuts.

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Melody October 19, 2010 at 9:42 pm

I’m wondering if I could double this recipe and just use one 15 oz. can of pumpkin or if it would mess up the muffins to only have 1 3/4 cup of pumpkin puree for a double batch?

I’m not certain what to do with the extra 3/4 cup of pumpkin from the can and it would be great to be able to make 3 dozen muffins without extra time and effort.

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Clara October 20, 2010 at 6:37 am

I divided my extra pumpkin puree out in 1/2 cup portions, placed in a ziploc bag and froze them.

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Andrea October 21, 2010 at 2:59 pm

These are sooo good I made 24 with this recipe and in a 24 hours period they were all gone in a house with five thats like someone eating one every hour in the 16 give or take hours we are awake. These are my new favorite muffin. Thanks Erin

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Jennifer October 23, 2010 at 8:03 am

I freeze the extra in ice cube trays, then pop out the frozen pumpkin and put in a ziploc freezer bag to store it. Each pumpkin cube is about a tablespoon, so you can just thaw as many as you need for your recipe. Then you won’t have to open a whole new can of pumpkin if you just need a little bit for something you are making!

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Erin Rose October 24, 2010 at 4:20 pm

I made these this afternoon. They are so moist and light! To be honest, I think I overdid my streusel! :) I will definitely be making this again! (I substituted half of the butter with applesauce and used half white whole wheat flour.)

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Karen October 26, 2010 at 10:10 am

Hummm… Maybe I did something wrong. I doubled the recipe, doubling everything. I didn’t pack my brown sugar and I used half nuts and half rolled oats. It seemed to take f.o.r.e.v.e.r to make these and mine turned out just so-so. I thought they had a baking powder aftertaste and even checked and double checked the amount. They were really cakey and crumbly and the streusel seemed to me to have too much flour in it and didn’t do much more than sit there. My family of 8 usually devour 24 muffins (which is why I doubled it) but these didn’t go over so well. I love pumpkin anything so maybe I was expecting too much (that, and the picture looked sooo good). So, I don’t know if I’ll try them again, but if I do I’ll probably use a more traditional muffin method than beating them in a mixer. BUT, I still like reading about what you’re doing. ;)

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Katie January 25, 2011 at 10:47 pm

I made these the first go-round and my daughters, who don’t usually like muffins . . . LOVED these. They have asked for them several times since and I couldn’t remember where I got the recipe. I’m so glad to see them here again. This time I’ll file the recipe in my recipe box. Thank you!!

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