Streusel Topped Pumpkin Pecan Muffins

Have you ever had pumpkin pecan muffins? Please say YES.  It should be a sin to not know what a great pumpkin pecan muffin tastes like. I  have tried several pecan goodies,  but one baked good I always come back to is my pecan muffin.  This time around, I took it up a notch and I must tell you, my love for pumpkin pecan muffins was imminent.  I’ve always loved pecans!

Once, we had a neighbor who had a pecan tree but was never home. Really, we never met or saw this neighbor but his tree always crowded my backyard with pecans. At first,  it did not occur to me that I was being delivered pecans on a platter of gold. I swept them up and disposed of them.

Over time, I became curious and reached out to a good old friend called Google. Needless to say, my wise friend provided me with all the answers that I needed. Like some, I always assumed that pecans are nuts that grow in the ground. Well, I found out this yummy “nut” is actually called a drupe-a fruit with a single stone.I learned how to break them and freeze them in a freezer-safe bag.

Pecans begin to dry as soon as they fall off the tree. It is important to move them to a dry, warm area. Spread your pecans to dry for several days before storing. You can store in the shell or remove from shell. I prefer the latter. Why? I prefer less bulk, and the shelled version stores in the freezer for up to 2 years. Once dry, you can take pecans out of the kernel by cracking them. When dried properly, kernels should break easily.  If you are like me, and you don’t care about having whole pecans, just go at it with a nutcracker or hammer.  With this method, I stored years worth of pecans.

To shell pecans as unbroken halves,  cover the nuts with lukewarm water for one hour and a half. For thicker nut shells, allow pecan kernels to soak for 3 hours. Drain water from nuts and let stand for 8 hours. You can break with your nutcracker now.

Note: To prevent molding, dampened nuts must be laid out to dry for up to 48 hours. Now, you should understand why I don’t care too much for whole pecans or halves. It’s just too much work unless they are store bought.

When I moved,  the only thing I missed was my . . . I mean the neighbor’s pecan tree.  My dear former neighbor, if you happen to read this, I thank you for the gift of pecan that you consistently gave me for 2 years. Okay, back to the recipe. 🙂

I have made many Pumpkin Pecan Muffins in my lifetime, but I am yet to find one that stands the test of time like this recipe. These really are the most amazing pumpkin muffins ever! I hope you enjoy them as much as I and my family do. It is truly addictive, do not expect to have any leftovers.  I made a batch today and my family of 4 demolished them in less than 30 minutes.

Thank God I made a lot of muffins including my gluten-free muffin which is a delicious but gluten-free alternativeA little word of caution, pecan is a tree nut and it can bring about allergic reactions.

4.5 from 2 votes
pecan pumpkin muffin
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins

This Simple Streusel-Topped Pumpkin Pecan Recipe will have you going back for more. It is delicious and a perfect addition to your recipe collection.

Course: Breakfast, Dessert
Cuisine: American
Servings: 12 people
Calories: 275 kcal
For Muffin
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup pumpkin puree*
  • 1/2 cup unsalted butter melted
  • 2 large Eggs
For Topping
  • 2 tablespoons all-purpose flour
  • 5 tablespoons brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped pecans
  • 1/2 tsp pumpkin pie spice
  • 2 tablespoons butter melted
  • Pinch of kosher salt
  1. Heat oven to 400°F. Place baking cups into 12 muffin and set aside.
For Muffin:
  1. Combine all dry ingredients in a large bowl; set aside.
  2. Combine the rest of the ingredients in another bowl.
  3. Stir wet ingredients into flour mixture until combined.
  4. Scoop batter evenly into prepared muffin pan cups.
For Streusel:
  1. In a small bowl combine all streusel topping ingredients.
  2. Stir until mixture is combined with the exception of a few lumps.
  3. Top each muffin cup with a spoonful of streusel making sure you have an even coat.
  4. Bake 22-23 minutes or until toothpick inserted in center comes out clean.
  5. Move to a cooling rack.
  6. Muffins will keep at room temperature in an airtight container for 2-4 days.
Recipe Notes

*Substitute canned pumpkins Do not serve these pumpkin pecan muffins to anyone with allergic reactions to nuts.