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.