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Pumpkin Muffins

Pumpkin Muffins

Enjoy these delicious Pumpkin Muffins topped with a crunchy pecan streusel, perfect for fall.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 416 kcal

Equipment

  • muffin pan
  • Electric Mixer
  • Mixing Bowls

Ingredients
  

For the Topping

  • 5 tablespoons all-purpose flour
  • 5 tablespoons unsalted butter melted
  • 5 tablespoons demerara sugar also called raw cane sugar or turbinado
  • ¾ cup chopped pecans
  • ¼ teaspoon cinnamon

For the Muffins

  • 2 cups all-purpose flour spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ cup unsalted butter softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 can (15-ounce) 100% pure pumpkin (I use Libby’s)

Instructions
 

Pumpkin Muffin Instructions

  • Preheat the oven to 350°F (175°C). Spray a standard muffin pan with non-stick cooking spray.
  • Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl for the topping. Set aside.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg for the muffins. Set aside.
  • In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, then add the pumpkin and beat until combined. Add the flour mixture and mix on low speed until just combined.
  • Transfer the batter to the prepared muffin pan, filling each cup completely full. Divide the topping evenly over the batter.
  • Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.

Notes

This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes. The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition

Serving: 1muffinCalories: 416kcalCarbohydrates: 51gProtein: 5gFat: 22gSaturated Fat: 11gCholesterol: 74mgSodium: 235mgFiber: 3gSugar: 30g
Keyword Desserts, fall baking, muffins, pecan streusel, Pumpkin Muffins
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