Warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.
Pumpkin Muffins with Pecan Streusel
Warm spices and a pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.
Servings 12 large muffins
FOR THE STREUSEL
- 1/2 cup all-purpose flour
- 5 tbsp unsalted butter, melted
- 1/2 cup demerara sugar also called raw cane sugar or turbinado but can use brown sugar
- 3/4 cup chopped pecans
- 1/4 tsp cinnamon
FOR THE MUFFINS
- 2 cups all-purpose flour spooned into measuring cup and leveled off
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg or freshly grated nutmeg
- 1 tsp ground cloves and or 1/2 tsp ground ginger
- 3/4 cup Unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 15 oz oz 100% pure pumpkin I use Libby's
PREPERATION: Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray or line with muffin liners.
The TOPPING: Combine the flour, butter, demerara or brown sugar, chopped pecans, and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
Dry Ingredients – In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
Wet Ingredients – In the bowl of an electric mixer, beat the butter and sugars 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, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of the bowl as necessary. Add the flour mixture in 2 additions and gently fold with a spatula. Then continue to mix on low speed until just combined.
Using an ice cream scoop or transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, 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 the baking rack to cool completely.
My main tip when making these pumpkin muffins is: Do not overmix the batter. While you want all ingredients to be completely combined, overmixing will produce more gluten and create denser muffins, so just mix until everything is incorporated and gently deposit the batter into the lined muffin tin.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 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.
Demerara Sugar – is a type of raw cane sugar with a large grain, crunchy texture, and pale brown color. If you haven’t been able to track it down, or you’re simply out of it at the moment, turbinado sugar is the preferred substitution as it has a coarse texture that is a better match for the texture of demerara sugar. Another option is to use an equal amount of light brown sugar in the place of demerara. Both of these sugars have the golden brown color and subtle molasses flavor that demerara is known for.
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