Here’s a delicious recipe for Cinnamon Pumpkin Muffins with Pecan Streusel that combines warm pumpkin flavors, cinnamon spice, and a crunchy pecan topping.
Ingredients:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp ground cloves
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
For the Pecan Streusel:
- ½ cup chopped pecans
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter, cold and cubed
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups.
2. Make the Muffin Batter:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, vanilla extract, and milk. Mix well until smooth.
- Gradually fold the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix.
3. Prepare the Pecan Streusel:
- In a small bowl, mix together the chopped pecans, flour, brown sugar, and cinnamon.
- Add the cold butter cubes and use your fingers or a fork to mix it in until the mixture resembles coarse crumbs.
4. Assemble the Muffins:
- Divide the muffin batter evenly between the 12 muffin cups.
- Sprinkle the pecan streusel generously over the top of each muffin.
5. Bake:
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool and Serve:
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these warm, spiced Cinnamon Pumpkin Muffins with Pecan Streusel with a cup of coffee or tea!