Pecan Pumpkin Streusel Muffins

Get ready for these amazing Pumpkin Muffins! They’re super soft, moist, and packed with pumpkin pie spices. Plus, there’s a delightful butter pecan streusel topping!

Pecan Pumpkin Streusel Muffins

Pecan Pumpkin Streusel Muffins


  • Muffin batter:
  • 1 cup pure pumpkin puree (240ml)
  • ¾ cup packed light brown sugar (165g)
  • 2 large eggs at room temperature
  • ⅓ cup unsalted butter, melted (75g)
  • ⅔ cup whole milk (160ml)
  • 1 teaspoon pure vanilla extract (5ml)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups all-purpose flour (250g)
  • 2 teaspoons pumpkin pie spice
  • Streusel topping:
  • ¼ cup all-purpose flour (35g)
  • ¼ cup packed light brown sugar (55g)
  • ½ cup pecan halves (60g)
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons cold unsalted butter (42g)


Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.

First, let's make the streusel. Combine pecans, flour, sugar, cinnamon, and salt in a food processor. Give it a couple of pulses until combined. Add the cold butter and pulse a few more times until it's all mixed. Transfer this mixture to a bowl and refrigerate it until you're ready to use it.

Combine pumpkin puree, brown sugar, eggs, melted butter, vanilla, and milk in a large bowl. Whisk until everything's nicely combined. Add baking powder, baking soda, and salt, then whisk it all together.

Sprinkle in the flour and spice, then gently fold until just combined. Be careful not to over-mix.

Spoon the batter evenly into the muffin cups, filling them right up to the top. Generously top each muffin with the streusel. Pop them in the oven and bake for about 25 minutes until they're beautifully golden brown and spring back when lightly pressed.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. Enjoy these delightful treats!

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