Description
Delicious pumpkin muffins topped with a crunchy pecan streusel. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup chopped pecans
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, and eggs.
- Combine wet and dry ingredients until just blended.
- Fill muffin cups 3/4 full.
- Mix pecans, flour, brown sugar, and melted butter for streusel topping.
- Sprinkle streusel over muffin batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use fresh pumpkin puree for best flavor.
- Store muffins in an airtight container for up to 3 days.
- Freeze muffins for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
