One last fall recipe- Pecan streusel pumpkin muffins
Okay, one last fall/pumpkin dessert. It’s December and I’m super excited to begin baking Christmas/holiday/winter desserts (and to start my series of giveaways!). I love baking holiday desserts and I always feel like it is so rushed since we only have the month of December to bake them.
So I haven’t had a chance to get back in the kitchen yet to bake, but I plan on doing some major baking this weekend. Until then, I wanted to squeeze in one more pumpkin fall recipe. These pumpkin muffins with pecan streusel were made by me a few weeks ago and they were delicious.
The muffins were moist and flavored with nutmeg and cinnamon. The pecan streusel was a great addition and I love how these muffins look. I’ll definitely be making these again next year.
Stay tuned for a ton of holiday desserts and giveaways! I’m doing a series of giveaways in December in honor of the holiday season. I’ve been working hard these last few weeks to coordinate these giveaways. I’m so excited, I hope you are too!
- 1/2 cup vegetable or canola oil
- 1 1/4 cups sugar
- 2 large eggs
- 1 cup canned pure pumpkin
- 1/2 cup water
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup unsalted butter at room temperature, cut into small pieces
- 1 tsp ground cinnamon
- 1/4 cup chopped pecans
Preheat the oven to 350°F. Line muffin/cupcake pan with cupcake liners.
Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined.
In a medium bowl, whisk together the flour, baking soda, spices and salt. Add the flour mixture to the wet mixture and stir to fully incorporate.
Pour the batter into cupcake liners, about 2/3 full.
To make the topping, combine the sugar, butter, cinnamon and the pecan pieces. Use a fork and mix until it butter and sugar resembles a coarse meal. You can also rub the mixture between your hands so that the butter mixes thoroughly with the sugar. Sprinkle the topping over the muffins before baking. Bake for approximately 20 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Pecan Streusel Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 302 Calories from Fat 135
% Daily Value*
Saturated Fat 10g63%
Vitamin A 3335IU67%
Vitamin C 0.8mg1%
Net Carbs 38g76%
* Percent Daily Values are based on a 2000 calorie diet.