One last fall recipe- Pecan streusel pumpkin muffins

photo of one Pecan streusel pumpkin muffin on a plate

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.

close-up photo of a Pecan streusel pumpkin muffin

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.

photo of muffins in a muffin tin

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.

photo of Pecan streusel pumpkin muffins on a plate

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!

Pecan Streusel Pumpkin Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
These muffins are flavored with nutmeg and cinnamon and topped with a crunchy pecan streusel.


  • 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


  1. Preheat the oven to 350°F. Line muffin/cupcake pan with cupcake liners.

  2. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined.
  3. 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.
  4. Pour the batter into cupcake liners, about 2/3 full.
  5. 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.


Recipe adapted from Joelen’s Culinary Adventures

Nutrition Facts
Pecan Streusel Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 302 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 37mg12%
Sodium 167mg7%
Potassium 84mg2%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 3335IU67%
Vitamin C 0.8mg1%
Calcium 23mg2%
Iron 1.3mg7%
Net Carbs 38g76%
* Percent Daily Values are based on a 2000 calorie diet.
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.

photo of a Pecan streusel pumpkin muffinclose-up photo of a plate of Pecan streusel pumpkin muffins

One comment on “One last fall recipe- Pecan streusel pumpkin muffins”

  1. great great job on this recipe, i love the fact that it is relatively healthy.
    1/2 cup of oil and 1/4 cup of butter isn’t terrible.
    these look wonderful, i sure will be baking these.

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