Pecan Streusel Pumpkin Muffins
These muffins are flavored with nutmeg and cinnamon and topped with a crunchy pecan streusel.
Ingredients
- 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
Topping
- 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
Instructions
- 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.
Notes
Recipe adapted from Joelen’s Culinary Adventures
Serving: 1muffin, Calories: 302kcal, Carbohydrates: 39g, Protein: 3g, Fat: 15g, Saturated Fat: 10g, Sodium: 167mg, Fiber: 1g, Sugar: 26g, NET CARBS: 38
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!