Description
Soft pumpkin-infused batter yields tender muffins under a crunchy cinnamon streusel, each crowned with toasted pecans that crackle with every bite.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 3/4 cups flour, 1 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, beat the eggs, then stir in pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- In a small bowl, combine 1/2 cup brown sugar, 1/4 cup flour, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the streusel mixture evenly over each muffin.
- Top each muffin with chopped pecans, gently pressing them into the streusel.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, chill the batter for 30 minutes before baking.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze baked muffins for up to 2 months and thaw at room temperature.
- Adjust pecan quantity to taste or substitute walnuts for a different flavor.