This muffin is the perfect fall treat! Pumpkin Streusel Muffins are chock full of pumpkin spice flavour and topped with a crunchy streusel topping made with chopped pecans. This muffin has just the right amount of sweetness, and it’s deliciously soft and moist! It’s hard to eat just one of these!
October is here, so I’m assuming that now is a safe time to introduce pumpkin-flavoured treats. I’m certainly one of those people who don’t mind a pumpkin-spiced treat in September, but there are some who think pumpkin flavours should wait until fall officially arrives. But, I can’t wait any longer! And why should I? Just look at these Pumpkin Streusel Muffins!
Everything pumpkin flavoured is here folks! Don’t wait before getting your fix though, because just as fast as a pumpkin-flavoured drink pops up on the menu at Starbucks, it disappears just as quickly. That’s why I’m about to make a second batch of these muffins. I have to get my fill! I suggest you do the same, Dear Reader.
Make your own online recipe box!
Click the in the lower right corner of your screen
& follow the quick and easy instructions!
INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. The exact amounts and measurements can be found in the printable recipe card located near the bottom of this post.
FOR THE MUFFINS:
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Sugar – I’ve only used regular granulated sugar in this recipe and have not tested it with any other sweeteners.
- Salt – This is a common ingredient in baking and cooking. In baking it helps to enhance and balance the sweetness.
- Baking Powder – This is used to increase the volume of the batter and to add texture as well.
- Vegetable Oil – Used instead of butter, the oil keeps the muffins light and super moist.
- Egg – Whenever you set out to bake, make sure your egg is at room temperature.
- Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated.
- Pumpkin Spice – You can buy this or if you have a spice rack at home, you can make it very easily. Here’s a very easy recipe that I use every year.
FOR THE STREUSEL TOPPING:
- Sugar – Again, use regular granulated sugar here too.
- Butter – When making a streusel topping, cold butter is best. It doesn’t have to be ice cold, but should not be in a softened state like when you start out to make cookies or cakes.
- Pumpkin Spice
- Pecans – Toasted chopped pecans add flavour and texture.
HERE’S WHAT YOU WILL NEED TO MAKE A PUMPKIN SPICE BLEND
- Cinnamon – Cinnamon is a spice created from the inner bark of the Cinnamomum tree. The bark is dried until it curls into a roll known as a cinnamon stick. These are ground into powder. Commonly found in baked goods, cinnamon is aromatic with a warming flavour.
- Ginger – Ground ginger is fresh ginger that has been peeled and dried before being ground into a powder. It has a pale yellow colour and a pungent, spicy smell. It adds a warming, spicy flavour to recipes.
- Nutmeg – Nutmeg is a seed that comes in whole or ground form. It is a key ingredient in many baked goods and is essential to anything eggnog related. I often use it in fall dishes, especially in mashed potatoes!
- Allspice – Contrary to what its name suggests, allspice isn’t a blend of other spices. Allspice comes from a dried brown berry from a tree. It is a warm-tasting spice and is very aromatic.
- Cloves – Ground cloves come from whole cloves which have been finely ground. They are a flower bud that comes from the clove tree. Whole dried cloves look like small nails. The name clove comes from the Latin word for nail. They are extremely fragrant and commonly found in spiced cakes and confections.
The first thing you should do is toast the nuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!
I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results with plain stainless steel.
Do you have a question or comment?
Would you like to leave a review?
Scroll down to the comment section and write me a message.
I will personally respond as soon as possible!
So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a darker colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.
HOW TO MAKE PUMPKIN STREUSEL MUFFINS
Preheat your oven to 375 degrees F and line a muffin tin with paper liners. Set that aside. Next, in a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin spice. In another bowl, whisk together the egg, oil and milk. Pour the wet mixture into the dry mixture. Stir to combine.
Divide the batter evenly among the twelve muffin liners. Set aside. Next, use a fork to smash together the first four ingredients of the streusel topping. It should look lumpy and coarse. Stir through the pecan pieces and evenly top the muffins with the mixture.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the baked muffins to cool for 5 minutes in the muffin tin. Remove and transfer to a wire baking rack to cool completely. When cooled, store in air-tight container or in a covered cake stand for up to 3 days.
GOT LEFTOVER PUMPKIN SPICE?
Pile all of the spices listed above into a jar and whisk them to blend. You can find the exact amounts here. I make a big jar of this and I use it up rather quickly. The blend will last about six months, but if you love to bake, you can easily use it up all between fall and Christmas baking.
You can start by making these Pumpkin Spice Blondies, or these Spritz Cookies. They are seasoned with pumpkin spice, proving that spritz cookies are not only something we should bake at Christmastime! It’s easy to think of cake and cookies, but have you tried to make your own spiced nuts? We love these Pumpkin Spiced Almonds!
STORING YOUR MUFFINS
You can store them for 3-5 days on your countertop on a cake stand with a lid. Even though the muffins are safe to eat after being left on the counter for a few days, they tend to lose some of their moistness after the third day. But, never fear! If your muffins become a little stale, pop one in the microwave for 10 seconds. It will soften it up quite nicely!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Pumpkin Streusel Muffins
For the Muffin Base:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon pumpkin spice blend
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
For the Muffin Streusel Topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cold, cubed
- 1 teaspoon pumpkin spice blend
- 1/4 cup chopped pecans, toasted
- Preheat oven to 375 degrees F and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin spice blend.
- In another bowl, whisk together the egg, oil and milk.
- Pour the wet mixture into the dry mixture. Stir to combine.
- Add the toasted pecans and fold into the muffin batter.
- Divide the batter evenly among the twelve muffin liners. Set aside.
- Next, use a fork to smash together the first four ingredients of the streusel topping. It should look lumpy and coarse. Toss in the chopped pecans and evenly top the muffins with the mixture.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the baked muffins to cool for 5 minutes in the muffin tin. Remove and transfer to a wire baking rack to cool completely.
- Store in air-tight container or in a domed cake stand for up to 3 days.
Did you make this recipe?
Upload a photo and tag me so that I can see it!