Pumpkin Spice Muffins with Pecan Streusel

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Get your pumpkin fix with these hearty Pumpkin Spice Muffins with Pecan Streusel. Pumpkin purée makes these muffins extra tender, but it’s that crunchy pecan streusel that’ll have you coming back for more. Sunnyland Farms‘ Raw Georgia Pecan Halves lend unbeatable farm-fresh flavor to the streusel, and bring a touch of nuttiness to this irresistibly sweet and spicy recipe. This will be your go-to breakfast all season long!

Pumpkin Spice Muffins with Pecan Streusel
Makes 12 muffins
  • 2 cups (250 grams) all-purpose flour
  • 1½ cups (330 grams) firmly packed light brown sugar
  • 2 teaspoons (4 grams) pumpkin spice
  • 1 teaspoon (5 grams) baking soda
  • ¾ teaspoon (2 grams) kosher salt
  • 1 cup (244 grams) canned pumpkin
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
  • ⅓ cup (80 grams) whole milk, room temperature
  • Pecan Streusel (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter and flour a 12-cup muffin pan.
  2. In a large bowl, whisk together flour, brown sugar, pumpkin spice, baking soda, and salt. In a medium bowl, whisk together pumpkin, melted butter, eggs, and milk. Add pumpkin mixture to flour mixture, and fold until well combined.
  3. Spoon batter into prepared muffin cups, filling three-fourths full (about 74 grams each). Spoon 2 tablespoons (about 22 grams) Pecan Streusel on top of batter in each muffin cup.
  4. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Serve warm.
Pecan Streusel
Makes about 2 cups
  • ¾ cup (94 grams) all-purpose flour
  • ½ cup (57 grams) chopped pecans*
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 teaspoon (2 grams) pumpkin spice
  • ¼ cup (57 grams) unsalted butter, melted
  1. In a medium bowl, stir together flour, pecans, brown sugar, and pumpkin spice. Add melted butter, stirring until large clumps form. Squeeze mixture together with hands to create clumps. Freeze until ready to use.
*We used Sunnyland Farms Raw Georgia Pecan Halves


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    • Hey Alyssa,

      Buttermilk should work fine with the baking soda called for, just keep in mind it might have a tangier flavor and that the batter needs to immediately go into the oven, because the acidic buttermilk activates the baking soda before it even gets baking. Happy baking!

    • Hi Elizabeth!

      You will likely get something that is a bit too dense with pure almond flour. Bob’s Red Mill makes an excellent 1 to 1 Baking Flour replacement that is gluten free and yields great results.

  1. was I supposed to make the pecan streusel ahead of time? It seemed that all of my streusel melted into the batter except for a few large chunks. I know it said freeze until needed but I made it and used it right away.

    • Hi Karli!

      Thanks for reaching out! Yes, you want to have the streusel prepared before you make the muffin batter. This allows for the streusel to set up and maintain shape before baking. It is also possible that your batter was a little wet. We recommend weighing the ingredients to ensure the proper ratio of flour. Happy baking!


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