Description
Delicious muffins made with pumpkin and warm spices, topped with a crunchy pecan streusel.
Ingredients
Scale
- 1 cup dark brown sugar
- 1 cup white sugar
- 2/3 cup vegetable or canola oil
- 1/2 cup unsweetened applesauce
- 3 eggs
- 15 oz can pure pumpkin
- 1 teaspoon vanilla extract
- 5 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2–1 cup cinnamon chips
- 3/4 cup pecans, divided
- 1/2 cup dark brown sugar (for streusel)
- 6 tablespoons flour (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 4 tablespoons cold butter
Instructions
- Preheat Oven: Set oven to 400°F (200°C). Grease and flour your muffin tins or use paper liners.
- Mix Wet Ingredients: In a large bowl, beat together dark brown sugar, white sugar, oil, and unsweetened applesauce until smooth.
- Add Eggs & Pumpkin: Beat in the eggs one at a time. Then, mix in the pumpkin and vanilla extract until fully incorporated.
- Add Spices: Mix in pumpkin pie spice, cinnamon, and ground cloves.
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine & Add Cinnamon Chips: Gradually add the dry ingredients to the wet mixture and mix on low until just combined. Fold in the cinnamon chips.
- Make the Streusel: Combine pecans (reserve some for topping), dark brown sugar, flour, and cinnamon in a food processor. Pulse to combine. Add cold butter one tablespoon at a time, pulsing until crumbly.
- Assemble the Muffins: Fill muffin tins 2/3 of the way with the batter. Sprinkle the pecan streusel on top, adding extra chopped pecans if desired.
- Bake: Bake at 400°F for 5 minutes, then lower to 350°F and bake for another 20 minutes.
- Cool & Enjoy: Let the muffins cool for about 5 minutes before removing from the tin.
Notes
Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: muffins, pumpkin, pecan, fall, baking, breakfast