Pumpkin muffins with pecan streusel are the perfect treat for those crisp autumn mornings. The rich, warm flavors of pumpkin and cinnamon are perfectly complemented by the crunchy pecan streusel on top. So go ahead and indulge in these irresistible pumpkin muffins – your taste buds will thank you.
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Key Takeaways:
- Perfect for Autumn: Pumpkin muffins with pecan streusel offer the ideal combination of rich, warm flavors and a satisfying crunch for the fall season.
- Healthier Options: You can skip the streusel topping for a lighter version, or swap ingredients to make the muffins vegan by using plant-based butter and egg replacers.
- Fresh Ingredients Matter: Always check the expiration dates of your baking supplies (like baking powder and spices) for the best results and to avoid ruining your baked goods.
- Brain-Boosting Benefits: Pumpkin is packed with antioxidants, vitamins, and minerals like magnesium, zinc, and omega-3s, which are great for cognitive health and protecting your brain.
- Versatile Ingredients: You can easily make these muffins with ingredients you likely already have on hand, including all-purpose flour, brown sugar, and pumpkin puree.
- Simple Yet Delicious: With easy-to-follow instructions, these muffins come together quickly and can be made even better with toasted pecans in the streusel topping.
Overview
Pumpkin muffins with pecan streusel are a warm, comforting treat that captures the essence of fall in every bite. Infused with cozy spices and the natural richness of pumpkin puree, these muffins are topped with a crunchy, buttery pecan streusel that adds a satisfying contrast in texture. Perfect for crisp autumn mornings or a midday pick-me-up, they’re not only delicious but also packed with brain-boosting nutrients like magnesium, zinc, and antioxidants. Whether you’re looking for a healthier option by skipping the topping, or going fully plant-based with vegan substitutes, this versatile recipe fits all lifestyles. With simple pantry ingredients and straightforward steps, these muffins are a go-to seasonal favorite—easy to whip up, even easier to enjoy.
Sis - Simple is Smart Tip for Pumpkin Muffins
1. Make these muffins healthier by skipping the pecan streusel topping. The pumpkin muffin is so moist and delicious that you might not miss the streusel topping.
2. Make these muffins vegan using vegan butter sticks instead of the butter and 6 tbsp of JUST EGGS egg replacer or flax seed egg replacer.
3. Check the expiration date on your baking powder, baking soda, and spices before you use them. If you are using expired spices, you are essentially putting dirt in your baked goods. At the start of the fall baking season, I purchase a new container of baking powder and baking soda and check the expiration date of my spices. I throw out and replace any spices that will expire before the end of the year.
Neuro Nutrition Nugget - Pumpkin
Pumpkin is rich in antioxidants, which help protect the brain from damage caused by free radicals. These free radicals can lead to cognitive decline and neurodegenerative diseases. Secondly, pumpkin is a good source of vitamins and minerals that are essential for brain health. It contains vitamin E, which has been shown to improve cognitive function and reduce the risk of Alzheimer’s disease. Additionally, pumpkin is high in magnesium, iron, and zinc, all of which play a role in maintaining optimal brain function. Lastly, pumpkin seeds are a great source of omega-3 fatty acids, which are crucial for brain health and development. For some delicious pumpkin recipes.
What Ingredients are in Pumpkin Muffins?
Muffin ingredients:
- Pumpkin Puree: Use solid pack pumpkin not pumpkin pie filling. If you have a sugar pumpkin roast it and make homemade pumpkin puree.
- Eggs: use large eggs or if you are making this recipe vegan use the equivalent of a plant based egg replacer.
- Butter: I used salted butter. Vegans use a vegan butter instead.
- Flour: all-purpose flour
- Baking Soda: check the outdate and make sure the baking soda hasn’t outdated.
- Baking Powder: I replace my baking powder in Sept. at the start of the fall and holiday baking season. A fresh container seems to give a better rise to my cookies and holiday goodies.
- Pumpkin Pie Spice if you don’t have pumpkin pie spice you can make your own. I use this recipe from Sally’s Baking Addiction.
- Brown Sugar less processed foods are better for your brain and body. I often use brown sugar in recipes that one might normally use a more refined white sugar in.
- Salt use sea salt.
Pecan Streusel Topping:
- Pecans: Toast the pecans before using by baking them in a 350 degree oven for 6-8 minutes or untill they are a toasty brown and aromatic.
- Brown Sugar
- Flour use all-purpose flour
- Butter. or vegan butter
Step for Making Pumpkin Muffins
Make the Topping:
- Chop the pecans coarsely and add the flour, sugar, and pumpkin pie spice.
- Add the melted butter and stir to combine. Set aside.
Make the Muffins:
- Preheat the oven to 350-degrees F.
- Combine the dry ingredients in a mixing bowl and set aside. Flour, bake powder, baking soda, salt, and pumpkin pie spice.
- Cream the sugar with the butter until fluffy. I used a hand mixer in this recipe. Scrape down the sides of the bowl about mid way through.
- Add the eggs and pumpkin puree.
- Beat in.
- Add the flour mixture and beat on low to combine. Scrape down the sides of the bowl.
- Spray two muffin tins or line with a cupcake liner.
- Using a and fill the3.4 Tbsp muffin batter scoop muffin tins. The recipe makes about 21 pumpkin muffins.
- Top with the Streusel Topping
- Bake for 30 minutes. Check for doneness with a toothpick in the center of the muffin. The toothpick should come out clean.
- Serve warm and enjoy.
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Frequently asked questions:
What’s the difference between coffee cake and streusel?
Coffee cake and streusel are two delicious treats that often go hand in hand, but what exactly sets them apart? The main difference lies in the topping. Coffee cake typically has a streusel topping, a crumbly mixture of flour, sugar, and butter. This topping adds a sweet and crunchy element to the cake, perfect for pairing with a hot cup of coffee. On the other hand, streusel refers to the topping rather than the entire cake. It can be used on various baked goods, such as muffins or pies, and consists of the same flour, sugar, and butter. So, while coffee cake and streusel contain this delectable topping, coffee cake is a specific type of cake often enjoyed for breakfast or brunch.
Is coffee cake American?
Coffee cake is a beloved treat that many people enjoy with their morning cup of joe. But is it truly an American creation? While the exact origin of coffee cake is unknown, it has become a staple in American culture. The term “coffee cake” itself is believed to have originated in the United States in the 19th century. However, variations of coffee cake can be found in various countries worldwide. For example, Germany has a traditional coffee cake called “kuchen.” So while coffee cake may not be exclusively American, it has certainly found a home in American kitchens and hearts.
What is a coffee cake topping made of?
A coffee cake topping is a delicious and irresistible addition to any coffee cake. It adds a layer of sweetness and texture that perfectly complements the moist and flavorful cake underneath. So, what is a coffee cake topping made of? It can vary depending on personal preference and the recipe used. Some popular options include streusel, a crumbly mixture of flour, butter, and sugar sprinkled over the cake before baking. Others may opt for a glaze made of powdered sugar and milk, which adds a glossy finish to the cake. Some creative bakers even experiment with adding chopped nuts, chocolate chips, or fresh fruit to their coffee cake toppings for an extra burst of flavor. Ultimately, the choice of coffee cake topping is up to you, so feel free to get creative and make it your own!
What makes coffee cake different from cake?
Coffee cake is a delightful treat that is often enjoyed alongside a cup of coffee, hence the name. What sets coffee cake apart from regular cake is its unique texture and flavor profile. Unlike traditional cake, coffee cake tends to be denser and more crumbly, making it perfect for pairing with a hot beverage. Additionally, coffee cake is often infused with flavors like cinnamon or nutmeg, giving it a warm and comforting taste that complements the rich flavors of coffee. So, next time you’re craving something sweet to go with your morning coffee, reach for a slice of coffee cake and experience the delicious difference.
Why is it called a streusel?
Have you ever wondered why that delicious crumbly topping on your favorite baked goods is called a streusel? Well, let’s uncover the origin of this mouthwatering term. The word “streusel” comes from the German language, specifically from the verb “streuen,” which means to sprinkle or scatter. And that’s exactly what a streusel does – it’s a crumbly mixture sprinkled or scattered on top of pastries, muffins, and cakes to add a delightful texture and flavor. So, the next time you enjoy a slice of streusel-topped apple pie or a warm streusel muffin, remember its German roots and savor every deliciously scattered crumb.
Why is my streusel not crumbly?
Have you ever baked a delicious streusel-topped dessert only to find that your streusel turned out more like a solid mass than a crumbly topping? It can be frustrating, especially when expecting those delightful crumbs to add textural contrast to your dish. Well, fear not because I’m here to shed some light on this baking conundrum. One possible reason your streusel is not crumbly enough is the proportion of butter to dry ingredients. Streusel is typically made by combining flour, sugar, and cold butter. If the ratio of butter to dry ingredients is too high, the streusel will become more like a paste. So, next time you make the streusel, try reducing the amount of butter slightly and see if that improves the crumbliness. Another factor to consider is the temperature of the butter. If the butter is too warm when you mix it with the dry ingredients, it can cause the streusel to clump together rather than forming those desired crumbs. So, make sure your butter is cold and firm before incorporating it into the streusel mixture. With these tips in mind, you’ll soon master the art of crumbly streusel toppings for all your baked treats!
Is streusel the same as crumble?
Streusel and crumble may seem similar, but they are not the same thing. Both streusel and crumble are toppings used in baking, typically on fruit-based desserts. However, the main difference lies in their texture and ingredients. Streusel combines flour, sugar, and butter, creating a crumbly and sandy texture. It is often flavored with spices like cinnamon or nutmeg. On the other hand, crumble is made by combining flour, sugar, and butter, but it includes rolled oats or nuts to give it a coarser and crunchier texture. So while they may share some similarities, streusel and crumble are distinct in their delicious ways.
What is streusel topping made of?
Streusel topping is the perfect way to add a delicious, crumbly texture to your favorite baked goods. But what exactly is it made of? Well, the beauty of streusel topping lies in its simplicity. It typically consists of three main ingredients: flour, sugar, and butter. The flour provides the base for the crumbly texture, while the sugar adds sweetness. The butter combines everything, creating those irresistible clumps that make the streusel topping so delectable. Some variations may include spices like cinnamon or nuts for added flavor and crunch. Whether sprinkling it on top of a coffee cake or using it as a crust for a fruit pie, streusel topping will surely take your baked treats to the next level.
What’s the difference between a strudel and a streusel?
If you’re a fan of pastries, you may have come across the terms “strudel” and “streusel” at some point. While they may sound similar, these two words actually refer to very different things. Let’s start with the strudel. Originating from Austria, a strudel is a type of pastry made with thin layers of dough that are stretched and rolled out until they become translucent. The dough is then filled with various sweet or savory fillings, such as apples, cherries, or cheese. On the other hand, a streusel is a crumbly topping that is often sprinkled over baked goods like cakes or muffins. It is made by combining flour, sugar, and butter until it forms small clumps. So, the next time you’re faced with the choice between a strudel and a streusel, remember that one is a delicious pastry filled with goodness, while the other is a delightful crumbly topping.
Pumpkin Muffins
Pumpkin muffins are moist, rich muffins topped with a pecan streusel.
Equipment
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Pecan Streusel Topping
- 1½ cup Pecans coarsely chopped
- 1¼ cup brown sugar packed
- ⅓ cup all-purpose flour
- ½ cup melted butter
- 1 tsp pumpkin pie spice
Pumpkin Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup butter at room temp.
- 1 cup packed brown sugar
- 2 large eggs at room temp.
- 1 can 15 oz. pumpkin puree do not use pumpkin pie filling.
Instructions
- preheat oven to 350℉
Pecan Streusel Topping
- combine the pecans, flour, sugar, and pumpkin pie spice.
- Add the melted butter and stir to combine.
- set aside
- Pumpkin Muffins
- Combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Set aside.
- With a stand mixer or hand mixer. Cream the sugar with the butter until fluffy about 3-4 minutes. Scrape the sides of the bowl down mid way through.
- Add the eggs and pumpkin puree.
- Beat in until combined. Scrape the sides of the bowl.
- Add the flour mixture.
- Beat in until the flour is no longer visible. Scrap down the bowl.
- Spray 2 muffin tins or line with cupcake papers. This recipe also makes 12 large muffins or 21 smaller muffins.
- Use a 3.4 Tbsp. muffin batter or cupcake batter scoop to fill the muffin tins.
- Top with the pecan streusel topping.
- Bake 350℉ (180℃) for 23 - 25 A toothpick inserted in the center should come out clean. Bake large muffins 40 -45 minutes.
Video
Nutrition
Serving: 1muffin | Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 179mg | Potassium: 150mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3500IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
