Thursday, October 6, 2011

pumpkin pecan muffins

The weather is finally cooling down in NC and that means it's finally pumpkin season! I've never been a huge fan of pumpkin pie but I can't resist pumpkin breakfast sweets like pumpkin donuts, muffins, oatmeal and scones. Oh and I love love love pumpkin beer. I went to a bar a few weeks ago and they served their pumpkin beer with a cinnamon sugar rim, seriously best idea ever. All pumpkin desserts (and beers) are healthy right? It's a fruit... and it has vitamin A, iron, fiber, vitamin C and potassium.  All the more reason I can easily justify an extra muffin or or a few more beers with all that healthiness. These muffins are super moist, loaded with pumpkin and topped with a crumb crust.  These don't even need a crumb topping they are so good but a little extra butter, sugar and nuts never hurts anything. I'm always on a mission to find or create a recipe better than the last and I don't think that a basic pumpkin muffin gets much better than this. 

Pumpkin Pecan Muffins
makes 28 muffins 

for the pumpkin muffins:
1/2 c. butter, softened
1 1/2 c. sugar
15 oz can of pumpkin
3 eggs
2 1/2 c. all purpose flour
2 tsp baking powder
1 tbsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt

for the streusel topping:
1/2 c. all purpose flour
1/2 c. sugar
1/2 c. light brown sugar
2 tsp cinnamon
5 tbsp butter, melted
2/3 c. pecans, chopped

Preheat the oven to 350°F. 

In a large bowl, blend the butter and sugar together with a mixer until smooth and creamy. Add in the pumpkin puree and the eggs, blend on medium speed. In a medium bowl, stir together the flour, baking powder, salt, ginger, cloves, cinnamon and nutmeg. Add the flour mixture to the pumpkin/butter mixture and mix on low speed until combined. Spoon mixture into greased or lined muffin tins. 

To make the streusel, combine the flour, both sugars, cinnamon and butter until it comes together. Stir in chopped pecans. Add mixture to the top of the muffins before placing the muffins in the oven. Bake muffins for 15-20 minutes or until a toothpick comes out of the center clean. 


  1. need this with my cup of tea right now!

  2. Perfect for a fall Saturday! Thank you so much! I made one dozen without the pecans (for the daughters who dislike them,) 6 with the nuts and 6 with the pecans AND bacon! Oh YUM!

  3. @Lenora Yum bacon sounds like a great addition, would have never thought of that! Glad you liked them.

  4. These sound delicious with that yummy streusel on top!

  5. I'm with you about pumpkin...luv this time of year and including it in baked goods. I'll have to try the pumpkin beer - sounds tasty.

    These pumpkin pecan muffins are seriously dangerous...I'll be making these! Thanks for sharing :)

  6. I am sitting at starbucks and trust me nothing looks as delicious as this baby here....
    Dangerously delicious....

  7. Those look so good!!!! So fall :) AMAZING pictures.

  8. Sounds good. Will have to give it a try.


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