Pumpkin Muffins with Pecan Streusel

The fluffiest and most tender pumpkin muffins ever. Muffin is made with pumpkin puree and topped with a crunchy pecan streusel. Takes 10 minutes to make, 1 hour to rest, and 20 minutes to bake with that beautiful crispy muffin top!

I’ve made so many muffins lately and you all are here for it so here’s another, fall flavored one! 

Why these are the best pumpkin muffins

  • They’re large and shareable (if you want lol)
  • HUGE crispy muffin top with a toasty pecan streusel
  • Packed full of fall pumpkin spices
  • Stay moist, fluffy/bouncy for days 

If you love muffins with streusels, make sure to check out these strawberry crumble muffins or my white chocolate blueberry ones. If you’re just here for pumpkin spice and everything nice, I also have chocolate chip pumpkin muffins or pumpkin bread.

Ingredients

  • Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured. 
  • Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
  • Sugar: I used light brown sugar but granulated or dark brown will work well in this recipe also.
  • Oil: I used oil in this recipe because I wanted to keep the muffins a little fluffier and spongier. I used olive oil but any neutral oil works fine as well. 
  • Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if they’re cold.
  • Greek Yogurt: I like to add greek yogurt to my muffins to justify eating them for breakfast, lol. Plain yogurt and sour cream work as well. 
  • Pumpkin: I usually use Libby’s pumpkin puree (not pumpkin pie filling). I’ve also used Kroger brand or Whole Foods 365 brand. 
  • Spices: I make my own pumpkin pie spice at home or you can just buy some. It’s just a combination of spices with a higher ratio of cinnamon. 

Step-by-Step Instructions

Step 1: Whisk together the oil and sugar, just until they’re combined.

Step 2: Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc. 

Step 3: Add the yogurt and pumpkin: whisk in the greek yogurt and pumpkin until they’re completely smooth.

Step 4: Add the dry ingredients together: whisk in the flour, baking powder, baking soda, spices and salt into the wet ingredients until they’re completely combined.

Step 5: Rest the batter: another important step – cover the bowl and let the batter rest at room temperature for 1-2 hours. This allows the gluten to relax and the leaveners to get a head start. Meanwhile, chop the pecans and make the streusel.

Step 6: Make crumble topping: combine melted butter with sugar, flour and chopped pecans, until pea size chunks form,

Step 7: Fill the muffin pan: line 12 muffin tins and fill them all the way to the top rim.

Step 8: Top with streusel topping generously, pressing it into the batter so it sticks a little.

Step 9: Bake: for five minutes at 425F and then reduce oven temperature to 375F and bake for another 15 minutes. 

Step 10: Make maple glaze by whisking together maple syrup and powdered sugar.

Frequently Asked Questions 

Can I add in other mix-ins?

Omg yes. You can add some chocolate chips or white chocolate chips to these pumpkin muffins.
Or you can even add ½ cup of chopped pecans (or pralined nuts) to the batter as well. 

What kind of pumpkin should I use

I just use canned pumpkin puree. Someday I’ll get to making my own pumpkin puree but that day is not today. I recommend Libby’s brand or something of similar consistency.
Make sure you don’t accidentally buy pumpkin pie filling. 

Can I make these dairy free?

Yup! Just swap the butter for dairy free butter and the yogurt for a dairy free yogurt.

Can I make these gluten-free?


I have not tested this recipe specifically but all of my cake recipes work with a 1:1 substitute of gluten-free flour so I don’t see why this wouldn’t work. I recommend King Arthur or Bob’s Red Mill.

How to store these pumpkin muffins

I LOVE crispy muffin tops but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature.

I don’t recommend refrigerating, as they’ll just dry out. You can freeze them and bring them back to room temperature before serving but again, you’ll lose that crisp muffin top. 

How to freeze muffins

Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag. 

You can also wrap each one individually in plastic wrap and then place those in a freezer bag so you can easily remove one at a time.

Freeze for up to a couple of months. Bring back to room temperature before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).

If you make this pumpkin muffin recipe I would love to see it so make sure to tag me @baranbakery on instagram!

As always, have a blessed day and happy baking!

Love, B

Yield: 12 large muffins

Pumpkin Muffins with Pecan Streusel and Maple Glaze

pumpkin muffins

Super fluffy and perfectly spiced pumpkin muffins topped with a crunchy brown sugar pecan streusel and a maple glaze.

Prep Time 15 minutes
Additional Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 35 minutes

Ingredients

Pumpkin Muffins

  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 4 tsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice)
  • 1/2 cup (118mL) vegetable oil (canola oil or olive oil, etc.)
  • 1 1/4 cup (250g) light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 1 cup (244g) pumpkin puree (Libbys - thick consistency)
  • 3/4 cup (170g) greek yogurt

Pecan Streusel

  • 1/4 cup (56g) salted butter, melted
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1/3 cup (70g) light or dark brown sugar, lightly packed
  • 1/4 cup (30g) pecan halves, finely chopped

Maple Glaze

  • 1/4 cup (60mL) maple syrup
  • 3/4-1 cup (90-120g) powdered sugar, spooned and leveled

Instructions

Pumpkin Muffins

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spices. Set aside.
  2. In a large bowl whisk together the oil and brown sugar until they’re well combined.
  3. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
  4. Add in the pumpkin puree and Greek Yogurt and whisk until they're completely smooth.
  5. Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  6. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1-2 hours. 

Pecan Streusel

  1. Preheat the oven to 425F (218C) and line 12 muffins tins. 
  2. Combine the melted butter with the flour, brown sugar and pecans, until pea size chunks form.
  3. Use a large cookie scooper to fill the muffin tins to the top, the batter should be enough for 12 large muffins.
  4. Distribute the streusel evenly over the whole tops of the muffins and try to press them into the batter a little so they stick. Bake for 5 minutes at 425F (218C).
  5. Reduce the oven temperature to 375F (190C) and bake for another 13-15 minutes, just until the muffins no longer look wet on top and spring back when you press on the center gently. 
  6. Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Maple Glaze

  1. Whisk together the maple syrup and the powdered sugar until the glaze is smooth. *start with less powdered sugar and if it's too runny, add the last 1/4 cup (30g).
  2. Drizzle over the cooled muffins and serve.

Notes

  • Muffins can be stored at room temperature for 2-3 days, refrigerated for up to a week or frozen for 1-2 months.
  • Muffins can be made smaller - make sure to check for doneness a few minutes sooner though.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 380Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 426mgCarbohydrates: 57gFiber: 2gSugar: 27gProtein: 7g

Nutrition information may not be fully accurate.

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6 Comments

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  1. I just made these and they were okay. The strudel topping seemed off. I had a lot of extra flour that had to be tossed. Why do you call for a whole cup just for strudel topping for 12 muffins ? Otherwise the muffins were moist and pumpkin-y and not very sweet which is nice for a true muffin vs cupcake like other “muffin” recipes.

  2. I just made these. Muffins taste really good but can you please tell me why your recipe keeps changing ? I took screen shots of your recipe about a week ago. At first it was granulated sugar that was used in your recipe and then I noticed it changed to brown sugar only. Today and checking your website I noticed that the melted butter has now changed to canola oil or vegetable oil. I ended up using a mixture of both melted butter and oil. I am just wondering why there are so many inconsistencies with your recipe. Thank you

    • Hi Stephanie, sorry for the confusion. The granulated sugar was a mistake, I forgot to change it to brown sugar but it works with both. The butter and oil, I tested the recipe with both and it’s good with both so I wanted to give two options but it seemed to confuse people so I changed it to just oil.

  3. Hi just want to know if full fat Greek yoghurt is required or whether non fat or low fat Greek yoghurt would be fine? I wouldn’t want it to affect the bake

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