Pumpkin Muffins with Pecan Streusel

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 

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 hour. This allows the gluten to relax and the leaveners to get a head start. (If you’re in a rush, 30 minutes is fine but definitely don’t go past 90 minutes or you’ll get a wonky bake).

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.

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