Alright, alright. I know I’m going a little overboard with all the pumpkin lately, but when you get giant cans of pumpkin and don’t have to use all of it for one recipe, you make something else. Then you need to get a small can because the leftovers from the first recipe weren’t enough but you don’t need the ENTIRE second can, so there are leftovers again. And so it goes…c’est la vie.
These muffins are awesome. Moist, full of pumpkin and fall spices, and easy to make. The pecan streusel topped everything off and made the muffin spectacular.
Plus, this recipe taught me how to spell streusel! S-T-R-E-U-S-E-L. Round of applause for me.
Really though, enjoy these muffins with a nice cup of tea or coffee and you won’t be sorry. They make me want to look outside my window and see fallen leaves raked into piles, people apple picking in the orchard, and imagine warm soups cooking all day in crockpots awaiting hungry families to come home from their daily routine (note to self: get a crockpot).
Yes, that’s how these muffins make me feel.
When you take them out of the oven, the streusel is unbelievably tasty too. Nice and warm from cooking, sweet from the brown sugar, and an extra added crunch from the pieces of pecans. If you eat the muffins the next day, the streusel is a lot softer, and I can’t tell which I prefer. Both are delicious.
Oh, by the way, I still have more pumpkin left…hmm…maybe some more pumpkin butter? I’ll try not to make the next post about pumpkin flavored dishes, but the subject of ”Fall” is fair game!
I love using Fall spices!
Pumpkin Muffins with Pecan Streusel Recipe (adapted from Shannon over at Dinner Or Dessert)
- 1/2 Cup butter (1 Stick), softened
- 1 1/2 Cup of sugar
- 15 oz Can of pumpkin
- 3 Eggs
- 2 1/2 Cups of 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
- 1/2 Cup of all purpose flour
- 1/2 Cup of sugar
- 1/2 Cup of light brown sugar
- 2 Tsp. cinnamon
- 5 Tbsp. butter, melted
- 2/3 Cup of pecans, chopped
Slowly add the dry ingredients a little at a time to the butter/sugar/pumpkin mixture. Mix until fully incorporated, scraping the sides of the bowl down as necessary. Spoon or pour into muffin pan–each cup should be about 3/4 of the way full.
Oh, and if you haven’t entered the Fall giveaway yet, you have until 9PM tonight!
Looks delicious, especially with the pecan topping.
These look absolutely marvelous. I love how generous you’ve been with the streusel topping. And I love cooking with Autumn spices too, even if we’re in the opposite season here :)
Mmm yum! Love pumpkin and streusel makes everything twice as good ;)
One Word – YUMMY:)
The smell of autumn spices is one of my favorite things about this time of year. The muffins look delicious.
I’m going to have to try these. I’m not crazy about pumpkin, but like it in a bread. I love pecans, so this recipe sounds great.
[...] pumpkin is sneaking up on me again. Remember when I said that I always seem to have some sort of left over pumpkin puree after I make something with it? Well, here is an amazing way to get rid of [...]
Awesome, I added cinnamon chips to the batter and the topping
That sounds so yummy!!!! :)
[...] Pumpkin Muffins with Pecan Streusel [...]