Pumpkin Pecan Muffins topped with a roasted Cinnamon Spice Crumble are the perfect way to welcome the fall! Enjoy the seasonal flavors in every bite.
As the leaves begin to change and the temperatures drop, I get a craving for flavors including cinnamon, pumpkin, pecans, nutmeg, cloves — you know, all the fall things! A good dessert that represents the season encompasses the soft, warm blankets we love to wrap up in and enough spice to tantalize your tongue. These muffins do all of the above and so much more.
How to Make Perfect Pumpkin Pecan Muffins:
The perfect muffin is soft, fluffy, and tall. To create these, it’s important to have the freshest leavening agents – including baking powder and baking soda.
Test the freshness of your baking powder, add a teaspoon to ¼ cup of hot water. If it creates bubbles, then it’s fresh! If not, buy some new baking powder.
To test your baking soda, add a teaspoon to lemon juice or vinegar. If you see bubbles, it’s fresh enough to use.
One of my biggest struggles with muffins is that they are often dense. Dense muffins are created when the gluten proteins are overactivated. The key to preventing this is stirring just until the flour is mixed in. I promise that your muffins will still be amazing if a little flour is seen in the batter.
Unlike cupcakes, you can fill your muffin tins to the top. Otherwise you won’t get the tall, fluffy muffins!
My final piece of advice for creating soft, fluffy muffins is to bake at 400°F for the first five minutes and then reduce the oven temperature to 350°F for the remainder of the time. This gives them an extra boost from the get-go!
Add Extra Flavor by Roasting Your Pecans:
Pecans are delicious all on their own, but what if you could add even more flavor? Roasting pecans allow for a boost of flavor by exposing the nuts’ natural fats. If possible, roast the nuts first, then chop. This decreases the chances of burning the nuts due to the added oils.
So, how do you perfectly roast pecans? Preheat your oven to 350°F. Line a baking sheet with parchment paper or a non-stick baking sheet. Spread the pecans out evenly on the pan and allow to roast for 5 to 10 minutes. Your nose comes in hand for this step. The nuts will become a few shades darker and you will love the nutty, sweet fragrances. After removing the pan from the oven, carefully slip the parchment paper from the pan and let finish cooling on the counter.
Kitchen Tools You’ll Need:
- 12 Cup Muffin Tin
- Cooking Spray or Liners
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- Half Sheet Baking Pan
- Parchment Paper or Non-Stick Baking Mat
Ingredients You’ll Need:
- Butter
- Sugar
- Eggs
- Pumpkin Puree
- Pumpkin Pie Spice
- Milk
- Baking Powder
- Salt
- All-Purpose Flour
- Brown Sugar
- Pecans
- Cinnamon
How to Make the Pumpkin Pecan Muffins:
Preheat oven to 450°F degrees.
In a large bowl, combine the softened butter, sugar, eggs, pumpkin puree, pumpkin pie spice, milk, baking powder, and salt. Mix until fully incorporated. Add in the all-purpose flour and only mix until just blended. Do not over mix. It is perfectly fine to have streaks of flour left in your batter.
In a lightly greased or lined muffin pan, spoon in batter to nearly the top of the muffin tin if you want oversized muffins, or stretch out to make 18 muffins.
Bake at 450°F for 5 minutes. Then reduce the oven to 350°F and continue baking for 20 minutes or until golden and inserted toothpick comes out clean. Cool completely.
To make the pecans, line a baking pan with a non-stick baking mat or parchment paper. roast the pecans for approximately 8 to 10 minutes, until they have a rich, nutty aroma. Carefully remove the parchment paper from the pan and allow the pecans to cool on the counter while you bake the muffins.
To make the topping, combine the cubed butter, brown sugar, pecans, cinnamon, and flour in a small bowl.. Using a pastry blender or two knives ‘cut’ ingredients to mix until crumbly. Sprinkle over batter before baking.
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 tsp. pumpkin pie spice
- 1 cup milk
- 2 tsp. baking powder
- ¼ teaspoon salt
- 2 cups all-purpose flour
Cinnamon Spice Crumble Topping:
Instructions
Preheat oven to 450°F degrees.
In a large bowl, combine the softened butter, sugar, eggs, pumpkin puree, pumpkin pie spice, milk, baking powder, and salt. Mix until fully incorporated. Add in the all-purpose flour and only mix until just blended. Do not over mix. It is perfectly fine to have streaks of flour left in your batter.
In a lightly greased or lined muffin pan, spoon in batter to nearly the top of the muffin tin if you want oversized muffins, or stretch out to make 18 muffins.
Bake at 450°F for 5 minutes. Then reduce the oven to 350°F and continue baking for 20 minutes or until golden and inserted toothpick comes out clean. Cool completely.
To make the pecans, line a baking pan with a non-stick baking mat or parchment paper. roast the pecans for approximately 8 to 10 minutes, until they have a rich, nutty aroma. Carefully remove the parchment paper from the pan and allow the pecans to cool on the counter while you bake the muffins.
To make the topping, combine the cubed butter, brown sugar, pecans, cinnamon, and flour in a small bowl.. Using a pastry blender or two knives ‘cut’ ingredients to mix until crumbly. Sprinkle over batter before baking.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 161mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 3g
This data was provided and calculated by Nutritionix on 9/15/2021
More Delicious Fall Recipes:
- Harvest Soup
- Creamy Pumpkin Mousse with Maple Whipped Cream
- Mini Pumpkin Cheesecakes with Caramel Topping
- Pumpkin Spice Pancakes
- Coffee Creamer – Pumpkin Spice
- Personal Pumpkin Pies
- Whipped Pumpkin Pie Butter
- Chorizo, Potato, and Apple Skillet
- Cinnamon Apple Crisp
- Apple Cinnamon Cheesecake
- Fresh Apple Pie
- Bacon Tennessee Apple Cheesecake
- Savory Mashed Sweet Potatoes
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