Pumpkin Muffins with Nut ‘n’ Streusel Topping

Written by Jessica Published on September 17, 2020

One of my favorite things to enjoy during the fall season is anything and everything pumpkin! All those warm spices just speak fall. Is there anything better than smelling yummy baked goods wafting through the house? Yum! You’re going to want to make these pumpkin muffins with nut ‘n’ streusel topping.

These pumpkin muffins are light, moist, flavorful and the perfect treat to enjoy. Pair it with a hot cup of coffee or cider on a crisp fall day and nothing will make you more content!

pssttt. . . .Have you tried our pumpkin bars yet? They are to die for! If you haven’t, you seriously are missing out. Once you make them one time, you WILL make them again. 🙂

Pumpkin Muffins with Nut ‘n’ Streusel Topping

There are a lot of great pumpkin bread recipes out there. But, I wanted something a little different. I wanted the moistness of a great pumpkin bread recipe but in a muffin form and paired with a simple streusel topping.

:: PIN IT ::

This recipe was adapted from the pumpkin bread recipe by Life, Love and Sugar. If you’ve never visited her site, check it out here. Lindsay has some amazing recipes, like this cinnamon roll cake. Oh my, it is amazing! Friends always ask us where this recipe came from when we make it. It is SO good. Lindsay has a lot of great recipes, so be sure to check her out!

I took her pumpkin bread recipe and improvised it for muffins. And, I wanted to add a streusel topping. And, I think the results were just right!

I also was inspired by The Kitchn in making my own muffin liners out of parchment paper. I was especially pleased with how they turned out. You can read the whole post here.

Pumpkin Muffins with Nut ‘n’ Streusel Topping

I used 5″ squares wrapping them around a V8 can and they fit the muffin tins perfectly. I think making these parchment liners really helped to keep that streusel topping from falling off as well since the liner really seemed to hold up the sides of the muffin! They couldn’t have been easier. Plus, they look so stinkin’ cute, don’t they? They look like something from a bakery. 🙂 If I’m taking muffins to a friend, I will definitely do muffins like this since they are especially cute for gifting.

(I will add that I tried one pan with spraying the parchment paper liners and one pan without spraying the parchment paper liners, and for this recipe there was not a difference. Both came out of the wrappers equally as well.)

For the streusel topping, I like to toast my pecan pieces. If you’re in a rush, it’s not necessary, but I love the taste it adds when the nuts are toasted.

I used a 2.25 oz bag of pecan pieces. To toast, heat a dry skillet on the stovetop. Add the nuts and toast until golden. Stir with a wooden spoon as they toast to keep them from burning. It’ll only take a few minutes to get them toasted nicely. Just watch to make sure they don’t burn!

I used a 29 oz can of pumpkin and had some of it left. I think I’ll be making a homemade pumpkin latte this week with that leftover pumpkin. 🙂

Pumpkin Muffins with Nut 'n' Streusel Topping

Yield: 26-28

Cook Time: 30 minutes 26 seconds

Total Time: 30 minutes 26 seconds

super flavorful and moist pumpkin muffins that speak fall!

Ingredients

3 cups all purpose flour
1 1/2 tsp. baking soda
3/4 tsp. baking powder
2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves
3/4 tsp. salt
1 cup butter, room temperature
3 cups sugar
3 large eggs
2 1/2 cups pumpkin puree (you'll need a 29 oz can)
1/3 cup sour cream
1/3 cup packed brown sugar
1/4 cup all purpose flour
1 tsp. cinnamon
2 Tbsp. butter (cold)
1/2 cup pecan pieces, toasted*

Instructions

Assemble your muffin tin pans either using parchment paper squares or cupcake liners.
Preheat oven to 350° F.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Whisk together.
In a large mixing bowl, combine the room temp butter and sugar. Beat until combined.
Add the eggs, one at a time, mixing well after each addition.
Beat until light and fluffy on medium speed for about 2 minutes.
Add the pumpkin puree and sour cream and beat until well combined.
Add the dry ingredients and mix just until combined. Do not overmix.
Using a cookie scoop or small measuring cup, fill the muffin liners about 2/3-3/4 of the way full.
For the streusel topping, combine the flour, brown sugar and cinnamon. Cut in the butter with a fork or pastry blender until it resembles coarse crumbs. Stir in pecan pieces.
Sprinkle the topping over the muffins.
Bake the muffins for 26-30 minutes, until an inserted toothpick comes out clean.
Leave the muffins in the pans for at least 10 minutes.
Continue cooling on baking racks.