Must-Try Pumpkin Pecan Streusel Muffins
By: Leah Rodrigues
Published: October 16, 2011

If you like pumpkin bread and coffee cake, then this recipe for pumpkin pecan streusel muffins is perfect for you.  Sweet pumpkin bread is topped with streusel made from oats, sugar, butter, and a dash of pumpkin spice.  This quick bread is easy to make and only bakes for 20 minutes!  This is a quick breakfast or a portable snack (be careful, on lookers will be jealous).  Bake these muffins this fall, you won't regret it.
Pumpkin Pecan Streusel Muffins
Ingredients:



For the Streusel:
1/4 cup quick-cooking oats
2 tablespoons light brown sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon pumpkin pie spice
 
For the Muffins:
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup firmly packed light brown sugar
1 tablespoon baking powder
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, chopped
1 1/2 cups canned pumpkin
3/4 cup milk
1/4 cup vegetable oil
1 large egg
 
Directions:
 








Heat oven to 400 degrees. Line 12 muffin cups with paper liners and set aside.


   
In a small bowl, combine all of the streusel ingredients. Mix well and set aside.


   
In a large bowl, combine the flour, 1 cup oats, 3/4 cup brown sugar, baking powder, 1 3/4 tsp pumpkin pie spice, baking soda, salt and pecans. In a separate bowl, mix together the egg, milk, oil and pumpkin until completely blended.  Add the dry ingredients to the wet and mix gently just until combined.


   
Using a cookie or ice cream scooper, fill the muffin liners until almost full. Top generously with the streusel and bake for 20-22 minutes until a toothpick inserted in the center comes out clean.  Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack or serve warm.

Heat oven to 400 degrees. Line 12 muffin cups with paper liners and set aside.


     
In a small bowl, combine all of the streusel ingredients. Mix well and set aside.


     
In a large bowl, combine the flour, 1 cup oats, 3/4 cup brown sugar, baking powder, 1 3/4 tsp pumpkin pie spice, baking soda, salt and pecans. In a separate bowl, mix together the egg, milk, oil and pumpkin until completely blended.  Add the dry ingredients to the wet and mix gently just until combined.


     
Using a cookie or ice cream scooper, fill the muffin liners until almost full. Top generously with the streusel and bake for 20-22 minutes until a toothpick inserted in the center comes out clean.  Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack or serve warm.

Comments:
Trina
October 16, 2011

How much vegetable oil does the recipe call for....I do not see the amount in the recipe......It seems to be cut off.....thank you!
Leah Rodrigues

Thanks for catching that!  The recipe requires 1/4 cup vegetable oil.