Fall Baking: Pumpkin Pecan Streusel Muffins

September 18, 2012

Pumpkin pecan streusel muffins are the perfect fall treat.  They are sweet, spicy, moist and absolutely delicious.  The streusel topping transforms this muffin from ordinary to exceptional.  You'll want to bake these muffins throughout the season.

Pumpkin Pecan Streusel Muffins


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
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 war

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