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pumpkin streusel muffins piled on a wooden cutting board
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BROWN SUGAR PECAN PUMPKIN MUFFINS

Brown Sugar Pecan Pumpkin Muffins are a delicious and easy-to-make treat perfect for the Fall season! These pumpkin streusel muffins are a twist on traditional pumpkin muffins, with the added crunch of pecans and the sweetness of brown sugar.
Prep Time12 minutes
Cook Time25 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack/ Dessert
Cuisine: American
Keyword: Brown Sugar Pecan Pumpkin Muffins, pecan pumpkin muffins
Servings: 12 servings
Calories: 271kcal
Author: Jessica & Nellie

Ingredients

Muffin Batter:

  • 1 ½ cups All Purpose Flour
  • 15 oz pumpkin
  • ⅔ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 eggs
  • ¼ cup vegetable oil
  • ¼ cup water

Streusel topping:

  • ⅓ cup brown sugar packed
  • ⅓ cup all purpose flour
  • ⅓ cup chopped pecans
  • 2 ½ TBSP melted butter
  • 1 TBSP cinnamon

Maple glaze:

  • ½ cup powdered sugar
  • 5-6 tsp pure maple syrup
  • 1 Pinch of salt

Instructions

  • Prep: Preheat the oven to 400°F. Line a 12 cup muffin tin with muffin liners. 
  • Batter: In a large mixing bowl mix together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. 
  • Add in the pumpkin, eggs, oil, and water. Mix well, until no clumps remain
  • Distribute batter into muffin cups, approximately ½ cup each
  • Streusel: In a small bowl, mix all the streusel ingredients together, sprinkle about 1 tablespoon of streusel over each muffin, press streusel gently into muffin batter.
  • Bake: Bake for 25-30 minutes, or until a toothpick comes out clean
  • Glaze: While muffins are baking, mix all glaze ingredients in a small bowl. Set aside.
  • Let muffins cool for 10-20 minutes, the drizzle maple glaze over the tops of each. Serve muffins immediately and enjoy!

Notes

The muffins can be kept at room temperature for up to 4 days. Store them in an airtight container or wrap them in plastic wrap to prevent them from drying out.
You can also freeze the muffins for up to 3 months. Place them in an airtight container or freezer bag and label it with the date. When you are ready to eat them, simply thaw them at room temperature for a few hours.

Nutrition

Calories: 271kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 179mg | Potassium: 267mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3134IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg