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Muffins in tin

Pumpkin Pecan Streusel Muffins

What pumpkin lover's dreams are made of. Lightly spiced and packed with pumpkin flavor, these muffins are extra special.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 16 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup Pumpkin Puree Plain, not pre-seasoned pumpkin pie puree
  • 1/4 cup Vegetable or Canola Oil
  • 1/4 cup Unsalted Butter Melted
  • 1 cup Brown Sugar Packed
  • 2 large Eggs
  • 2 tsp Vanilla extract
  • ¼ tsp Almond extract
  • 2 cups Bob's Red Mill Gluten free 1-1 Baking Flour Blend
  • 1 Tbsp Pumpkin Pie Spice
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 cup Milk
  • 1/2 cup Chopped Pecans
Streusel Topping
  • 1/2 cup Bob's Red Mill Gluten Free 1-1 Baking Flour Blend
  • 1/2 cup Brown sugar Packed
  • 3 Tbsp Decorative Sparkling Sugar (the large grain crystalline kind, see above)
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1/4 cup Unsalted butter Still cold

Equipment

  • Muffin tin with paper liners
  • Stand mixer or large bowl and hand mixer
  • Small bowl
  • Pastry blender

Method
 

Make the Streusel Topping
  1. In a small bowl, combine the flour, brown sugar, sparkling sugar, pumpkin pie spice and salt. Whisk or fluff with fork.
  2. Using a pastry blender, cut butter into dry ingredients until mixture is crumbly.
  3. Set aside.
Make the Muffins
  1. Preheat oven to 425°F.
  2. Line a muffin tin with paper liners.
  3. Add oil, melted butter, pumpkin, pumpkin pie spice, vanilla and almond extracts to the mixing bowl and mix until well incorporated.
  4. Dump in brown sugar, and mix again.
  5. Add eggs and milk and mix until incorporated.
  6. Add the flour, baking powder, baking soda, and salt together to the bowl.
  7. Mix until just combined.
  8. Add chopped pecans, and mix until evenly dispersed.
  9. Using a medium cookie scoop, fill the muffin liners. The liners should be between half and three quarters full.
  10. Using a tablespoon, sprinkle the streusel topping over each muffin. You may have some streusel left over, depending on how lightly you would like your muffins coated.
  11. Bake muffins at 425°F for 10 minutes and then reduce the oven temperature to 350. Continue baking another 20 minutes on 350F.
  12. Check for doneness by inserting a toothpick into the center of the largest muffin, making sure the toothpick comes out clean, with no wet batter..
  13. Cool and enjoy.