Pumpkin Muffins With Pecan Streusel Recipes

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PUMPKIN STREUSEL MUFFIN



Pumpkin Streusel Muffin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h55m

Yield 12 muffins

Number Of Ingredients 20

3/4 cup toasted and chopped pecans
3/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup toasted pepitas
6 tablespoons unsalted butter, melted
Pinch fine salt
Muffins:
1 cup all-purpose flour
1 cup light brown sugar
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon dry ground ginger
3/4 teaspoon fine salt
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/8 teaspoon ground clove
3/4 cup pumpkin puree
1/4 cup buttermilk
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)

Steps:

  • For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt. Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.
  • For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking. Line a 12-cup muffin tin with your favorite liners.
  • Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl.
  • Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl.
  • Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed).
  • Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center.
  • Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes. Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.

PUMPKIN PECAN MUFFINS



Pumpkin Pecan Muffins image

Provided by Food Network

Categories     dessert

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup STAR Extra Light Olive Oil plus more for oiling muffin pan
1 egg
3/4 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
  • In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
  • Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

PUMPKIN CREAM CHEESE MUFFINS W/PECAN STREUSEL



Pumpkin Cream Cheese Muffins w/Pecan Streusel image

Absolutely fantastic! I made these for my family and coworkers...I've been asked to make them for Thanksgiving morning. It is a process, but well worth the work.

Provided by Angela Lindstrom @amlindstrom

Categories     Muffins

Number Of Ingredients 25

FILLING
8 ounce(s) cream cheese (softened to room temperature)
1 cup(s) confectioners' sugar
1 teaspoon(s) vanilla
1 teaspoon(s) cinnamon
MUFFINS
3 cup(s) all purpose flour
1 teaspoon(s) cinnamon
1 teaspoon(s) nutmeg
1 teaspoon(s) cloves (ground)
1 tablespoon(s) pumpkin pie spice
1 teaspoon(s) (additional) pumpkin pie spice
1 teaspoon(s) salt
1 teaspoon(s) baking soda
4 large eggs
2 cup(s) granulated sugar
2 cup(s) pumpkin puree
1 1/4 cup(s) vegetable oil
1 teaspoon(s) pure vanilla extract
STREUSEL TOPPING
1 cup(s) all purpose flour
2/3 cup(s) brown sugar
1/2 cup(s) pecans, in pieces
1 1/2 teaspoon(s) cinnamon
6 tablespoon(s) butter, melted

Steps:

  • Make Filling a few hours before you begin your muffins. For Filling: In a medium bowl, blend cinnamon and sugar. Add softened cream cheese, mix until smooth. Add Vanilla, stir until combined. Form the mixture into a 14 inch log on a piece of plastic wrap, wrap it, and FREEZE it for at least 2 hours. While it was in the freezer, I formed mine into more of square shaped log when it became more shapeable. (My first try I tried wrapping it in wax paper....I don't recommend this at all. The filling stuck to the paper even after it was frozen. ) When frozen, Slice into 14-1 inch squares
  • Before making the Pecan Streusel, combine the vanilla and the cinnamon with a fork in a small (very small) to make a paste; I did mine as I made the filling. Set it aside to air dry (Just trust me on this, it gives the cinnamon a unique warm flavor unlike mixing them separately to the recipe). Blend together all the dry ingredients (including the vanilla infused cinnamon), mix in butter until well combined. Set aside.
  • Preheat oven to 350 degrees, Line jumbo muffin tin (s) with paper liners; set aside.
  • For Muffins: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In a large bowl combine eggs, sugar, pumpkin puree, oil, and vanilla. Mix until well blended on medium-low speed. With the mixer on LOW speed, gradually add the dry ingredients until just combined.
  • To assemble muffins: Fill each muffin well with 2 T of batter (or just enough to cover the bottom). Place a slice of filling into each of the cups. Divide the remaining batter among the muffin cups to completely cover the filling slices. Spoon streusel topping over each of the cups. (Be fairly generous as it will form a nice crispy muffin top). Gently press the streusel down into the wet muffin mixture so it adheres to the muffin. Bake for 30-35 minutes. (Now your home will smell amazing) Remove from oven, let cool in pan for 5 minutes before placing them onto wire racks to cool completely.
  • *Warning, don't dig in too quickly , the cream cheese filling can/will burn you!* I was VERY skeptical of the filling process as I thought it would totally melt into the muffin and make it mush. I was pleasantly surprised when I bit into my muffin and had all the filling still in its place and nicely incorporated into the muffin.

PUMPKIN MUFFINS WITH STREUSEL TOPPING



Pumpkin Muffins with Streusel Topping image

This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.

Provided by BRETTNSHARA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 18

Number Of Ingredients 18

2 ½ cups all-purpose flour
½ cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups pumpkin puree
1 cup brown sugar
1 cup white sugar
⅔ cup vegetable oil
½ cup applesauce
3 eggs
1 teaspoon vanilla extract
¼ cup raisins
¼ cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
  • Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
  • Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  • Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g

STREUSEL PUMPKIN MUFFINS



Streusel Pumpkin Muffins image

These spiced muffins are a great accompaniment to any meal-or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. -Connie Pietila, Atlantic Mine, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 large eggs, room temperature, lightly beaten
2 tablespoons molasses
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
STREUSEL TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 229 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING



Pumpkin Muffins with Cinnamon Streusel Topping image

Pumpkin muffins with a crunchy cinnamon crumb topping.

Provided by 2sachse

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 18

Number Of Ingredients 16

¾ cup brown sugar
¾ cup white sugar
½ cup butter, softened
2 eggs
1 cup pumpkin puree
⅓ cup water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅓ cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
  • Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
  • Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
  • Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
  • Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 181 calories, Carbohydrate 29.2 g, Cholesterol 35.9 mg, Fat 6.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 283.8 mg, Sugar 18.7 g

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