Spiced Pumpkin Muffins with Pecan Crumb Topping

5 from 5 votes

Spiced Pumpkin Muffins with Pecan Crumb Topping

These Spiced Pumpkin Muffins with Pecan Crumb Topping are perfect for the season and you can enjoy them fresh from the oven in less than 45 minutes. This simple recipe transforms canned pumpkin into delightfully moist, flavorful treats spiced with warm fall spices. A perfect option to be enjoyed with a cup of coffee on a crisp fall day while satisfying your sweet tooth.

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 242kcal

Author: Vaishali

Equipment

1 Stand Mixer

Ingredients

For the muffins:

2 cups All-purpose flour
½ teaspoon Salt
½ teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Ground Mace
½ teaspoon All spice
1 ½ sticks Unsalted butter ¾ cup, at room temperature
1 ½ cups Sugar
2 Eggs large, at room temperature
1 teaspoon Pure vanilla extract
1 ½ cups Pumpkin puree 1, 14 oz can

For the Pecan Crumb Topping

⅓ cup Brown Sugar
½ cup Pecans chopped fine
3 tablespoon All-purpose Flour
2 tablespoon Butter at room temperature

Instructions

Plan-ahead! Take the butter and eggs out from the refrigerator ahead of time so that they are at room temperature by the time you get ready to bake.
Preheat the oven to 350 degrees F or 180 degrees C. Line your muffin pans with liners or spray with cooking spray.
In a mixing bowl, sift together the flour, salt, baking powder, baking soda, and spices.
In the bowl of an electric mixer (or another big mixing bowl), beat the butter and sugar until mixed. Add the eggs and beat on medium speed till light and fluffy, about two minutes.
Add the vanilla and pumpkin puree and mix to combine. You might have to scrape the sides of bowl a few times. A rubber or silicone spatula comes in handy for this. Slowly add the flour mixture while the mixer is at lowest speed. Beat until just combined and do not over-mix.
To make the crumb topping, in a separate bowl, add all the crumb topping ingredients and mash together with a fork, until thoroughly combined.
Using an ice cream scoop or ¼ cup measure, divide the muffin batter to muffin pans, filling each muffin about ¾ full. Once all the batter has been used, top each muffin with the crumb topping.
Bake in the middle rack of the oven for about 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool the muffins on a cooling rack for 10 minutes (like that is going to happen!) and enjoy!

Notes

If you want to use small or large loaf pans to bake these, adjust the bake time accordingly. It took me 40 minutes to bake the mini-loaf.

If not making the crumb topping, increase the sugar in muffin batter from 1.5 cups to 2 cups.

Feel free to use 2 teaspoon of pumpkin pie spice if you like instead of mixing cinnamon, mace, all-spice and nutmeg.

Nutrition