Kansas Pecan Topped Pumpkin Muffins Good Housekeeping
Indulge in the comforting flavors of fall with these Kansas Pecan Topped Pumpkin Muffins, a delightful creation from Good Housekeeping. Perfectly spiced with cinnamon and nutmeg, these moist and tender pumpkin muffins are elevated by the irresistible crunch of a buttery pecan streusel topping. Easy to prepare in just 15 minutes, this recipe combines the earthiness of canned pumpkin puree with the richness of chopped pecans and a blend of sugars for a sweet yet balanced treat. Whether enjoyed warm from the oven or at room temperature, these muffins are perfect for breakfast, brunch, or an afternoon snack. Make a batch today and savor the seasonal charm of this irresistible combination!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup canned pumpkin puree
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups chopped pecans
- 0.25 cups all-purpose flour (for streusel topping)
- 0.25 cups light brown sugar, packed (for streusel topping)
- 2 tablespoons unsalted butter, melted (for streusel topping)
- 0.25 cups chopped pecans (for streusel topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped pecans into the batter gently.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
To make the streusel topping, stir together the 1/4 cup flour, 1/4 cup brown sugar, and the melted butter in a small bowl until crumbly. Mix in the chopped pecans.
Sprinkle the streusel evenly over each muffin.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
