These Pumpkin & Spiced Muffins are so easy to make and they have such a wonderful flavour that they are immensely satisfying to eat. They are great for breakfast or to grab and go on your way to work, or even as a treat in the afternoon.
Using canned pumpkin puree, rather than having to make your own keeps the recipe simple and very quick to make.
The muffins are sweet and soft in texture. But what really sets them apart is the addition of a streusel topping, with chopped pecans. It adds a crunch and extra flavour which complement the softness of the quickbread.
They are great to eat warm or just at room temperature and can be easily frozen, if required, to be thawed and eaten at a later date.
For those who want even more they can add in some dried fruit such as raisins, or some chocolate chips or even more chopped pecans to give extra flavour.
Mine turned out very good indeed, in fact so good that I ate one almost as soon as they came out of the oven, pulling the top off and enjoying that first.
I have lots of muffin recipes on the blog, and on my Youtube channel, such as this one for Raspberry Muffins.
Pumpkin & Spiced Muffins with Streusel TopCourse: BreakfastCuisine: BakingDifficulty: Easy
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
425g(1 15 oz can) pumpkin puree
170g(1 1/2 sticks) softened unsalted butter
300g(1 1/2 cups) caster sugar
2 medium eggs(large in USA)
6g(2 1/2 tsp) pumpkin spice(or speculaas spice, or a combination of cinnamon, nutmeg and cloves – see note below)
3g(1/2 tsp) salt
2 g(1/2 tsp) baking powder
6g(1 tsp) baking soda/bicarbonat of soda
- Streusel Topping
40g(5 tbsp) plain flour
70g(5 tbsp) unsalted butter, melted
62g(5 tbsp) demerara sugar(granulated sugar will be ok, but not quite as good)
90g(3/4 cup) roughly chopped pecans
0.5g(1/4 tsp) pumpkin spice
- Preheat the oven to 180C/160C Fan/350F
- Grease the insides, and around the top edge, of a 12 hole muffin pan(or line with paper cases).
- Place all the ingredients for the streusel topping into a bowl and mix to thoroughly combine then set aside.
- Mix the flour, spice, salt, baking powder and baking soda together and set aside.
- In a large bowl(or in a stand mixer as I did) beat the butter and sugar together until full combined.
- Add the eggs, one at a time, and beat again until light and fluffy.
- Empty the can of pumpkin puree into the mixture and beat again until combined.
- Add the flour and stir in until everything is just combined, do not overmix.
- Spoon the mixture, in equal quantities, into the 12 holes of the muffin pan and level off a little.
- Spoon the streusel topping, breaking it up if it has hardened, over the top of the muffin batter.
- Bake the muffins in the oven for about 35 minutes, until the muffins rise and a skewer poked into the centre comes out clean.
- Remove from the oven and leave for a few minutes, then transfer to a wire rack to cool.
- If you don’t have pumpkin spice you can use 1 tsp ground cinnamon, 1 tsp ground nutmeg and 1/2 tsp ground cloves instead.