I feel the need to overdose on pumpkin every fall so please bear with me while I get through this year. I will be overloading you with pumpkin recipes! Last year I made these cream cheese filled pumpkin muffins, which are really, REALLY good, but sometimes you need something a little less rich. These pumpkin muffins are perfectly spiced with an irresistible pecan stuesel and make a perfect and portable fall breakfast.
The recipe was originally written for 2 standard loaves of quick bread, but I decided to make muffins instead, as suggested in the cookbook. I halved the recipe below and got 16 muffins which I think is the perfect amount. Breakfast for the week = done. Yay!
One more bonus about this recipe: No creaming, sifting, mixing eggs one at a time, or anything like that. Easy, easy, easy!
Pumpkin Spice Muffins with Pecan Streusel Topping (makes 32 muffins)
For the muffins:
1 cup pecan pieces, toasted if desired
1 cup vegetable oil
3 cups sugar
4 large eggs
1 15-ounce can pure pumpkin
1 cup water
3 cups flour
2 tsp baking soda
1 1/2 tsp nutmeg
1 1/2 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350F. Line two muffin tins with papers and set aside.
In a large bowl whisk together the oil and sugar. Add the eggs, pumpkin and water and whisk to combine. Stir in flour, baking soda, spices and salt. Using a spatula, gently stir in pecan pieces. Fill each muffin paper about 3/4 of the way full (pretty close to the top, don’t be scared)
For the topping:
1/2 cup brown sugar, packed
1/4 cup butter, melted and slightly cooled
2 tsp cinnamon
1/2 cup pecans, toasted if desired (I used pecan chips)
In a medium bowl, stir together brown sugar, butter, cinnamon and pecans. Sprinkle the mixture over each uncooked muffin.
Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Recipe from The Pastry Queen