Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils, a whisk and, a rubber spatula are all that are needed. Combine the dry ingredients in one bowl, the liquid ingredients in another, mix them together, plop them in the cups and into the oven they go....
Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils, a whisk and, a rubber spatula are all that are needed. Combine the dry ingredients in one bowl, the liquid ingredients in another, mix them together, plop them in the cups and into the oven they go. A few minutes later - hot Pumpkin Muffins - perfect for breakfast, brunch or anytime of the day. And they freeze well. What more can you ask of a muffin? This is the perfect recipe for a beginning baker or to make with a child. And what memories that will create! Leftover pumpkin puree This is always a question that is asked. Here are some suggestions: Pumpkin Dinner Rolls Two Ways where one simple ingredient changes these from a dinner roll to a breakfast roll, super easy, quick and delicious Pumpkin Cake Donuts, and Pumpkin Cheesecake with Salted Caramel Sauce and the ever popular Updated Pumpkin Mousse Torte which removed the uncooked egg yolks in favor of a safer but no less fantastic dessert with the mousse sitting on top of a cheesecake layer. Why you'll love these These muffins use pantry ingredients. They can literally be made in 20 minutes or less if you toast the pecans ahead. They are not too sweet and are perfect anytime of the day. I can't even tell you how simple these are to make. Last but not least, they taste incredible. Recipe Ingredients Pecan Streusel Topping FRONT ROW: Cinnamon, unsalted butter BACK ROW: All-purpose flour, brown sugar, toasted pecans Pumpkin Muffins FRONT ROW: Cloves, baking powder, cinnamon, salt,nutmeg MIDDLE ROW: Granulated sugar, egg, oil, pumpkin puree BACK ROW: All-purpose flour, toasted pecans, milk Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Place all of the ingredients for the pecan streusel in the bowl of a processor. Pulse until crumbs form. Step 2. Transfer to a bowl and refrigerate while preparing the rest of the recipe. Step 3. Whisk the dry ingredients to combine them and set aside. Step 4. Place the liquid ingredients in a bowl. Step 5. Whisk the liquid ingredients together Step 6. Add them to the flour. Step 7. Mix together with a rubber spatula. The mixture will be on the thicker side. Do not over mix. Step 8. Add the toasted pecans. Step 9. Have the muffin batter and streusel together. Step 10. Fill the paper cups a scant 3/4 full. Step 11. Cover the tops of the muffins with the streusel. Step 12. Press it into the muffins lightly to make sure it adheres. Recipes FAQS What happens if you over mix muffin batter? Muffins are part of the family of quick breads such as breads and pancakes made with baking powder or baking soda. The items usually require a couple of bowls and are mixed by hand. If over mixed, the texture can change and they can become dense. Mix the liquid ingredients into the dry ingredients with a rubber spatula and a folding motion only until you can't see any dry flour. Common mistakes when making muffins or quick breads. 1. Over mixing the batter, 2. Over filling the muffin trays causing the muffins to overflow their cups and now rise straight up. 3. Soggy muffin bottoms can be caused by leaving the muffins in the muffin trays to cool. They should be taken out after about 5 minutes of cooling and put on cooling racks to prevent them from sweating in the trays. What are the 3 traits of a good muffin? 1. They should be moist. 2. They can be cakey or have an uneven crumb with holes and tunnels throughout the muffin. 3. The muffins should have a peaked or risen crown. Expert Tips Toast the nuts for the maximum flavor. Cool completely before using them. Don't cut the nuts into really small piece. They can be place in the processor first thing and pulsed to chop them coarsely. Remove them and continue to make the streusel. There will be pumpkin puree left over. What to do with it is always one of the questions I get. See above in the header of the article for some great ideas.
Freeze the extra puree for later. Thaw in the refrigerator. Don't over fill the muffin cups. While the muffin cups can be sprayed and the batter added to the without the paper cups, I prefer the paper cups because they help keep the batter from spreading over the top or sticking. Make sure the butter is cold when making the streusel and refrigerate it while preparing the batter. More Quick Breads You'll Enjoy If you love these Pumpkin Muffins, It would be hugely helpful and so appreciated if you would take a moment to leave a rating below. Thank you. Really Easy Pumpkin Muffins Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils are all that are needed making this a perfect recipe for novice bakers or children. Regular size muffin tinsJumbo size muffin tins Pecan Streusel Topping1/3 cup brown sugar (65 grams)1/3 cup pecans (40 grams)3 tablespoons all-purpose flour (20 grams)1/2 teaspoon cinnamon2 tablespoons unsalted butter, refrigerator cold (28 grams)Pumpkin Muffins1/2 cup pecans (58 grams)1 1/4 cups all-purpose flour (175 grams)2/3 cup granulated sugar (130 grams)1 1/2 teaspoon baking powder3/4 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon cloves1 large egg1/2 cup milk1/2 cup pumpkin puree1/2 cup canola oil or vegetable oil Pecan Streusel ToppingPreheat the oven to 350°F. Line 12 regular size or 6 jumbo size muffin cups with paper liners. Set aside. Place the pecans on a baking sheet and toast in the oven for about 5 to 7 minutes until fragrant and slightly browner. Cool completely before using.Cut the cold butter into 6 to 8 pieces. Add all the ingredients to a processor bowl. Pulse to form coarse crumbs. Do not over processor a paste will form. Refrigerate until needed.if making by hand, cut the nuts into very small pieces. Combine everything in a bowl and cut the butter in to make coarse crumbs. Refrigerate until needed.Pumpkin MuffinsWhisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves in a medium size bowl. Set aside.Whisk together the egg, milk, pumpkin and oil. Fold into the flour mixture with a rubber spatula just until no flour is visable. Add the nuts combine with a few strokes. Do not over mix. Spoon into muffin cups a scant 3/4 full. Divide topping among the muffins. Lightly press the topping into the muffin so that it adheres. Bake the regular size muffins for about 15 to 18 minutes or until a tester comes out clean.Bake the jumbo muffins for about 25 to 27 minutes or until a tester comes out clean.Cool for about 5 minutes in the muffin pans and then remove them to a cooling rack. When removing the muffins, keep them right side up so the topping isn't disturbed. Store, covered at room temperature for several days or freeze, well wrapped for several months. That at room temperature. They can be freshened by heating for 5 to 10 minutes in a 350°F oven. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. _________________________________________________ Toast the nuts for the maximum flavor. Cool completely before using them. Don't cut the nuts into really small piece. They can be place in the processor first thing and pulsed to chop them coarsely. Remove them and continue to make the streusel. There will be pumpkin puree left over. What to do with it is always one of the questions I get. See above in the header of the article for some great ideas. Freeze the extra puree for later. Thaw in the refrigerator. Don't over fill the muffin cups. While the muffin cups can be sprayed and the batter added to the without the paper cups, I prefer the paper cups because they help keep the batter from spreading over the top or sticking.
Make sure the butter is cold when making the streusel and refrigerate it while preparing the batter. Here are some suggestions for the leftover pumpkin puree: Pumpkin Dinner Rolls Two Ways where one simple ingredient changes these from a dinner roll to a breakfast roll, super easy, quick and delicious Pumpkin Cake Donuts, and Pumpkin Cheesecake with Salted Caramel Sauce and the ever popular Updated Pumpkin Mousse Torte which removed the uncooked egg yolks in favor of a safer but no less fantastic dessert with the mousse sitting on top of a cheesecake layer. It can also be frozen for later use. Thaw in the rerigerator. MuffinsAmericaneasy muffins, Easy Pumpkin Muffins,, Pumpkin Muffins