Pumpkin season starts early around these parts 😉
Why not? We Wisconsin-ers love our pumpkin! (I personally love it year-round!!)
The only words I have for these muffins are: Oh. My. Muffins.
These are, without a doubt, the moistest, tallest, and most pumpkin-y muffins you will ever have in your life.
With a touch of cinnamon ‘n’ spice, all that’s nice, folded into the moist pumpkin.
Crowned with a crunchy cinnamon-spiced pecan topping.
Drizzled to perfection with a sweet vanilla icing.
I’m telling ‘ya. These muffins are a pretty sweet dream. Muffin dreams are the best, no?
Sorry, I’m just a little excited here. I could not WAIT to share these muffins with you! I had so much fun doing a photo-shoot of these pretty little things (The early-morning lighting was perfect!)
These muffins made awesome little models 😀
So just FYI–I’ve got quite a few pictures coming in this post today 🙂
To make these muffins we’re going to be following all my little muffin tricks: (–You can read about all of them here–)
- Just like in all my other muffin recipes we’re going to be adding a whopping 4 teaspoons baking powder for the leavener. This will result in a tall and domed muffin top.
- The batter is going to be very thick—So thick that you can spoon it easily into the muffin tin cups. This will prevent the muffins from falling apart when you remove them from the pan.
- We are not going to overmix the batter–Very important!!– This will prevent the muffins from turning out dry and crumbly, and instead make them moist and flavorful.
- We’re going to fill the muffin cups to the brim with the muffin batter to make these muffins nice and tall.
- We are going to bake the muffins at 425º for 5 minutes, then reduce the heat to 375º for the remaining bake time of 15 minutes so that your muffins will rise higher and faster.
Following all these muffin tips will give you……Heaven in a muffin.
Start by combining the dry ingredients: White whole wheat flour, baking powder, salt, coconut sugar, and just a touch of ground cinnamon and ginger.
Whisk the wet ingredients until smooth: Pure pumpkin, honey, melted butter, 2 large eggs, and vanilla.
Add the wet ingredients to the dry and gently stir until just combined.
Set muffin batter aside for a minute while you prepare the pecan streusel topping:
Toss cinnamon, coconut sugar, flour, chopped pecans, and just a touch of butter, with a fork until nice and crumbly.
Fill your greased muffin tins to the brim with muffin batter. Generously sprinkle each cup with streusel topping ( My favorite part!!)
Bake at 425º for 5 minutes the reduce heat to 375º and continue to bake 15 more minutes.
Once your muffins are done, immediately drizzle your vanilla icing over the golden-brown topping. I tend to go a little crazy with the icing at this part 😉
Let muffins cool in pan 5 minutes before removing to a wire cooling rack. Enjoy these muffins warm! They definitely taste the best when they’re nice and warm.
Also, accompanied with a hot cup of coffee 😉
I love all my pumpkin recipes dearly but I think I have just found my all-time favorite:
The moist and fluffy pumpkin muffins with cinnamon and ginger…. Sweet ‘n’ spiced pecan topping….Gooey and sweet vanilla icing. I’ve said it before but I’ll say it again: That first bite is to die for…...
Just one bite will make you think of red and yellow fall leaves. Cozy wool sweaters. Warm apple pie. Chilly mornings. Hot spiced apple cider.
Wow. Just wow. You are never going to want to stop eating these muffins. They make any other breakfast look dull and boring.
Congrats. Breakfast just got 10 x better for ‘ya!
Pumpkin Pecan Streusel Muffins
- 2-1/2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 15 oz can pure pumpkin
- 1/2 cup honey
- 1/2 cup butter melted
- 2 large eggs
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1/4 cup white whole wheat flour
- 1/4 cup coconut sugar
- 1/2 cup chopped pecans
- 2 tablespoons butter softened
- Vanilla icing recipe of your choice
- 1. Preheat oven to 425 and lightly grease a 12-cup muffin tin. Set aside.
- 2. Prepare the muffin batter: In a large bowl, combine flour, baking powder, salt, coconut sugar, cinnamon, and ginger until combined.
- 3. In a medium bowl, whisk pumpkin, honey, butter, eggs, and vanilla until smooth. Add liquid mixture to dry mixture and gently stir until just combined. Set aside.
- 4. Prepare the topping: In a small bowl, combine all topping ingredients until crumbly.
- 5. Fill greased muffin cups to the brim with muffin batter. Sprinkle each cup evenly with pecan topping. Bake at 425, 5 minutes then reduce heat to 375 and continue to bake 15 more minutes or until golden brown. Immediately drizzle with vanilla icing. Cool muffins in pan 5 minutes before removing to a wire cooling rack. Serve warm.
- Yield: 12 muffins
- Store muffins at room temperature up to 2 days.