Go Back

Pumpkin Pecan Streusel Muffins

Tall and fluffy pumpkin spice muffins with a crunchy cinnamon-pecan topping, and a sweet vanilla icing.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Whole and Heavenly Oven



    Muffin Batter

    • 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.