Streusel Pumpkin Muffins

Pumpkin muffins are fun to make and serve during the holidays. These streusel-topped muffins are bursting with spices.

  • 3-1/3 cups all-purpose flour
  • 1-1/4 cups brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried orange peel (or 1/2 teaspoon freshly grated orange zest)
  • 2 cups puréed pumpkin (fresh or one 15-ounce can)
  • 1/4 cup butter, melted
  • 1/2 cup canola oil
  • 4 large eggs, lightly beaten
  • 2 tablespoons molasses
  • 1 cup chopped, toasted pecans (see Note, below)
  1. Make the streusel topping. (This can be done the day before.)
  2. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel.
  3. In a second bowl, combine pumpkin, butter, oil, eggs and molasses.
  4. Make a well in center of the dry ingredients. Add the pumpkin mixture and stir just until mixture is combined and dry ingredients are incorporated. Stir in pecans.
  5. Grease two muffin tins (or use vegetable cooking spray). Fill muffin cups two-thirds full. Bake in preheated 400°F oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool in tins for 5 minutes; then turn out muffins on wire racks.
  6. Makes 20 to 24 muffins.


Lightly toasting the pecans will make a big flavor difference. To toast pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.

This recipe can be varied by adding 1/2 to 1 cup of raisins, chopped dates, dried prunes or cherries. Honey can be substituted for the molasses.

Ready in: 1 Hr 30 Min

Kitchen tools you'll need for Streusel Pumpkin Muffins:
Muffin Tins, Mixing Bowls

Recipe editor Patricia Mitchell