The pumpkin flavor is subtle and is perfect with the pecan streusel topping.
This recipe with make 24-28 muffins. I used parchment paper muffin/cupcake wrappers and a level ice cream/large cookie scoop to fill muffins.
PUMPKIN MUFFINS WITH PECAN STREUSEL
Makes 24-28 muffins. Bake time: 25-30 minutes. Total time (prep/bake): 50-60 minutes.
You will need:
- Muffin batter:
- 2 1/2 cups all-purpose flour
- 1/2 cups oats (I used old fashioned style oats)
- 4 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 1 can (15 oz) pure pumpkin puree
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1/2 cup applesauce, plain/unsweetened
- 3 large eggs
- Streusel Topping
- 4 tablespoons unsalted butter, softened
- 1/2 cup brown sugar, packed
- 4 tablespoons oats
- 4 tablespoons flour
- 1/4 teaspoon ground cinnamon
- 1/2 cup finely diced pecans
- Misc.: Muffin wrappers, muffin tins, 2 large bowls
- Preheat oven to 350 degrees F. Line muffin tins with muffin/cupcake wrappers.
- In a large bowl, mix together the flour, oats, pumpkin pie spice, baking soda, baking powder, and salt.
- In another large bowl, or in a stand mixer, mix pumpkin puree, granulated and brown sugars, vegetable oil, applesauce, vanilla, and eggs until just combined.
- Stir flour mixture into the pumpkin puree mixture. Mix until just combined.
- Evenly fill the lined muffin tins with the batter. I found it easiest to use an ice cream scoop.
- Make the streusel topping. Mix the flour, cinnamon, oats, pecans, and brown sugar together. Mix in the softened butter. I use a fork to help mix the topping so that it forms into crumbles.
- Add a rounded teaspoon to the top of each muffin. If I have left over after each muffin has streusel, I distribute the remaining topping to the muffins. We love our streusel topping!
- Bake at 350 degrees F for 25-30 minutes. Muffins are done when you insert a toothpick in the center and it pulls out clean.
