Pumpkin Pecan Streusel Muffins

Pumpkin Pecan Streusel Muffins

muffin batter

  • 1 1/4 cups canned pumpkin puree
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 cup applesauce (no sugar added)
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup chopped, toasted pecans

streusel topping

  • 1/4 cup chopped, toasted pecans
  • 6 tablespoons brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon cinnamon

Preheat the oven to 350.  Spread the 1 1/4 cups pecans on a baking sheet and toast in the oven while the oven preheats (about 10 minutes).  Place 24 paper liners in muffin pans.

In a large bowl, combine the pumpkin, sugar, oil, eggs, vanilla and applesauce, and whisk until well combined.  In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and ginger.   Gradually add the dry ingredients to the wet ingredients, stirring until just combined.  With a spatula, stir in 1 cup of the toasted chopped pecans.

Fill the cups 3/4 full with the batter.  In a small bowl, combine the remaining 1/4 cup pecans, brown sugar, flour, butter and cinnamon, and mash with a fork until moist and crumbly.  Sprinkle the topping on the muffin batter.

Bake for 18-20 minutes until slightly golden and a toothpick comes out clean.  Cool on wire racks and serve warm or cold.  These are delicious on their own, but a little lemon curd,  cream cheese or honey spread on one wouldn't hurt either.

Yields 24 muffins.