Saturday, October 26, 2013

Pumpkin Muffins with Toasted Pecan Streusel


Pumpkin Pecan Streusel Muffins

I am totally obsessed with the new show called Master Chef Junior. I just can’t get enough of it. I love cooking competition shows, but I usually can’t handle Gordon Ramsey because he is so loud and mean. However, he turns into a marshmallow when hosting a show where the stars are ages 8-13. But who cares about Gordon Ramsey; it’s the kids who I am absolutely in love with. They are sweet, quirky, wiggly, short, funny, genuine, but still very competitive. Oh, and they just happen to be better cooks than I will ever be in my whole life time. These kids are geniuses (I think its kind of funny that I just failed to spell geniuses correctly three times. Thank goodness for spell check because I’m no genius).

It blows my mind how they will just stand there and listen to the challenge being announced, kind of wiggly, almost like they aren’t really listening. Then they head to the pantry and bring back ingredients for masterpieces and have such focus and vision and organization. Go watch it on Hulu right now. And start from the first episode.

Pumpkin Streusel Muffins with Pecans

These muffins were the results of one of my post Master Chef Junior rejuvenation moments. Ok, so maybe I have never made Gordon Ramsey’s Beef Wellington or Escargot, but I can make some pretty delicious pumpkin muffins! The streusel with the nice and toasty pecans on top is my favorite part. Don’t skip out on the streusel!

Yummy Pumpkin Pecan Streusel Muffins



  • 1/3 C. butter, softened
  • 3/4 C. sugar
  • 1 egg
  • 1 (15 oz.) can pumpkin puree
  • 1/4 C. Greek yogurt or sour cream
  • 1 tsp. vanilla
  • 1 1/2 C. flour
  • 1 tsp.baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. pumpkin pie spice


  • 1/4 C. sugar
  • 3 TBSP. flour
  • 1/4 tsp. pumpkin pie spice
  • 2 TBSP. Cold butter
  • 1/2 C. pecan halves, roughly chopped


    1. Preheat oven to 375 degrees. Line a muffin tin with paper muffin liners.  In the bowl of an electric mixer, cream the butter and sugar until fluffy.
    2. Add the egg, pumpkin, yogurt, and vanilla. Beat until combined
    3. In a separate bowl, combine the dry muffin ingredients. Gently add dry mixture to the wet mixture and mix until just moistened. (over mixing will make rubbery muffins). Fill each muffin cup 2/3 full.
    4. To make the streusel, measure the sugar, flour and cinnamon into a small bowl. Cut the butter in with a fork or a pastry cutter until incorporated and crumbly.
    5. Generously sprinkle evenly atop muffin batter. Sprinkle the chopped pecans on top of the streusel.
    6. Bake for 19-20 minutes or until a toothpick inserted comes out clean.

Pumpkin Muffins with Streusel and Pecans

NOTE: I know its hard to wait the few minutes for them to cool before stuffing your face, but I recommend it. My tongue is scalded because I have no patience and just had to shove one in my mouth immediately. I seriously have no self control.

By Edible Experiments


Momma Kaye said...

This looks like such a delicious muffin. Pecans are my favorite, and pumpkin anything is my favorite as well! What a great combination. I'm going to make these when I get home. Thanks for sharing this great harvest recipe.

Linda and Gary Andreasen said...

Going to try these this morning! Where do you get your cute cups?????

Amy Jo Romney said...

I get the cups at