Pumpkin Pecan Chocolate Streusel Muffins

There’s something magical about the fall season, and this is precisely when I love to bake my Pumpkin Pecan Chocolate Streusel Muffins. Every year, as the leaves change color and the air turns crisp, the warm scent of freshly baked muffins wafts through my kitchen, inviting family and friends to gather. These muffins are not just a treat; they embody the essence of comfort and celebration. On a chilly morning, with a steaming cup of coffee in hand, there’s nothing quite like biting into a warm muffin that’s both sweet and savory. With the cozy flavors of pumpkin, the crunch of pecans, and the indulgence of chocolate, they are truly irresistible. It’s a recipe that connects memories of family gatherings, laughter, and the joy of sharing delicious food.

What to Buy for Pumpkin Pecan Chocolate Streusel Muffins

When it comes to baking the perfect Pumpkin Pecan Chocolate Streusel Muffins, the quality of your ingredients matters. Each component plays a unique role in achieving the best flavor and texture. Using fresh, high-quality ingredients will ensure that your muffins are not only delicious but also healthy and satisfying.

• Spelt or Whole Wheat Flour: This flour provides a nutty flavor and adds nutritional benefits compared to regular white flour.
• Brown Sugar: Adds moisture and a deep caramel flavor that complements the pumpkin.
• Pumpkin Puree: The star ingredient that brings the muffin to life, adding both flavor and moisture.
• Chocolate Chips: For that sweet surprise in every bite!
• Pecans: They add crunch and a rich, nutty flavor, enhancing the overall muffin experience.

Preparation Steps for Pumpkin Pecan Chocolate Streusel Muffins

Preparing these delightful muffins is an enjoyable experience that brings the warmth of fall into your kitchen. With just a few steps, you’ll have a batch of Pumpkin Pecan Chocolate Streusel Muffins ready to fill your home with irresistible aromas. Get your mixing bowls ready, and let’s dive into the process!

1. Preheat your oven to 375 degrees F. This will ensure that your muffins bake evenly and rise beautifully. Don’t forget to grease your jumbo muffin tin to prevent sticking.

2. In a small mixing bowl, combine spelt or whole wheat flour with salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, baking soda, and baking powder. Set this mixture aside, as it will be your dry ingredients.

3. In a large mixing bowl, beat together brown sugar, eggs, oil, and vanilla extract until well combined. The mixture should become smooth and glossy, a sign that it’s ready for the next step.

4. Stir in the pumpkin puree until it’s fully incorporated. The pumpkin adds not only flavor but also moisture, making your muffins incredibly tender.

5. Using a rubber spatula, gradually stir in half of the buttermilk, followed by half of the flour mixture. Carefully fold it in to keep the muffins light and airy. Repeat this step with the remaining buttermilk and flour mixture.

6. Be cautious not to over-mix! Fold until just combined; it’s perfectly fine if a few small lumps remain in the batter—this will help keep your muffins fluffy.

7. Gently fold in the chocolate chips and chopped pecans. These will add delightful bursts of sweetness and texture in every bite.

8. Spoon the batter into the greased muffin pan, filling each cup about three-quarters full. If you prefer, you can line the tin with paper liners for easy removal.

9. To make the crumb topping, in a small mixing bowl, combine all the ingredients and mix them using your hands to create clumps. Sprinkle this crumb topping generously over the batter in each muffin cup.

10. Now it’s time to bake! Place the muffin tin in the preheated oven and bake for 30 to 35 minutes. Keep an eye on them; they’re ready when a toothpick inserted into the center comes out clean.

11. Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This step helps them firm up and makes for easier handling.

Ways to Adapt This Recipe

There’s always room for creativity in the kitchen! Here are some ways to adapt the Pumpkin Pecan Chocolate Streusel Muffins to suit your taste or dietary needs:

• Storage: Keep leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze them.
• Freezing: To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. They can last for up to three months.
• Variations: Experiment with different nuts like walnuts or use a mix of dark and milk chocolate chips.
• Gluten-Free Option: Substitute the flour with a gluten-free flour blend for a gluten-free version of these muffins.
• Less Sugar: If you prefer a less sweet muffin, reduce the amount of brown sugar slightly without compromising the taste.

Accompaniments for Pumpkin Pecan Chocolate Streusel Muffins

Pairing is essential when serving your mouthwatering Pumpkin Pecan Chocolate Streusel Muffins. Here’s how you can elevate the experience:

• Coffee or Tea: These muffins go wonderfully with a hot cup of coffee or a soothing tea, making for a perfect breakfast or afternoon snack.
• Fruit Salad: Serve alongside a fresh fruit salad to balance the richness of the muffins with some light, refreshing flavors.
• Whipped Cream: A dollop of whipped cream on top can add a delightful creaminess that complements the muffins beautifully.
• Breakfast Spread: Consider serving with butter or cream cheese to spread on the muffins, enhancing the overall flavor.
• Seasonal Events: These muffins are perfect for Thanksgiving gatherings or holiday brunches, adding a festive touch to your table.
• Storage Tips: Make sure to let any leftovers cool completely before sealing them in an airtight container to maintain freshness.

FAQ

Conclusion

The Pumpkin Pecan Chocolate Streusel Muffins are truly a delightful way to celebrate the flavors of fall. Their warm, inviting taste combined with the crunchy pecans and sweet chocolate makes them a perfect treat for any occasion. I encourage you to give this recipe a try; your kitchen will fill with the comforting aromas of baking, and you’ll have delicious muffins to share with family and friends. Enjoy every bite!

Pumpkin Pecan Chocolate Streusel Muffins

Indulge in the ultimate comfort food with these Pumpkin Pecan Chocolate Streusel Muffins. Soft and moist, each bite bursts with the rich flavors of pumpkin, crunchy pecans, and sweet chocolate. Perfect for fall gatherings or as a cozy treat at home, you'll want to bake these muffins tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Desserts

Cuisine American

Servings 8 servings

Calories 250 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Frying Pan
• Oven

Ingredients

  

• 2 cups Spelt or Whole Wheat Flour I prefer spelt, it's milder in flavor and bakes up more tender.
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Brown Sugar
• 1/4 cup Honey
• 2 large Eggs
• 1/4 cup Oil I use avocado.
• 1 teaspoon Quality Pure Vanilla Extract
• 15 ounce Can Pure Pumpkin Puree
• 1/2 cup Buttermilk
• 1 cup Chocolate Chips
• 1/2 cup Chopped Pecans
• 1/2 cup Spelt or Whole Wheat Flour (for Crumb Topping)
• 1/4 teaspoon Salt (for Crumb Topping)
• 1/3 cup Brown Sugar (for Crumb Topping)
• 1/4 teaspoon Ground Cinnamon (for Crumb Topping)
• 1/8 teaspoon Ground Nutmeg (for Crumb Topping)
• 1/8 teaspoon Ground Ginger (for Crumb Topping)
• 1/8 teaspoon Ground Cloves (for Crumb Topping)
• 1/4 cup Chopped Pecans (for Crumb Topping)
• 1/4 cup Butter At room temperature.

Instructions

 

• Preheat your oven to 375 degrees F. This will ensure that your muffins bake evenly and rise beautifully. Don’t forget to grease your jumbo muffin tin to prevent sticking.
• In a small mixing bowl, combine spelt or whole wheat flour with salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, baking soda, and baking powder. Set this mixture aside, as it will be your dry ingredients.
• In a large mixing bowl, beat together brown sugar, eggs, oil, and vanilla extract until well combined. The mixture should become smooth and glossy, a sign that it’s ready for the next step.
• Stir in the pumpkin puree until it's fully incorporated. The pumpkin adds not only flavor but also moisture, making your muffins incredibly tender.
• Using a rubber spatula, gradually stir in half of the buttermilk, followed by half of the flour mixture. Carefully fold it in to keep the muffins light and airy. Repeat this step with the remaining buttermilk and flour mixture.
• Be cautious not to over-mix! Fold until just combined; it’s perfectly fine if a few small lumps remain in the batter—this will help keep your muffins fluffy.
• Gently fold in the chocolate chips and chopped pecans. These will add delightful bursts of sweetness and texture in every bite.
• Spoon the batter into the greased muffin pan, filling each cup about three-quarters full. If you prefer, you can line the tin with paper liners for easy removal.
• To make the crumb topping, in a small mixing bowl, combine all the ingredients and mix them using your hands to create clumps. Sprinkle this crumb topping generously over the batter in each muffin cup.
• Now it’s time to bake! Place the muffin tin in the preheated oven and bake for 30 to 35 minutes. Keep an eye on them; they’re ready when a toothpick inserted into the center comes out clean.
• Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This step helps them firm up and makes for easier handling.

Notes

• Tip 1: Keep leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze them.
• Tip 2: To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. They can last for up to three months.
• Tip 3: Experiment with different nuts like walnuts or use a mix of dark and milk chocolate chips.
• Tip 4: Substitute the flour with a gluten-free flour blend for a gluten-free version of these muffins.
• Tip 5: If you prefer a less sweet muffin, reduce the amount of brown sugar slightly without compromising the taste.

Keyword easy muffin recipe, fall baking, pecan chocolate muffins, pumpkin muffins recipe

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.