Pumpkin Pecan Chocolate Streusel Muffins
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These pumpkin streusel muffins have a soft and chewy interior and a deliciously crunchy streusel topping. Add to it chocolate and pecans and you have an absolutely irresistible treat to enjoy throughout the fall and winter!
Pumpkin Streusel Muffins
Pumpkin streusel muffins…with chocolate and pecans – what’s there not to love about that flavor combo? Coupled with a moist and tender interior is a delightfully crunchy streusel topping. Yes, these Pumpkin Chocolate Pecan Streusel Muffins are simply irresistible!
I developed this recipe a few years ago in partnership with Albertsons Safeway to celebrate the release of the new “Peanuts Movie.” It made me reflect on my childhood years growing up watching the old Peanuts cartoons, including an annual Autumn tradition, “It’s a Great Pumpkin, Charlie Brown!”  These memories inspired the creation of these jumbo pumpkin streusel muffins and they’ve been a hit in our home ever since.
I’ll be whipping up another batch of these muffins this weekend before we nestle together on the couch as a family to watch “It’s a Great Pumpkin, Charlie Brown!” in anticipation of upcoming Halloween.
Remember that cartoon? Â The kids are out trick-or-treating while Linus forgoes the fun to stay in the pumpkin patch to wait for The Great Pumpkin. Â He had already written and mailed off a letter to The Great Pumpkin who he was convinced would rise up out of the pumpkin patch that night to give lots of candy to all the good little boys and girls. Â So why bother trick-or-treating?
His friends of course think he’s nuts and bawl him out for his crazy behavior and expectations. Â But he convinces Sally to stay and wait with him.
The wait is finally over and Linus’ wildest hopes and dreams are fulfilled as a shadow rises up out of the pumpkin patch. Â We of course recognize the shadow as Snoopy but that doesn’t change the reality for Linus who in total excitement and borderline delirium faints in shock. Â Welcome, Great Pumpkin!
Well, it’s soon approaching Halloween night and these Pumpkin Chocolate Pecan Streusel Muffins are just what Linus and Sally need to see them through their long, cold night of waiting for The Great Pumpkin.
These jumbo “Great Pumpkin” muffins are made of 100% whole grain flour so they’ll take longer to digest, giving the kids longer sustained energy without that energy crash later on when they most need to be alert (can’t risk missing the long-awaited Great Pumpkin!). Â The nuts have protein for an energy boost while the pumpkin provides them with additional nutrients.
And the chocolate? Â Well, that’s just to make their long stake-out waiting for the Great Pumpkin more enjoyable :)
These muffins keep well but they’re not likely to last long anyway because they especially delicious straight out of the oven while the texture is soft, warm and the chocolate is oozing.
Made with whole grain flour, packed with nuts and supplemented with honey, you don’t have to feel “quite” as guilty eating them. They’re perfect as an on-the-go breakfast, a midday treat or an evening snack with a glass of milk.
Pumpkin Pecan Chocolate Streusel Muffins Recipe
Let’s get started!
In a small mixing bowl combine the flour with the salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder and set aside.
In a large mixing bowl beat together the brown sugar, eggs, oil, and vanilla extract until combined.
Add the pumpkin puree.
Use a rubber spatula to stir in half of the buttermilk. Then fold in half of the flour mixture.
Repeat: Â Fold in the other half of the buttermilk followed by the remaining half of the flour mixture.
Don’t over-stir or the muffins will be dense and heavy. Â Just fold it in until everything is incorporated. Â It’s okay if a few small lumps remain.
Stir in the chocolate chips and pecans.
Spoon the batter into the greased muffin pan, about 3/4 full.
Spoon the batter into the greased muffin pan, about 3/4 full. (Alternatively you can line the muffin pan with paper liners.)
To make the Streusel topping:
Put all the ingredients in a small mixing bowl.
Use your hand to thoroughly combine the mixture, then crumbling it into clumps.
Sprinkle the crumb topping over the muffin batter.
For jumbo-sized muffins, bake in an oven preheated to 375 for 30-35 minutes or until a toothpick inserted into the middle comes out clean.  Let the muffins cool for a few minutes before removing them from the muffin pan. For standard-sized muffins bake for about 20 minutes or until a toothpick inserted into the middle comes out clean.
These muffins are best eaten within a few minutes out of the oven. If storing keep them in an airtight container.
Enjoy!
Be sure to try these other delicious muffins!
- Double Apple Crisp Streusel Muffins
- Better Than Otis Almond Poppy Seed Muffins
- Pink Grapefruit Buttermilk Muffins
- Lemon Coconut Muffins
- Blender Banana Oatmeal Bran Muffins
- Best Whole Grain Zucchini Muffins (GF)
Pumpkin Chocolate Pecan Streusel Muffins
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
- 1 15 ounce can pure pumpkin puree
- 1/2 cup buttermilk
- 1 cup chocolate chips
- 1/2 cup chopped pecans
- For the Crumb Topping:
- 1/2 cup spelt or whole wheat flour
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup chopped pecans
- 1/4 cup butter at room temperature
Instructions
- Preheat the oven to 375 degrees F. Grease a jumbo muffin tin.
- In a small mixing bowl combine the flour with the salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder and set aside.
- In a large mixing bowl beat together the brown sugar, eggs, oil, and vanilla extract until combined. Stir in the pumpkin puree. Use a rubber spatula to stir in half of the buttermilk. Then fold in half of the flour mixture.Repeat: Fold in the other half of the buttermilk followed by the remaining half of the flour mixture. Don't over-stir or the muffins will be dense and heavy. Just fold it in until everything is incorporated (it's okay if a few small lumps remain). Stir in the chocolate chips and pecans.
- Spoon the batter into the greased muffin pan, about 3/4 full. (Alternatively you can line the muffin pan with paper liners.)
- To make the crumb topping, put all the ingredients in a small mixing bowl. Use your hand to thoroughly combine the mixture, then crumbling it into clumps. Sprinkle the crumb topping over the muffin batter.
- For jumbo-sized muffins, bake in an oven preheated to 375 for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Â For standard-sized muffins bake for about 20 minutes or until a toothpick inserted into the middle comes out clean.Let the muffins cool for a few minutes before removing them from the muffin pan.Â
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
