Pumpkin Chocolate Pecan Streusel Muffins
With a wonderfully moist and tender interior and a crunchy streusel topping, these Pumpkin Chocolate Pecan Streusel Muffins are destined to be a hit in your home!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 jumbo muffins
- 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
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. 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.
Serving: 1jumbo muffin | Calories: 432kcal | Carbohydrates: 61g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 465mg | Potassium: 182mg | Fiber: 7g | Sugar: 42g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg