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pumpkin chocolate pecan streusel muffins recipe

Pumpkin Chocolate Pecan Streusel Muffins

Kimberly Killebrew
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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 jumbo muffins
Calories 432 kcal

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.  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. 

Nutrition

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
Keyword Pumpkin Streusel Muffins
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