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Pumpkin Pecan Muffins

Close up of a tray of Pumpkin Pecan muffins showing the crumble topping

In Australia, we haven’t quite got into the “Pumpkin Pie” craze that seems to hold the American public.  It appears to be one of their Autumn favourites.

I’ve tried some of the recipes that call for pureed pumpkin, and I have to say I’ve not been much of a fan.  They’re usually too sweet for our Aussie taste buds. But this pumpkin pecan muffin recipe, on the other hand, is delicious.  And it’s a way to get veggies into the kids.

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We made them at one of our Bake Club meetings. It is one of my favourites.  I roasted the pumpkin the night before while I had something else in the oven.  Allowed it to cool, and placed it in the fridge overnight for each of the meetings during the week. Too easy.

The next morning I popped it in the food processor and blitzed it till it was smooth.  I made a double batch for both Bake Club sessions, 1.5 kg was the right amount for the two batches.

Close up of a tray of Pumpkin Pecan muffins showing the crumble topping

Pumpkin Pecan Muffins

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becs-table.com.au
We haven't quite got into the "Pumpkin Pie" craze that seems to hold the American public. It appears to be one of their Autumn favourites, and could become one of ours too.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea
Cuisine American
Servings 10
Method Conventional

Equipment

  • Stand mixer

Ingredients
  

For the muffin

  • 700 g fresh pumpkin skin on (you will end up with around 425g pumpkin puree)
  • 300 g plain flour
  • ½ salt
  • 1 tsp Baking powder
  • 1 tsp bicarbonate soda
  • ½ ground cloves
  • ½ ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 170 g unsalted butter softened
  • 330 g caster sugar
  • 2 large eggs
  • 1 tsp Vanilla

Streusel Topping

  • 90 g pecans
  • 70 g oats
  • 60 g plain flour
  • 75 g dark brown sugar
  • 1 tsp ground cinnamon
  • ¼ ground nutmeg
  • 2 tsp Vanilla
  • 100 g unsalted butter softened

Instructions
 

  • Preheat oven to 180ºC (fan forced). Line 18 x muffin holes with paper cases.
  • If you're using fresh pumpkin to make your puree, scoop out the seeds and cut into wedges about 3cm thick, keeping the skin on. Place pumpkin on a baking tray, spray both sides of pumpkin with a little oil. Roast for 30-40 minutes or until fork tender. Let the pumpkin cool slightly before scooping from the skin and pureeing in a blender. Set aside.
  • In a medium bowl, whisk together the flour, salt, baking powder, bicarbonate soda and spices and set aside.
  • In the bowl of a stand mixer beat the butter and sugar on low speed until just combined. Add eggs one at a time, beating well after each addition; continue beating for a few minutes on medium speed until light and fluffy. Add Vanilla Extract and cooled pumpkin puree and beat until combined. Reduce speed to low and mix in flour mixture until just combined.
  • Fill each muffin case 3/4 full.
  • Combine the streusel topping ingredients in a bowl then divide evenly topping the muffins. Bake for 30 minutes or until an inserted skewer comes out clean. Let muffins cool in the tin for 5 minutes, before transferring to a rack to cool completely.

Want to know more?

If its pumpkin (and veggies in general) that you like, maybe this recipe for roasted vegetables will be of interest.

Or, maybe you’d like to learn how to make Artisan Muffins.

Artisan Muffins Course

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