Pumpkin Pecan Muffins

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Craving a cosy autumn treat? These Pumpkin Pecan Muffins are wonderfully soft, beautifully spiced, and topped with buttery pecans. Quick to whip up with simple ingredients, perfect for morning tea or school snacks.

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Prep Time 10

Cook Time 30

Total Time 1 20

Difficulty Easy

Course Afternoon Tea, Morning Tea

Cuisine American

Servings

Method Conventional, Thermomix

Equipment

1 Thermomix or 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

Conventional Method:

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, or air fryer basket, spray both sides of pumpkin with a little oil. Roast 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 around 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.

Thermomix Method:

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 the pumpkin on a baking tray, or in an air fry basket; spray both sides of the pumpkin with a little oil. Roast until fork tender. Let the pumpkin cool slightly before scooping the flesh from the skin and pureeing. I add it to my TM bowl and puree using blend mode or 5 seconds/speed 6. Set the pumpkin puree aside.
Step 2: Make the Streusel Topping: Without cleaning the TM (bowl but removing as much puree as you can) Weigh in the 90g of pecans then chop for 2 seconds/speed 5
Then add the oats, plain flour, dark brown sugar cinnamon, nutmeg, vanilla and cold cubes of unsalted butter.
Mix this 6 seconds/speed 4 until mixed but still crumbly. set this aside
Step 3: Prepare the dry mix for the batter: Weigh the plain flour, ½ tsp salt, 1 tsp baking powder, 1 tsp bicarbonate soda, ½ tsp ground cloves, ½ tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp ground nutmeg. Mix this to combine for 5 sec/speed 4 until just combined. Remove this dry mix from the bowl and set aside.
Step 4: Prepare the Muffin Batter: Add small cubes of unsalted butter and caster sugar to the Thermomix bowl. Mix 20 sec/speed 4. Scrape down the sides. Insert the butterfly whisk: while the blades are running, add the 2 eggs, one at a time through the hole in the lid over 20 sec/speed 3.5 remove the lid, scrape down then continue mixing for another 20 sec/speed 3.5 until light and fluffy. Add vanilla extract and 425 g cooled pumpkin puree. Mix for a further 10 sec/speed 3, until combined. Remove the butterfly whisk
Add the dry mix from step 3, back into the TM bowl and mix again to combine, 5 seconds/speed 5, scrape down and repeat if necessary, but don't overmix.
Step 5: Fill each muffin case 3/4 full.
Combine the streusel topping ingredients in a bowl then divide evenly topping the muffins. Bake for around 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.