Pumpkin Pecan Streusel Muffins
📝 Ingredients
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup firmly packed light brown sugar
- 1 1/2 cups canned pumpkin
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 3/4 cup milk
- 1/2 cup pecans, chopped
- 1 3/4 teaspoons pumpkin pie spice
- 1 cup quick-cooking oats
- 1 pinch salt (optional)
- 2 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
👨🍳 Instructions
- Heat oven to 400 degrees. Line 12 muffin cups with paper liners and set aside.
- In a small bowl, combine all of the streusel ingredients. Mix well and set aside.
- In a large bowl, combine the flour, 1 cup oats, 3/4 cup brown sugar, baking powder, 1 3/4 tsp pumpkin pie spice, baking soda, salt and pecans. In a separate bowl, mix together the egg, milk, oil and pumpkin until completely blended. Add the dry ingredients to the wet and mix gently just until combined.
- Using a cookie or ice cream scooper, fill the muffin liners until almost full. Top generously with the streusel and bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack or serve war
📊 Nutrition Facts
- Calories: 190.67 kcal
- Fat: 8.27 g
- Saturated Fat: 2.04 g
- Carbohydrates: 27.19 g
- Net Carbohydrates: 25.4 g
- Sugar: 13.02 g
- Cholesterol: 16.76 mg
- Sodium: 130.05 mg
- Alcohol: 0 g
- Alcohol %: 0 %
- Protein: 3.25 g
- Vitamin A: 3656.07 IU
- Manganese: 0.51 mg
- Selenium: 7.26 µg
- Vitamin B1: 0.15 mg
- Vitamin K: 10.47 µg
- Phosphorus: 87.8 mg
- Calcium: 83.88 mg
- Iron: 1.44 mg
- Fiber: 1.79 g
- Magnesium: 28.63 mg
- Folate: 28.2 µg
- Vitamin B2: 0.11 mg
- Copper: 0.11 mg
- Vitamin E: 0.69 mg
- Vitamin B3: 0.89 mg
- Potassium: 129.88 mg
- Zinc: 0.52 mg
- Vitamin B5: 0.31 mg
- Vitamin B6: 0.05 mg
- Vitamin B12: 0.09 µg
- Vitamin D: 0.21 µg
- Vitamin C: 1.05 mg
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