Thursday, October 21, 2021

Pecan Streusel-Topped Pumpkin Muffins #Halloween @LucyBurdette

LUCY BURDETTE: I'm following a new to me chef/cookbook writer whose food really hits my sweet spot. (Do you have one of those--a chef whose dishes all look good to your tastes?) Today's recipe is borrowed from her blog called Once Upon a Chef. I've also ordered her new cookbook and expect to be making a lot of food from that! This recipe has a few steps to get through, but don't be tempted to leave off the pecan streusel. It really makes the recipe.

 You could serve these to your ghouls and goblins for breakfast, but we consider them dessert worthy too. And by the way, I'm not a huge fan of pumpkin this and pumpkin that, but these muffins were delicious. I did cut down on the cloves and added the vanilla, because it didn’t seem right to go without it. The whole thing can be made in your food processor without washing extra dishes, if you start with the streusel. 

Ingredients for the topping

  4 tablespoons all-purpose flour

  4 tablespoons brown sugar 

  4 tablespoons unsalted butter, melted

    3/4 cup chopped pecans

1/4 teaspoon cinnamon

Ingredients for the muffins

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon vanilla

1-1/2 sticks (3/4 cup) unsalted butter, softened

1-1/2 cups granulated sugar

2 large eggs

1 (15-ounce) can 100% pure pumpkin 

Chop the pecans in the food processor, while you melt the half stick of butter. Add the the pecans to the butter along with the sugar, and the 1/4 teaspoon cinnamon. Mix that together and set it aside.

In one bowl, mix the dry ingredients from flour through nutmeg and set that aside. In the bowl of the food processor (no need to wash out the little bits of pecan,) beat the unsalted butter until soft, then add the sugar and beat that in. Next add the eggs one at a time and beat them into mixture until light and creamy. Add the pumpkin and pulse that in.

Add the dry ingredients and pulse until just mixed.

Divide the pumpkin mixture into 12 muffin papers. Using your fingers, divide the streusel mixture over top of the muffins. 

Bake at 350 for about 35 minutes. I took mine out a few minutes before that to be sure they weren't overcooked. Cool a bit and then gobble!

The eleventh Key West food critic mystery, A SCONE OF CONTENTION, is in stores now! Lucy's first thriller, UNSAFE HAVEN, is coming on November 1... You can get a taste of the book by reading the first chapter here.


  1. Sounds YUMMY! Streusel makes everything better and adding pecans makes it over the top good.
    2clowns at arkansas dot net

  2. Yes! to streusal!
    I'm rather averse to pumpkin "everything". I think it's an excess of clove that does me in.
    This sounds like a good alternative.

    1. Libby, you and me both on cloves. I cut it back from the original recipe, but it would be fine without any at all!

  3. So many recipes to try! I am looking forward to making cock-n-leek soup this weekend with cheddar scones. Looks like I'll be adding your muffin recipe along with it! Thanks for sharing!