Pumpkin Pecan Streusel Muffins with Whipped Maple Butter

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Pumpkin Pecan Streusel Muffins with Whipped Maple Butter are moist bakery style pumpkin muffins topped with an irresistible cinnamon pecan streusel and homemade whipped maple butter to top. These Pumpkin pecan muffins are beyond delicious and perfect on a crisp autumn morning!

Well, It’s officially pumpkin season and these Pumpkin Pecan Streusel Muffins with Whipped Maple Butter are seriously hard to beat! I can’t think of a better baked good to usher in the chilly weather with, except maybe these Thick and Chewy Pumpkin Pecan “Snickerdoodle” Cookies, which are also insanely delicious.

I am so beyond excited for cozy weather and fall baking! Especially after such a long, hot summer. There so many recipe ideas to share with you all; more than I can possible do in one season. But this is a recipe you’re going to want to add to your fall must bake list as soon as possible. Seriously…. these muffins are over the top delicious.

Plus, with the official first day of fall in a few days, I knew a pumpkin recipe would be the best way to celebrate. You really just can’t beat the combo of pumpkin, pecans and maple!

I just love the change of seasons…. but fall has a special magic to it. Crisp, cool air, the world ablaze in colors of crimson, the smell of fireplace smoke and the sounds of kids playing in crunchy leaves; cozy soup simmering on the stove and shorter days. The stars seem even more vivid and clear as the seasons transition from hot summer days to still, quiet autumn nights. There is a rhythm to our lives and to nature, and fall beckons us to embrace the beauty of change and new beginnings. One that I welcome with open arms.

Another transition I love this season is all the delicious fall and winter produce coming back to the grocery stores after a long summer away. Does anyone else out there get overly excited about seasonal produce, or is it just me? Butternut squash, acorn squash, sugar pumpkin, fresh sage and apples are a few of our seasonal favorites this time of year. So be on the lookout for more seasonal goodness coming to the blog soon!

But first, let’s talk about these muffins…

Pumpkin Pecan Streusel Muffin Details ..

These pumpkin muffins always turn out so fluffy and moist, and truly taste like any bakery- or better! Everyone absolutely loves how delicious these turn out. Plus, they’re so easy. Here’s a quick rundown.

Ingredients you will need for Pumpkin Pecan Streusel Muffins:

• a medium or jumbo sized muffin pan
• all purpose flour
• salt
•  baking powder
• 1 teaspoon baking soda
• eggs
• canned pumpkin puree
• oil
• white sugar
• dark brown sugar
• vanilla
• cinnamon
• pumpkin pie spice
• ground ginger

In a large bowl, sift the flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice and ginger. In a medium bowl, whisk all the remaining wet ingredients and add to the dry ingredients. Mix just until combined, being careful to not overmix. When the muffin batter is ready start on the streusel.

Pecan Streusel Details..

Streusel doesn’t have to be complicated! This streusel recipe is so versatile and can be used on so many baked goods. A simple combination of salted butter, all purpose flour, pecans, cinnamon and brown sugar come together for a truly delicious treat and puts any baked good over the top.

For the streusel, you will need:

• butter
• brown sugar
• flour
• chopped pecans
• cinnamon

In order for the butter to create the perfect crumbly streusel, make sure your butter has chilled. If your butter is too warm and soft, it won’t crumble properly. I always keep extra butter in the refrigerator, but if you don’t have some already chilled, you can put your butter in the freezer for 5-10 minutes.

Once your butter has chilled, in a small bowl add the flour, cinnamon, brown sugar, pecans and butter. Using your fingers, a fork or pastry cutter, cut the butter into the mixture until the mixture resembles crumbs the size of small peas. Be sure not to overmix the mixture, otherwise the butter will become too ‘warm’ and won’t stay crumbly. Set the pecan streusel aside until you are ready to top off those delicious pumpkin muffins.

Assembling the Pumpkin Pecan Streusel Muffins..

For this recipe you can use either a large jumbo muffin pan or a traditional medium sized muffin pan. If you decide to go with jumbo muffins, you will need to increase the bake time by about 5 minutes, or until a tester insert comes out clean.

I used a fun vintage medium sized muffin pan that I found at a vintage market.

Spray the muffin pan with oil (I like to use coconut oil), and fill each muffin cup with about 3 heaping tablespoons of batter. Top each muffin with a generous amount of streusel and set aside the remaining batter and streusel until the first batch is done baking.

Bake at 350 degrees F for 16-20 minutes, or until a tester inserted comes out clean. Allow the muffins to cool for 10 minutes before trying to remove from the pan. Repeat with the additional batter.

While the muffins are baking, start on the Whipped Maple Butter…

Whipped Maple Butter..

Pure maple syrup is a must for this whipped maple butter, and I promise it is so worth the extra step! In just under 5 minutes this whipped maple butter comes together and puts these muffins over the top!

This recipe makes a lot. We like to use the leftovers for toast, pancakes, french toast or really anything that needs some fresh whipped maple butter.

Here is what you will need…

• An electric stand mixer
• Butter
• Pure Maple Syrup
• Brown Sugar
• Cinnamon

In a stand mixer fitted with a paddle attachment add the room temperature butter, pure maple syrup, brown sugar and cinnamon.

Mix on high speed for 3-5 minutes scraping down the sides of the bowl as needed. Whip until the butter and maple are fully incorporated.

When the muffins are done cooling, remove from the pan and top with the whipped maple butter. The remaining butter can be stored in an airtight container and be refrigerated for up to a month for optimal freshness.

These Pumpkin Pecan Streusel Muffins are served best with a fresh brewed cup of coffee or chai tea. 🙂

I hope you absolutely love these Pumpkin Pecan Streusel Muffins with Whipped Maple Butter as much as we do, and if you do give them a try be sure to leave us a comment and rating below! I love hearing from you! 🙂

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And of course if you’re on Instagram, be sure to tag the recipes you try at #butternutandsageblog!

As we embrace the colder days ahead, let’s gather together over delicious food, tell stories around flickering firelight, go on new adventures and enter into the shifting season with wonder.

Happy fall, y’all!

Kaylen

More Fall Favorites to Try….

• The Best Cinnamon Apple Pie Bars
• Pumpkin Whoopie Pies with Bourbon Brown Butter Cream Cheese Icing
• Salted Caramel Apple Cake

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