Pumpkin Muffins with a Pecan Crumb

I woke up with a hankering for pumpkin muffins this morning. Enough said.

Recipe makes a dozen medium sized muffins.



  • 1/2 cup Milk
  • 1/2 cup Butter (melted)
  • 1 Egg
  • 14 oz pureed Pumpkin
  • 1/2 cup Sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Flour
  • 1 tbsp Baking Powder
  • 1 1/2 tsp Cinnamon


  • 3 tbsp Butter
  • 1/4 cup Brown Sugar
  • 1/4 cup Flour
  • 1 tsp Cinnamon
  • 1/4 cup Pecans


  1. Preheat the oven to 350 F (~177 C).
  2. Make the crumb.
    1. Cut the butter into the flour, sugar, and cinnamon until the crumbs start to form.
    2. Stir in the chopped pecans.
    3. … or give it all a quick blitz in the food processor, adding the pecans in towards the end.
  3. Whisk together the butter, milk, egg, pumpkin, salt, and sugar.
  4. Sift in the flour, baking powder, and cinnamon.
  5. Gently fold the mixture together. Don’t over mix. It’s alright to still have a few pockets of flour visible.
  6. Scoop the muffin batter into greased or lined tins.
  7. Sprinkle the crumb on top.
  8. Bake for ~15-20 minutes.

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