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  • Bake from Scratch

    Pumpkin Spice AND EVERYTHING NICE

    Aug 13, 2019 7 minutes
    PHOTOGRAPHY BY NICOLE DU BOIS / RECIPE DEVELOPMENT BY
    ASHLEY JONES / FOOD STYLING BY ELIZABETH STRINGER STYLING BY CAROLINE BLUM

    PUMPKIN SPICE MUFFINS WITH PECAN STREUSEL

    Makes 12 muffins

    These hearty muffins will be your go-to breakfast all season long. Pumpkin purée makes the crumb extra tender while a dash of pumpkin spice creates sweet heat. Don’t skip our Pecan Streusel. It lends nuttiness and an addictive crunch to every bite.

    2 cups (250 grams) all-purpose flour
    1½ cups (330 grams) firmly packed light brown sugar
    2 teaspoons (4 grams) pumpkin spice
    1 teaspoon (5 grams) baking soda
    ¾ teaspoon (2 grams) kosher salt
    1 cup (244 grams) canned pumpkin
    ½ cup (113 grams) unsalted butter, melted
    2 large eggs (100 grams)
    ⅓ cup (80 grams) whole milk, room temperature
    Pecan Streusel (recipe follows)

    1. Preheat oven to 350°F (180°C). Butter and flour a 12-cup muffin pan.

    2. In a large bowl, whisk together flour, brown sugar, pumpkin spice, baking soda, and salt. In a medium bowl, whisk together pumpkin, melted butter, eggs, and milk. Add pumpkin mixture to flour mixture, and fold until well combined.

    3. Spoon batter

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