Don’t you just love autumn? The air takes on an unmistakable crispness, and the trees transform into a red, yellow, and orange sea that ebbs and flows with the wind. I have to admit, I also look forward to pumpkin lattes and spiced cider. I know, that thought isn’t quite as deep as enjoying nature’s transformation, but pumpkin lattes are really yummy. 🙂
Without fail, all the changes that come with autumn compel me to start rolling out pumpkin desserts and baked goods. These pumpkin muffins are among my favorites. They’re moist and full of fall’s best flavors: pumpkin, cinnamon, pecans, and nutmeg. It’s definitely a winning combination. I love the layered effect that the Coconut Pecan Swirl creates. It’ so pretty!
And don’t get me started on the Cinnamon Streusel Topping. It’s rich, chock-full of cinnamon, and bakes into large crumb pieces that hold together nicely. Plus, there’s some sort of magic that happens in the oven; the muffin tops crackle and create a form of deliciousness that I have yet to witness in any other muffin. Trust me…you’ll love it!
These muffins are definitely a sweet treat for your Halloween and Thanksgiving festivities. Try these pumpkin muffins with some Maple Cinnamon Butter (the butter comes together in less than 5 minutes). I wish you lots of love and sweetness for your holiday celebrations!
*This recipe would also make an amazing coffee cake, if that’s more your style. Plus, here’s a gluten-free muffin recipe that doesn’t skimp on pumpkin yumminess.
I like to pulse the coconut flakes in a food processor until they’re slightly smaller than grains of rice. Really, though, you can pulse the coconut and pecans until they reach the texture that you like.
The cinnamon streusel topping should form large crumbs, like the ones pictured above.
Let the fun begin! Fill the muffin cups to 1/3 full and then sprinkle the coconut pecan filling on top.
Top off the coconut pecan filling with the remaining pumpkin batter……then sprinkle the cinnamon streusel onto the batter. After 25 minutes in the oven, you’ll have some super yummy pumpkin muffins!
- 2 cups all purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pumpkin
- 2/3 cup brown sugar, lightly packed
- 2 eggs, room temperature
- ½ cup buttermilk
- 6 Tablespoons vegetable oil (I use canola)
- 1/3 cup sweetened coconut flakes
- 1/3 cup pecans
- ¼ cup brown sugar, lightly packed
- 3 Tablespoons butter, melted
- 2 teaspoons cinnamon
- 2/3 cup flour
- 1/3 cup brown sugar, lightly packed
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 Tablespoons butter
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners. Sift the dry ingredients (flour through salt) into a large bowl. Set aside.
- In a medium bowl, whisk together 2/3 cup brown sugar and pumpkin. Lightly beat the eggs and then stir them into the pumpkin mixture. Add the buttermilk and oil. Whisk until thoroughly combined, about 1 minute. Add the wet ingredients to the dry ingredients. Stir just until the batter comes together. It should be slightly lumpy with a few flour particles still visible.
- For the Coconut Pecan Filling, put 1/3 cup of coconut into a coffee grinder or food processor. Pulse until the coconut is smaller than grains of rice but larger than grains of sand. Repeat with the pecans. In a medium bowl, combine the coconut, pecans, brown sugar, and cinnamon. Add the butter and stir to combine.
- For the Streusel Cinnamon Crumb Topping, combine the flour, brown sugar, cinnamon, and salt. Cut in the butter using a fork or a pastry cutter.
- Spoon the pumpkin batter into the prepared muffin tin so that each cup is 1/3 of the way full. Evenly disperse the Coconut Pecan Filling among the 12 muffin cups. Use the remainder of the pumpkin batter to the cover the Coconut Pecan Filling. Sprinkle the Streusel Cinnamon Crumb Topping over the batter. Bake for 25-27 minutes, until the tops of the muffins are very lightly browned. Enjoy!