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Orange Spice Pumpkin Muffins with Pecan Streusel

One of our new favorite treats for breakfast or an afternoon snack are these Orange Spice Pumpkin Muffins with Pecan Streusel. I love baking with fall spices. They’re so warm and cozy, especially on a cold and windy day like today, and make the house smell so nice.

Today’s Holiday Recipe Exchange theme is just that: FALL SPICES. Get all of your cinnamon, clove, allspice, and nutmeg recipes ready to share in the Spice Islands Fall Spiced Recipe Exchange. I can’t wait to see what you all have to offer and test out some of the recipes in this week’s exchange.

I’ve made these Pumpkin Muffins a couple of times in the past few weeks and they never last long in our house. Madeline loves the sweet, crunchy topping. Of course, what kid wouldn’t? But I’m a big fan of the whole package deal.

I already have an idea I want to try for next time I make them – Pumpkin Spice Cranberry Muffins.I love fresh cranberries and I think a handful or two of chopped fresh berries would really take these muffins over the edge.

Join Jamie and me this week in sharing your Fall Spice Recipes for a chance to win a great spice gift set from Spice Islands. Jamie and I are both on a spiced pumpkin kick this week. Be sure to check out her scrumptious recipe for Pumpkin Cupcakes with Ginger Cream Cheese Frosting when you head over to My Baking Addiction.

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

What is your favorite “fall spice” to cook or bake with?

Orange Spice Pumpkin Muffins with Pecan Streusel

Orange Spice Pumpkin Muffins with Pecan Streusel

Yield: 2 dozen muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

One of our new favorite treats for breakfast or an afternoon snack are these Orange Spice Pumpkin Muffins with Pecan Streusel. I love baking with fall spices. They’re so warm and cozy, especially on a cold and windy day like today, and make the house smell so nice.

Ingredients

For the Streusel

  • 2/3 cup toasted pecans
  • 1/4 cup flour
  • 1/3 cup light brown sugar
  • 1/4 cup (4 tablespoons) unsalted butter, cold and cut into cubes
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon salt

For the Muffins

  • 3 2/3 cup all-purpose flour (can sub half whole wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 stick (8 tablespoons/4 ounces) butter
  • 1/3 cup brown sugar
  • 1 cup granulated sugar
  • 4 medium eggs, room temperature
  • 1 - 14.5 ounce can pumpkin puree
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 3 drops pure orange essential oil

Instructions

For the Streusel:

  1. Put the nuts for the streusel topping recipe into the work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.

For the Muffins:

  1. Position a rack in the center of the oven and preheat to 400°F. Spray the insides of muffin cups with cooking spray. Set aside.
  2. In a medium-large bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, and nutmeg. Whisk to combine.
  3. Add the softened butter to the bowl of a stand mixer. You may also use an electric hand mixer and a large bowl. Beat the butter in the bowl on high speed until creamy, about 1 minute. Slowly add the granulated and brown sugar, continuing to beat, until the mixture is fluffy and light, 2-4 minutes. Scrape down the sides with a spatula as necessary.
  4. Add the eggs, one and a time, and at medium speed until incorporated. Reduce the mixer speed to low. Add in the pumpkin, sour cream, vanilla and orange oil and continue beating on low speed. Note: The mixture may look curdled. This is normal. In thirds, add the flour mixture. Be sure to scrape the sides down as needed and combine just until smooth.
  5. Divide the batter evenly into the prepared muffin cups. I like to use a large cookie scoop that is a scant 1/4 cup in size. Sprinkle the tops with the pecan streusel.
  6. Bake the muffins for 10 minutes at 400 degrees F, then reduce the temperature to 375 degrees F and bake for 6 - 12 minutes more, until the muffins are cooked through and the tops are golden.
  7. Allow the muffins to cool in their pan for 10 minutes, then remove and cool on a wire rack until ready to serve.
  8. Note: The zest of an orange may be substituted for the orange essential oil.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 182Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 126mgCarbohydrates 33gFiber 2gSugar 16gProtein 4g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

How To Participate

For a chance to win a Spices Baking Gift Set (details of prize specifics below):

  1. Write and post a recipe on your blog featuring FALL SPICES (cinnamon, cloves, nutmeg, allspice, cardamom, etc.).
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Nov. 9, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.


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This Week’s Prize:

treasure cheset of spices spice island giveaway

Spices included will vary slightly from what is depicted in the photo. See below for a listing of what is included in the Holiday Recipe Exchange Treasure Chest of Spices.

Treasure Chest of Spices:

  • Ground Allspice
  • Whole Allspice
  • Beau Monde Seasoning
  • Ground Cloves
  • Cinnamon Sugar Grinder
  • Poultry Seasoning
  • Whole Nutmeg
  • Cinnamon Sticks
  • Mint
  • Rosemary
  • Sea Salt
  • Rosemary Garlic Blend
  • Orange Peel
  • Lemon Peel
  • Ground Cardamom
  • Sage
  • Pumpkin Pie Spice
  • Pure Vanilla Extract

Prizes provided by Spice Islands.

Recipe Theme Schedule:

Previous
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artichoke leek and potato casserole
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Artichoke, Leek and Potato Casserole

Vera Zecevic – Cupcakes Garden

Tuesday 16th of October 2012

such a great combo! I like it :-)

Meryl

Friday 11th of November 2011

Cinnamon!

Donna B.

Sunday 6th of November 2011

Apple, Cranberry and Pecan Pie

Ingredients 2 ¼ cups all-purpose flour ¾ teaspoon salt 2/3 cup shortening 7-8 tablespoons cold water ½ cup dried cranberries ½ cup chopped pecans 6 cups baking apples, peeled, cored and thinly sliced (Rome, Jonathan, Golden Delicious, or Granny Smith) ¾ cup sugar 3 tablespoons all-purpose flour 1 teaspoon apple pie spice ¼ teaspoon salt 1/3 cup half-and-half or light cream 1 tablespoon half-and-half or light cream 1 tablespoon sugar

Directions Preheat oven to 375 degrees F. Stir together the 2 ¼ cups all-purpose flour and ¾ teaspoon salt. Using a pastry blender, cut shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all of the dough is moistened. Divide in half. Form each half into a ball. On lightly floured surface flatten 1 dough ball. Roll from center to edges into 12 inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry.

For filling, mix cranberries and apples; place in the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.

In a small bowl combine the ¾ cup sugar, the 3 tablespoons flour, apple pie spice, and ¼ teaspoon salt. Stir in 1/3 cup half-and-half or cream. Pour over fruit. Roll the remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim ½ inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with additional half-and-half or light cream. Sprinkle with some sugar. To prevent over-browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on a wire rack.

Kristen M.

Saturday 5th of November 2011

I love using cardamon. I like to add it to my homemade chai tea mix and Swedish style cinnamon rolls such as this recipe from Ann Sather's restaurant (Chicago): Cinnamon Rolls 1 1/4 oz. envelope active dry yeast 1 tsp. sugar 1/4 c. warm water (110* F) 1 c. milk, scalded, cooled 1/4 c. butter, melted 1/3 c. sugar 1-1/2 tsp. salt 2-1/2 to 3 c. all-purpose flour 1/4 c. butter, room temperature 1/2 c. brown sugar 1 T. cinnamon, ground Powdered-Sugar Glaze, if desired (see recipe below)

In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let it stand for 5 minutes to soften. Stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup of flour. Beat all of this with a spoon or an electric mixer until smooth. Gradually stir in 1-1/2 cups of flour, keeping the dough smooth. If the dough is still moist, stir in 1 tablespoon of flour at a time to make a soft dough. Cover with a dry cloth and let it rise in a warm place until it is doubled in bulk, about 1 hour. Divide the raised dough in half. On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12" by 8" rectangle. Spread 2 tablespoons of the soft butter over the top of the dough. Sprinkle with brown sugar and cinnamon. Beginning on the long side roll up tightly, jelly-roll fashion. Repeat with the remaining dough. Cut the dough into 2-inch slices. Place on floured and greased baking sheets. Let the dough rise until doubled in bulk, about 45 minutes. Bake in a preheated 350* F oven for 12 to 15 minutes or until golden brown. Take the cinnamon rolls on the baking sheets out of the oven and place them to cool on a wire rack. Top the rolls with Powdered Sugar Glaze immediately, if desired, and cool or serve warm, as you like.

Makes 18 rolls. (It's really much easier to buy these at any Ann Sather's restaurant)

Powdered Sugar Glaze

1/2 c. powdered sugar 1/4 c. margarine, melted 1 tsp. Vanilla

Place all the ingredients into a small bowl and beat until creamy smooth. Glaze the cinnamon rolls immediately after taking them out of the oven. Allow the cinnamon rolls to cool on a wire rack. Serve the cinnamon rolls while still warm or cooled, as you like.

Makes enough to glaze 18 cinnamon rolls.

Connie

Friday 4th of November 2011

So delicious looking! YUM!