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Baking recipe · from the recipe book

Pumpkin Streusel Cupcakes with Pecan Crumb

Moist, warmly spiced pumpkin cupcakes with a crunchy cinnamon-pecan streusel top and a tender, fine crumb.

Pumpkin Streusel Cupcakes with Pecan Crumb

Ingredients

  • 1 cup245 gPumpkin puree, canned
  • 1¾ cups215 gAll-purpose flourdivided: 180 g for batter, 35 g for streusel
  • ¾ cup packed165 gBrown sugardivided: 135 g for batter, 30 g for streusel
  • 2 large100 gEggsroom temperature
  • ⅓ cup85 gCanola oil
  • ¼ cup (60 ml)60 gButtermilk, low-fatroom temperature
  • 2 tbsp30 gUnsalted buttermelted, for streusel
  • ⅓ cup chopped40 gPecansfinely chopped
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp5 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamondivided: 4 g for batter, 1 g for streusel
  • ¾ tsp1.5 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves

Steps

  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Make the streusel first: in a small bowl stir together the 35 g streusel portion of the flour, the 30 g streusel portion of the brown sugar, the 1 g streusel portion of the cinnamon and the pecans. Pour in the melted butter and rub with your fingertips into clumpy crumbs. Chill while you make the batter.
  3. In a medium bowl whisk the 180 g batter portion of the flour with the baking powder, baking soda, salt, the 4 g batter portion of the cinnamon, the ground ginger, nutmeg and cloves.
  4. In a large bowl whisk the pumpkin puree, the 135 g batter portion of the brown sugar, the eggs, canola oil, buttermilk and vanilla until smooth.
  5. Add the flour mixture to the pumpkin mixture and fold with a spatula just until no dry streaks remain; do not overmix.
  6. Divide the batter evenly among the liners, about two-thirds full, then scatter the chilled streusel over the tops, pressing it lightly so it sticks.
  7. Bake 20 to 23 minutes, until the streusel is golden and a toothpick in the center comes out clean.
  8. Cool in the pan 5 minutes, then lift the cupcakes onto a rack and cool at least 30 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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