Bakery-Style Pumpkin Maple Pecan Muffins
Jumbo bakery-style pumpkin maple pecan muffins with Greek yogurt, almond flour, toasted pecans, and a crunchy maple oat streusel topping.
Ingredients
Muffin Batter - Wet Ingredients
- 1 cup pumpkin puree 100% pure canned pumpkin
- ½ cup plain Greek yogurt
- ⅓ cup pure maple syrup
- 3 tbsp coconut oil melted
- 2 large eggs
- 1 tsp vanilla extract
Muffin Batter - Dry Ingredients
- 1 cup almond flour packed
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup toasted pecans coarsely chopped
Oat-Pecan Streusel Topping
- ⅓ cup rolled oats
- ¼ cup chopped pecans coarsely chopped (or whole halves for a gourmet look) Oat-Pecan Streusel Topping:
- 1 tbsp coconut oil melted
- 1 tbsp pure maple syrup or organic brown sugar
- ½ tsp ground cinnamon
Instructions
Make the Oat Streusel
- Preheat oven to 425°F (220°C). Line or grease a 6-cup jumbo muffin pan.
- In a small bowl, stir together oats, chopped pecans, melted coconut oil, sweetener, and cinnamon for the streusel until crumbly.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the pumpkin puree, plain Greek yogurt, pure maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
Mix the Dry Ingredients & Combine
- In a separate medium bowl, whisk together the almond flour, whole wheat flour (or all-purpose flour), baking powder, baking soda, pumpkin pie spice, ground cinnamon, and fine sea salt.
- Pour the dry ingredient mixture into the wet ingredients and stir gently with a spatula just until combined, being careful not to overmix.
- Gently fold in the chopped toasted pecans.
Bake and Cool
- Divide the thick batter evenly into the 6 jumbo muffin cups, filling them almost to the top.
- Generously scatter the oat-pecan streusel over each muffin, pressing down lightly so it sticks to the batter.
- Bake at 425°F for 5 minutes, then reduce oven heat to 350°F (175°C) and bake for an additional 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire cooling rack.
Notes
High-Heat Baking Hack: Starting the oven at 425°F for the first 5 minutes triggers a rapid burst of steam that gives these jumbo muffins their iconic, sky-high bakery crown. Be sure to lower the heat to 350°F without opening the oven door so they bake through evenly without drying out!
Star Ingredients & Flavor Notes: For warm autumn depth and a perfectly golden oat streusel, we love pairing Nielsen-Massey Pure Vanilla Extract with Bob’s Red Mill Organic Rolled Oats and Terrasoul Superfoods Raw Organic Pecans.
Gluten-Free Swap: To make these 100% gluten-free, substitute the ¾ cup of whole wheat/all-purpose flour with a 1:1 gluten-free measure-for-measure baking flour blend (such as Bob's Red Mill 1-to-1).
Storage & Streusel Crunch Tip: Store cooled muffins in an airtight container lined with a dry paper towel at room temperature for up to 3 days. The paper towel absorbs excess moisture from the pumpkin and yogurt, keeping the streusel topping perfectly crisp!
Approx. Nutrition Per Serving: [ ~340 kcal | 9g Protein | 38g Carbs | 5g Fiber | 18g Healthy Fats ]