Orange Spice Pumpkin Muffins with Pecan Streusel
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
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:
- 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:
- 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.
- In a medium-large bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, and nutmeg. Whisk to combine.
- 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.
- 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.
- 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.
- 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.
- Allow the muffins to cool in their pan for 10 minutes, then remove and cool on a wire rack until ready to serve.
- Note: The zest of an orange may be substituted for the orange essential oil.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount 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.
How To Participate
For a chance to win a Spices Baking Gift Set (details of prize specifics below):
- Write and post a recipe on your blog featuring FALL SPICES (cinnamon, cloves, nutmeg, allspice, cardamom, etc.).
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- 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).
- Submit your post before Nov. 9, 11:59 PM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- 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:
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:
Vera Zecevic – Cupcakes Garden says
such a great combo! I like it 🙂
Meryl says
Cinnamon!
Donna B. says
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. says
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 says
So delicious looking! YUM!
Stefani says
I tried this a few weeks ago–Anne Burrell’s bread pudding. It has all my favorite fall spices and flavors..all in one dessert! Pumpkin-Ginger Bread Pudding:
Ingredients:
2 1/2 cups pumpkin puree
4 large eggs
1 cup light brown sugar, packed
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 cups heavy cream
1 1/2 tsp. vanilla extract
1 loaf cinnamon brioche, challah, or plain pound cake, diced (about 10 cups)
1/2 cup golden raisins
1/4 cup crystallized ginger, diced
confectioners’ sugar, for garnish
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, and spices. Whisk in cream and vanilla.
3. Combine bread, raisings, and ginger in a 7″x11″ baking dish. Pour pumpkin mixture over the bread to cover. Let sit for 15 minutes.
4. Bake until set, about 40 minutes. Spoon into bowls and sprinkle with confectioners’ sugar, if desired.
Tessa says
Love the idea of the cranberries. These would be perfect for Thanksgiving morning!
Tracy says
These look lovely and I love the idea of making these with cranberries!
Jamie | My Baking Addiction says
I so need one of these for tomorrow’s breakfast! LOVE that pecan streusel.
sara says
OK, those muffins look amazing! I love including orange flavor in spiced baked goods, such a great combo!
dianne says
How would I adapt this muffin recipe into a coffee cake??? My favorite spice addition is orange anything—thought this would be great for thanksgiving morning for my house guests.Thanks
Katie says
I haven’t tried that yet, but I would probably experiment with baking it in a round springform pan or something like that and put the streusel on top.
Kiran @ KiranTarun.com says
Anything and everything pumpkin makes my heart flutter. It’s a good thing, right? 😀
Molly Jo says
SLOW COOKER CIDER: (Features my all-time favorite spice, CINNAMON!)
I posted this recipe on my blog in October, but I don’t have a photo of it so here it is. This recipe has been a hit at family gatherings for years, and stores nicely in the fridge for a week or longer – if it lasts that long!
I love the versatility of this great party drink. You can serve it hot or cold, by itself or mixed with a citrus soda or even light champagne.
INGREDIENTS:
1 orange, zested, sliced
1 gallon apple cider (non-sparkling)
6 cinnamon sticks, broken.
Zest the orange, set aside. Slice orange, cut slices into halves.
In slow cooker, combine cider, orange zest, cinnamon sticks, and orange slices.
Heat on low for two hours, stirring occasionally.
Serve according to taste.
NanaBread (Jeanne) says
Holy cow! A fabulous orange-spice pumpkin muffin recipe AND a treasure box of Spice Islands spices? It’s almost too good to be true! Can I get in on this? Please?
NanaBread (Jeanne) says
Sorry. Forgot to mention that my favorite fall spice is cloves. Love the scent and the flavor.