Spice Muffins with Pecan Streusel

spice-muffins-with-pecan-streuselHappy Thanksgiving, friends! This holiday offers so much wonderful food, from turkey to pumpkin pie. But what about Thanksgiving breakfast? Shouldn’t it have special food as well? I think these spice muffins, with their crunchy pecan streusel topping, make a wonderful addition to Thanksgiving breakfast.

These muffins are adapted from a standard recipe in the Better Homes & Gardens Cookbook, which I’ve had for 16 years (and has never, ever failed me). I began with a basic, plain muffin recipe and added cinnamon, nutmeg, and ginger, as well as a pecan streusel topping. You could opt for walnuts in the streusel if you like, or leave the nuts out altogether if you prefer. Next time, I might also add a spice drizzle icing.


Pecan Streusel

  • 3 tablespoons flour
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 tablespoons butter, cut into small cubes
  • 4 tablespoons chopped pecans

Spice Muffins

  • 1 3/4 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/4 cup vegetable oil


Preheat oven to 400 degrees. Line one 12-count muffin tin with paper liners; this recipe makes 12 muffins.

In a small bowl, combine streusel ingredients: mix flour, brown sugar, cinnamon, nutmeg, and ginger with a fork. Cut in butter with a pastry blender (or two knives) until the mixture looks like coarse crumbs. Stir in pecans; set streusel aside in a cool place until ready to use.

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Make a well in the center.

In a medium bowl, combine egg, milk, and vegetable oil; pour into the well in the dry mixture and stir until just moistened. The batter will be lumpy, but that’s fine – you don’t want to over-mix.

Using a 2-inch cookie scoop, drop scoops of batter into muffin tins, filing about half full. Top with about 1 tablespoon of streusel mix.

Bake for 18-20 minutes, until a cake tester comes out clean. Remove from oven and immediately remove muffins to a wire rack to cool, or serve warm.

Store in an airtight container at room temperature.