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Pumpkin Pecan Muffins with Oatmeal Streusel

Pumpkin Pecan Muffins with Oatmeal Streusel


  • 3 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans, toasted
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 large eggs, beaten
  • 1 can (15 ounces) pumpkin
  • 1/2 cup low-fat buttermilk or plain yogurt
  • 1/2 cup vegetable or canola oil
  • OATMEAL STREUSEL TOPPING:1/2 cup chopped pecans
  • 1/3 cup Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1/3 cup packed light brown sugar
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup butter or margarine, melted

Prep Time:

5 min

Cook Time:

20 min


Make these moist muffins to share with your family on Thanksgiving morning, or serve them at the big meal later in the day.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


  1. In large bowl, combine 3 cups Pioneer Biscuit & Baking Mix, 1 cup brown sugar, 1/2 cup pecans, cinnamon and cloves.
  2. In medium bowl, stir together eggs, pumpkin, buttermilk and oil. Gently stir pumpkin mixture into dry ingredients just until dry ingredients are moistened.
  3. Spoon about 1/4 cup batter into each of 24 muffin cups coated with cooking spray.
  4. In small bowl, stir together streusel ingredients until crumbly. Sprinkle over batter.
  5. Bake at 375°F for 20 to 24 minutes or until wooden pick inserted in center of a muffin comes out clean. Makes 24 muffins.