It almost…..ALMOST feels like Fall with the cool front we had last week. It totally has me in the everything pumpkin flavor. We loved these muffins and they are made from scratch. Not overly sweet, but sweet enough to enjoy with a cup of coffee.
Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping
(Adapted from What’s in the Pan?)
1 3/4 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
1/2 tsp sea salt
1 cup granulated sugar
½ cup brown sugar
½ cup chopped pecans
¼ tsp ground nutmeg
1 1/2 tsp cinnamon
2 large eggs
1 tbsp vanilla extract
1 cup of canned pumpkin (or homemade pumpkin puree)
1/2 cup vegetable oil
1/2 cup chopped pecans
2/3 cup brown sugar
½ tsp cinnamon
1/3 cup butter, softened
1/3 cup flour
Preheat the oven to 350ºF and line muffin cups with paper liners.
In a large bowl, mix all dry ingredients together: flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, pecans and brown sugar.
In another bowl, whisk eggs together until the yolks and whites are blended. Then add vanilla, oil and pumpkin puree.
Add the liquid mixture from step 3 to the dry ingredients mixture in step 2. Mix well with a wooden spoon.
Use a large spoon or an ice cream scoop to fill each muffin with batter.
Prepare the topping for the muffins by mixing pecans, brown sugar, cinnamon, flour together.
Then add softened butter by cutting it into the dry ingredients with the fork until you have a good crumble topping.
Sprinkle this mixture over muffins.
Bake until the muffins are springy to the touch and toothpick comes out clean, about 25 minutes. Allow them to cool. Please keep in mind that the larger the muffin cups, the longer it will take to bake them.