Here’s another recipe featuring one of my favorite Fall ingredients – Pumpkin!
I love pumpkin in almost everything…pumpkin pie, pumpkin cake, pumpkin bread, and especially pumpkin muffins. The pecan streusel topping on these wonderful pumpkin spice muffins adds the perfect finishing touch. In fact, these muffins are so incredibly moist and delicious, I’m having a hard time stopping myself from eating the whole batch.
Pumpkin Spice Muffins with Pecan Streusel Topping
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin-pie spice
1/2 cup (1 stick) butter, melted
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 (15 ounce) can solid-pack pumpkin puree
1 teaspoon vanilla extract
Pecan Streusel Topping
1/2 cup firmly packed light brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin, or line with paper baking liners.
In a medium bowl, combine flour, baking soda, baking powder, salt, and pumpkin-pie spice. Set aside.
In a large bowl, mix butter, eggs, sugars, pumpkin, and vanilla until combined.
Gradually add dry ingredients to pumpkin mixture, and mix gently until smooth.
Spoon batter into prepared muffin pan, filling three-fourths full.
For topping, stir together brown sugar, flour, cinnamon, and nutmeg in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over muffin batter.
Bake for 20-25 minutes. Cool in pan for 2 minutes. Remove to wire rack.