I just recently jumped on the pumpkin craze bandwagon…not really sure how it took me so long but I am glad I finally did. And I must say, these pumpkin muffins solidified my new stance. They are awesome. Moist and delicious. I love them. My husband loves them. Emma loves them.
They are perfect for breakfast, to go with coffee, a hostess gift, or even something special to make for Thanksgiving. YUM.
The pecan version is my favorite but the nut-less version is tasty as well and good for people with nut allergies (and toddlers who may not be eating nuts yet)! You could even make the muffins without the crumb topping if you are trying to watch the amount of sugar you are using.
Regardless you NEED to try these. Even if you are on the fence about the pumpkin flavor, these will change your mind.
Pumpkin Pecan Crunch Recipe
Topping Ingredients:
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, melted
1/4 cup of turbinado sugar (also call raw cane sugar and demerara sugar)
1/2 cup chopped pecans (if doing the nut-less version omit this and add an extra 1/2 cup of turbinado sugar)
1/4 teaspoon cinnamon
Muffin Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon of baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 – 1/2 sticks (3/4 cup) unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs
1 (15-ounce) can 100% puree pumpkin (I used Libby’s)
Instructions:
1. Preheat the oven to 350 degrees. Spray two mini muffin tins with non-stick cooking spray.
2. To make the topping combine all the topping ingredients in a bowl and mix together – the flour, melted butter, turbinado sugar, chopped pecans and cinnamon. Set aside.
3. To make the muffins – whisk together the flour, salt, baking powder, baking soda, ground cloves, cinnamon and ground nutmeg. Set aside.
4. In the bowl of your electric mixer combine the butter and sugar at a low speed until just blended. 5. Add the eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy; a few minutes.
6. Add the pumpkin and beat until combined, scraping down the sides of the bowl as necessary.
7. Turn the speed down to low and add the flour mixture a little at a time, mixing until just combined.
8. Use a tablespoon to transfer the batter to the muffin tins…filling the muffin tin approximately 3/4’s full. Sprinkle the topping evenly over the muffins.
9. Bake muffins for approximately 10 minutes. Then let cool on the rack for another 10 minutes.
10. Use a knife to remove the muffins from the tin.
Servings: Approximately 35 to 40 mini muffins
Recipe adapted from Once Upon a Chef