- 2 cups canned pumpkin puree
- 3 cups all-purpose flour (I used unbleached this time)
- 2 cups white sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 3 large eggs
- 3/4 cup chopped pecans (you could add more or completely delete)
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup softened butter
- 1/2 cup chopped pecans
2) In a large bowl, stir together flour, sugar, baking soda, baking powder, spices, and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
3) In a different bowl, mix brown sugar and flour. Add butter and cut mixture, using a fork. Add pecans, and spoon the topping on top of the unbaked muffins.
It looks like a lot, but it will work out. Trust me! |
Yummm! |
These muffins were a definite hit with the family! I loved the added crunch of the nuts and the crumbly streusel topping! Make sure to use a napkin when eating them. They get a little messy!
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