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Monday, November 29, 2010

Pumpkin Pecan Muffins with a Pecan Streusel Topping

I made these delicious muffins for Thanksgiving, but these can be made year-round (if you're going to hoard cans of pumpkin like I'm going to). I started searching for a basic pumpkin muffin recipe at allrecipes.com but I added pecans and used canned pumpkin instead of a fresh one. Here's my modified version:

  • 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)
Streusel topping:
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup softened butter
  • 1/2 cup chopped pecans
1) Preheat oven to 350 degrees. Line two standard muffin pans (or 1 jumbo muffin pan) with paper cups.
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!
4) Bake for 20-25 minutes, or until a butter knife inserted in the center of a muffins comes out clean. 

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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