Thursday, October 31, 2013

Pumpkin Muffins with Pecan Streusel Topping

We love Pumpkin in this house!

I am not kidding, we really do love pumpkin.  We have had pumpkin pancakes three times in the past month and there is no sign of slowing down.  Noble loves them just as much as Zack and I. Zack is already requesting a pumpkin pie which I am trying to hold out on making until Thanksgiving, but not sure if I will make it.  I have made pumpkin muffins a couple times before on Baked Perfection, and every recipe I have made so far has been fantastic.  I honestly don't have a favorite.  I decided to try a new recipe, because why not.  I did not put a cream cheese filling in these muffins because I did not have any cream cheese on hand and was not about to go out and get some.  Perhaps the cream cheese would have made these even more delicious, but I thought they were great just as they were.  

Pumpkin Muffins with Pecan Streusel Topping
recipe adapted from Brown Eyed Baker

makes 12 muffins

For the Streusel:
½ cup all-purpose flour
1/3 cup granulated sugar
¼ cup pecans, roughly chopped
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

For the Muffins:
1½ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
5 ounces (½ cup + 2 tablespoons) vegetable oil
½ teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.
Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, butter, and cinnamon. Set aside.
Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened. Divide the batter evenly among the prepared liners. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator.