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Pumpkin Muffins with Pecan Streusel Recipe

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This recipe for Pumpkin Muffins with Pecan Streusel, by , is from Harris Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christy Harris

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE TOPPING:

5 tablespoons all-purpose flour
5 tablespoons unsalted butter, melted
5 tablespoons demerara sugar (also called raw cane sugar or turbinado)
3/4 cup chopped pecans
1/4 teaspoon cinnamon


FOR THE MUFFINS:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
1-1/4 cups granulated sugar
2 large eggs
1 (15-ounce) can 100% pure pumpkin

Directions:
Directions:
Preheat the oven to 350F. Spray a standard muffin pan with non-stick cooking spray.

Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.

In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Add the flour mixture and mix on low speed until just combined.

Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.

Personal Notes:
Personal Notes:
This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.

Freezer-Friendly Instructions:
The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350F oven until warm.

 

 

 

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