Description
Soft and fluffy spiced pumpkin muffins topped with a crunchy demerara sugar and toasted pecan streusel crumble.
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)
¾ cup chopped pecans
¼ teaspoon cinnamon
For the Muffins:
2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ cup (1½ sticks) unsalted butter, softened
1½ cups granulated sugar
2 large eggs
1 15-ounce (425-g) can 100% pure pumpkin (I use Libby’s)
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. Mix 5 tbsp flour, 5 tbsp melted butter, 5 tbsp demerara sugar, 3/4 cup pecans, and 1/4 tsp cinnamon for topping.
3. Whisk 2 cups flour, salt, baking powder, baking soda, cloves, 1 tsp cinnamon, and nutmeg in a medium bowl.
4. Beat 3/4 cup softened butter and 1 1/2 cups granulated sugar until fluffy, then beat in eggs and canned pumpkin.
5. Fold dry flour mixture into wet batter until just combined and divide among liners.
6. Scatter pecan streusel over tops, bake for 22 to 25 minutes, and cool on a wire rack.
Notes
Spoon flour into measuring cups to prevent dense muffins. Use 100% pure pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 20g
- Protein: 5g