Pumpkin Pecan Crunch Muffins
Moist, richly-spiced pumpkin muffins dressed up with a sweet pecan crunch topping are a classic fall treat.
Ingredients
Muffins
- 1 (15 ounce) can pumpkin puree
- 1/2 cup canola oil
- 3 large eggs
- 1 and 1/4 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 and 1/4 cups all-purpose flour see note
Topping
- 1/4 cup brown sugar light or dark
- 1/4 cup finely chopped pecans
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 15 regular-sized muffins for me, so I just bake 12 and then another 3 in the same pan.)
- In a large bowl, combine the pumpkin, oil, eggs, and sugar. Whisk until smooth.
- Sprinkle the baking powder, baking soda, salt, nutmeg, ginger, and cloves over the liquid ingredients. Whisk again until evenly combined.
- Add the flour and fold in with a spatula or wooden spoon, mixing just until combined. Divide batter evenly among the prepared muffin wells.
- In a small bowl, combine the topping ingredients and stir with a fork. Sprinkle the mixture evenly on top of the muffins.
- Bake at 425 degrees for 5 minutes, then, without opening the oven door, reduce the temperature to 350 degrees and bake for another 12-15 minutes. When done, the muffins will have a copper-like crust on top, and a toothpick inserted into the centers will come out with moist crumbs, but no large streaks of batter.
- Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.
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Notes
- Spices: If you prefer, swap in 1 to 1.5 teaspoons of pumpkin pie spice for the nutmeg, ginger, and cloves in the muffins. This will give your muffins more of a cinnamon-y flair. Be sure to still add in the salt.
- Flour: Feel free to substitute up to 1/2 of the flour with white whole wheat flour.
- Recipe: Adapted from Smitten Kitchen's pumpkin bread.
Nutrition Estimate
Calories: 248 kcal, Carbohydrates: 37 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 1 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 6 g, Trans Fat: 0.03 g, Cholesterol: 33 mg, Sodium: 148 mg, Potassium: 145 mg, Fiber: 2 g, Sugar: 21 g, Vitamin A: 4461 IU, Vitamin C: 1 mg, Calcium: 38 mg, Iron: 2 mg