Pumpkin Muffins with Pecan-Crumb Topping

Fall is coming, it will be here soon. I keep telling myself that bnterut the temperatures outside convince me it will be awhile yet. It may not be quite Fall yet, but I can start making Fall recipes that include all things pumpkin. This pumpkin muffin is amazing. One bite and I was not even thinking about the fact that summer is still here. The flavors of pumpkin pie with a pecan-crumb topping make this muffin irresistible and will be the perfect to partner with your morning coffee, tea, or just enjoy the muffin any time of the day or night.

Pumpkin Muffins with Pecan-Crumb Topping

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Ingredients

• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup canned pure pumpkin not pumpkin pie filling
• 1 1/4 cups sugar
• 1/3 cup oil 2 large eggs

For the Crumb Topping:

•  
• 3 tbsp butter softened
• 1/2 cup flour
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup pecans chopped finely

Instructions

• Preheat oven to 350 degrees and place cupcake liners in a muffin tin.
• In a medium bowl combine the flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon.
• Set aside.
• In a large bowl combine the pumpkin, sugar, oil and eggs. Whisk to combine. 
• Add the dry ingredients a little at a time to the pumpkin mixture, stirring to combine well.
• Divide batter into liners - fill each muffin cup about 1/3 to 1/2 full.
• Combine ingredients for Crumb Topping together. Mix until crumbly.  I find it easier to use my hands for this.
• Sprinkle each muffin with the topping, pressing slightly.
• Bake at 350 degrees for 15-22 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely and store in an airtight container.

Enjoy!