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Pumpkin Muffins with Pecan-Crumb Topping

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.