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Categories:
pecans light brown sugar all-purpose pepitas unsalted butter salt flour light brown sugar whole wheat flour baking powder ground ginger salt ground allspice baking soda ground clove pumpkin puree buttermilk eggs unsalted butter
Viewed: 0 - Published at: 3 years agoIngredients
- 3/4 cup toasted and chopped pecans
- 3/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup toasted pepitas
- 6 tablespoons unsalted butter, melted
- Pinch fine salt
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon dry ground ginger
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground clove
- 3/4 cup pumpkin puree
- 1/4 cup buttermilk
- 2 large eggs
- 1 stick unsalted butter, melted (8 tablespoons)
Method
- For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt.
- Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.
- For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking.
- Line a 12-cup muffin tin with your favorite liners.
- Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl.
- Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl.
- Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed).
- Fill each muffin liner 3/4 of the way full.
- Evenly divide the streusel among the muffins, mounding in the center.
- Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes.
- Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.
