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Peachy the Magazine

Pumpkin Pecan Crunch Muffins

This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics. This is the best pumpkin recipe ever. Very light. A must try!

Pumpkin Pecan Crunch Muffins
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Pumpkin Pecan Crunch Muffins

Course: Breakfast
Servings

18

muffins

ingredients

  • For the topping

  • 5 tablespoons all-purpose flour

  • 5 tablespoons unsalted butter, melted

  • 6 tablespoons demerara sugar (raw cane sugar, also called turbinado)

  • ¾ cup chopped pecans

  • Heaping 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

  • 1 ½ sticks unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 2 large eggs

  • 1 (15-ounce) can 100% pure pumpkin

Directions

  • Preheat the oven to 350 degrees. Spray two standard muffin pans with nonstick cooking spray.
  • To prepare the topping
  • Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
  • To prepare the muffins
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside. In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Turn the speed down to low and mix in the flour mixture until just combined.
  • Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about ¾ full. Using your hands, divide the topping evenly over the batter. Bake for about 30 minutes. Let the muffins cool on rack for 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

Notes

  • Recipe from Jenn Segal, Once Upon A Chef
  • NOTES: If you want to make these muffins without the nut topping, increase the sugar in the muffins to 1¾ cup. And reheat muffins by giving them a quick blast in the microwave.