Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup chopped pecans
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoon cinnamon
- Liquid Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin or homemade pumpkin puree
- ½ cup vegetable oil (e.g., canola)
- Topping:
- ½ cup chopped pecans
- ⅔ cup brown sugar
- 1 teaspoon cinnamon
- ⅓ cup butter, softened
- ⅓ cup flour
- Confectioners sugar (optional, for garnish)
Instructions
- Preheat Oven: Preheat oven to 350ºF. Line a muffin pan with paper liners or grease with oil/butter.
- Mix Dry Ingredients: In a large bowl, combine flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and pecans.
- Mix Wet Ingredients: In a separate bowl, whisk eggs until blended. Add vanilla extract, vegetable oil, and pumpkin puree. Mix well.
- Combine Batter: Pour the wet mixture into the dry ingredients. Stir with a wooden spoon until just combined.
- Fill Muffin Cups: Use a spoon or ice cream scoop to fill muffin cups. Fill all the way for domed tops or ⅔ full for standard muffins.
- Prepare Topping: In a bowl, combine chopped pecans, brown sugar, cinnamon, and flour. Cut in the softened butter with a fork until crumbly. Sprinkle over each muffin evenly.
- Bake: Bake muffins for 25–35 minutes, or until springy and a toothpick inserted in the center comes out clean. Start checking at 25 minutes.
- Cool & Serve: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, dust with confectioners sugar before serving.
Notes
- For larger muffins, baking time may increase slightly.
- Make ahead and store in an airtight container for up to 3 days at room temp or refrigerate for 1 week.
- You can freeze muffins (without powdered sugar topping) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
