Pumpkin Pecan Streusel Muffins
What pumpkin lover's dreams are made of. Lightly spiced and packed with pumpkin flavor, these muffins are extra special.
Equipment
- Muffin tin with paper liners
- Stand mixer or large bowl and hand mixer
- Small bowl
- Pastry blender
Ingredients
- 1 cup Pumpkin Puree Plain, not pre-seasoned pumpkin pie puree
- 1/4 cup Vegetable or Canola Oil
- 1/4 cup Unsalted Butter Melted
- 1 cup Brown Sugar Packed
- 2 large Eggs
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- 2 cups Bob's Red Mill Gluten free 1-1 Baking Flour Blend
- 1 Tbsp Pumpkin Pie Spice
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Milk
- 1/2 cup Chopped Pecans
Streusel Topping
- 1/2 cup Bob's Red Mill Gluten Free 1-1 Baking Flour Blend
- 1/2 cup Brown sugar Packed
- 3 Tbsp Decorative Sparkling Sugar (the large grain crystalline kind, see above)
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/4 cup Unsalted butter Still cold
Instructions
Make the Streusel Topping
- In a small bowl, combine the flour, brown sugar, sparkling sugar, pumpkin pie spice and salt. Whisk or fluff with fork.
- Using a pastry blender, cut butter into dry ingredients until mixture is crumbly.
- Set aside.
Make the Muffins
- Preheat oven to 425°F.
- Line a muffin tin with paper liners.
- Add oil, melted butter, pumpkin, pumpkin pie spice, vanilla and almond extracts to the mixing bowl and mix until well incorporated.
- Dump in brown sugar, and mix again.
- Add eggs and milk and mix until incorporated.
- Add the flour, baking powder, baking soda, and salt together to the bowl.
- Mix until just combined.
- Add chopped pecans, and mix until evenly dispersed.
- Using a medium cookie scoop, fill the muffin liners. The liners should be between half and three quarters full.
- Using a tablespoon, sprinkle the streusel topping over each muffin. You may have some streusel left over, depending on how lightly you would like your muffins coated.
- Bake muffins at 425°F for 10 minutes and then reduce the oven temperature to 350. Continue baking another 20 minutes on 350F.
- Check for doneness by inserting a toothpick into the center of the largest muffin, making sure the toothpick comes out clean, with no wet batter..
- Cool and enjoy.