Thursday, November 23, 2017

Pumpkin Pecan Crumb Topped Muffins


Yum

Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul! - Slice of Southern

Have extra cans of pumpkin?

I'll show you what to do with it.  I always seem to have either an open can or extra cans of pumpkins around.  One good way to save that pumpkin is to portion it into muffin tins and freeze them.  Then you can take out a couple, thaw them and use them all winter in recipes.  Pumpkin smoothie anyone?

Another way is to make my fabulous Pumpkin Pecan Crumb Topped Muffins.  Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul!  Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins.  


Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul! - Slice of Southern


PUMPKIN PECAN CRUMB TOPPED MUFFINS

Perfect for breakfast on Thanksgiving morning, or the day after! 


Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul! - Slice of Southern

MAKE AHEAD!  You can make these ahead and just reheat them in the oven covered in foil, at 350 degrees for 10 minutes.  How simple is that?  Or you can freeze any leftovers to pull out for a quick breakfast on the run during winter.

Any way you serve these up they are a winner!
Enjoy!








Pumpkin Pecan Crumb Topped Muffins
Makes 6
1 1/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup canned pumpkin
1/4 cup 2% milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans

Crumb topping:
3 Tablespoons packed brown sugar
3 Tablespoons finely chopped pecans
2 Tablespoons all-purpose flour
2 Tablespoons cold butter

Preheat oven to 400 degrees.

In a large mixing bowl add flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk to blend.  Add the egg, pumpkin, milk, oil, and vanilla.  Stir together just until combined.  Fold in chopped nuts.

In a small bowl add all crumb topping ingredients. Cut in butter with 2 forks or using your hands until the mixture is crumbly.

Using a scoop, fill muffin tins, sprayed with non-stick cooking spray, almost all the way full.  Top with crumb topping.

Bake 20 minutes until tops are golden brown.  Allow to cool in the pan 10 minutes, then remove from pan.  Serve warm.


Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins. - Slice of Southern

Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins. - Slice of Southern






                  



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