Begin by Preheating the oven to 350 degrees. Then spray to standard muffin pans with non-stick cooking spray, or use muffin liners.
For the toppings: flour, butter, dermerara sugar, chopped pecans and cinnamon.
For Topping: Combine flour, butter, dermerara sugar, chopped pecans and cinnamon in a small bowl using a wooden spoon. Set aside.
Combine flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg, in a medium bowl and mix well. I like to use a whisk). Set aside.
In the bowl of an electric mixer or in a separate bowl use an electric mixer, beat butter and sugar at low speed until just blended. Add eggs one at a time, beating well after each addition.
Continue beating at medium speed until very light and fluffy, a few minutes.
Add pumpkin and beat until combined , scraping down sides of bowl until just combined.
Turn speed down low and mix in flour mixture until just combined.
Use an ice cream scope or large spoon to transfer batter to muffin pans, filling each muffin tin about 3/4 full.
Sprinkle topping evenly over batter.
Bake for about 30 minutes.
Let cool on rack for about 10 minutes, then turn out onto rack to cool completely.
They're fantastic, and quite the fall treat! If you're going to make these muffins without the crunchy topping, increase the sugar in the muffins to 1&3/4 cups.
- For Topping
- 3.0Tbsp All-purpose flour
- 3.0Tbsp Unsalted Butter- melted
- 0.0c Dermerara Sugar (raw cane sugar, or turbinado)
- 0.0c Chopped Pecans
- 0.0tsp Ground Cinnamon
- For Muffins
- 2.0c All-Purpose Flour
- 0.0tsp Salt
- 0.0tsp Baking Powder
- 1.0tsp Baking Soda
- 1.0tsp Ground Cloves
- 1.0tsp Ground Cinnamon
- 1.0tsp Ground Nutmeg
- 1.0c Granulated Sugar
- 2.0 Large Eggs
- 1.0 15-ounce can 100% Pure Pumpkin