Pumpkin Pecan Muffins Recipe

Ingredients for Pumpkin Pecan Muffins

• Rolled Oats
• Whole Wheat Flour
• Unbleached White Flour
• Pecans
• 1 teaspoon baking powder
• Cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Nutmeg
• 1 (15 ounce) can pumpkin puree
• 1 1/4 cups packed light brown sugar
• 1/4 cup vegetable oil
• 1/2 cup milk
• 1 large egg
• Vanilla Extract
• Flour
• 1/4 cup (1/2 stick) cold unsalted butter

How to Make Pumpkin Pecan Muffins

1. **Prepare the Muffin Batter:** In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 cup packed light brown sugar, and 1 cup chopped pecans.
2. In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1/4 cup vegetable oil, 1/2 cup milk, 1 large egg, and 1 teaspoon vanilla extract.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. **Make the Pecan Topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup chopped pecans, and 1/4 teaspoon ground cinnamon.
5. Cut in 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. **Assemble and Bake:** Fill greased or paper-lined muffin cups ¾ full with the muffin batter.
7. Sprinkle the pecan topping evenly over the batter.
8. Bake in a preheated 400°F (200°C) oven for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.