Pumpkin and Pecan Muffins

 Jumbo Pumpkin and Pecan Muffins

(Makes 6 large muffins)


2 ½  cups all purpose flour

½ cup sugar

¼ cup light brown sugar

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

2 large eggs

1 cup of canned pumpkin puree

½ cup buttermilk

¼ cup vegetable oil

1 tsp vanilla extract

½ cup chopped pecans



Topping

⅓ cup light brown sugar

⅓ cup chopped pecans

¼ cup all purpose flour

¼ cup rolled oats

¼ cup cold butter cubed


Preheat the oven to 375 degrees.


In a large mixing bowl, combine the first 7 ingredients. 


In another bowl, combine eggs, pumpkin puree, buttermilk, oil and vanilla.


Using a large spoon, Stir the wet ingredients into the dry ingredients.


Fold in the chopped pecans with a spatula.


Fill the 6 muffin cups or greased muffin tins.  Fill about ¾ of the way.

 

In a mixing bowl, combine the brown sugar, pecans, flour and rolled oats.  Add butter cubes and combine until you get small crumbles.  Sprinkle over the batter.


Bake for 25-30 minutes.  To check for doneness, insert a toothpick into the middle of the muffin.  If it comes out dry, the muffins are done.  If wet, bake for another few minutes.


Cool and serve.



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