Jumbo Pumpkin Pecan Muffins

By ctaubenheim

Ingredients

• TOPPING:
• 2 1/2 cups all purpose flour
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/3 cup packed brown sugar
• 1/3 cup finely chopped pecans
• 1/4 cup all purpose flour
• 1/4 cup cold butter

Preparation

Step 1

In large bowl, combine the firs seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper lined jumbo muffin cups three fourths full. In a small bowl, combine the brown sugar, pecans and flour, cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.