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Ingredients
- 24 whole pecans
- 1/2 cup plus 2 tablespoons butter
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
Details
Preparation
Step 1
1. Preheat the oven to 350.
2. Spread the pecans on a cookie sheet and toast them in the oven for 7 to 10 minutes, until nicely browned. Flip the nuts with a metal spatula at the halfway point to ensure even toasting.Remove from the oven and allow to cool.
3. Melt 1/2 cup of the butter, set aside to cool.
4. Onto a large piece of parchment paper, sift together the flour, baking soda, 1 teaspoon fo the cinnamon, the ground ginger, nutmeg, ground cloves, and salt. Set aside.
5. In a large bowl, whist together the melted butter, pumpkin, eggs, and granulated sugar until well combined. Add the sifted dry ingredients and whisk until just combined.
6. Melt the remaining 2 tablespoons of butter. Combine the butter with the brown sugar and the remaining 1/2 teaspoon of cinnamon.
7. Use the ice cream scoop to divide the batter evenly between the paper liners. Make sure not to fill them more than two thirds full. Then use a teaspoon to make a small well int eh center of each muffin and fill it with 1/2 teaspoon of the butter and brown sugar mixture. Top each muffin with a toasted pecan.
8. Bake in the preheated oven for 15 to 20 minutes or until the tops spring back when lightly pressed with your finger.
9 Remove from the oven and allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely.
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