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Ingredients
- Topping:
- 1/3 cup brown sugar
- 2 tablespoons sour cream
- 2/3 cup chopped pecans
- Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 egg, beaten
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin
- 2/3 cup brown sugar
- 1/3 cup melted butter
Details
Servings 12
Preparation
Step 1
1. Grease 12 to 14 2-1/2-inch muffin cups or line with paper baking cups; set aside. In a small mixing bowl, stir together the topping ingredients and set aside.
2. Heat oven to 375 degrees.
3. In a medium mixing bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Make a well in the center.
4. In another bowl, combine egg, buttermilk, pumpkin, 2/3 cup brown sugar and melted butter. Stir to combine evenly. Add to the dry mixture and stir just until dry ingredients are moistened. Batter will still be lumpy.
5. Spoon into prepared muffin cups. Spoon about 2 teaspoons of topping onto each muffin. Bake for 20 to 25 minutes or until done. Cool for 5 minutes, then remove muffins from muffin cups. Serve warm if possible.
My notes: Loved these! Topping is the best part -
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