Let’s be honest with ourselves: the best part of autumn isn’t the weather or the leaves; it’s the flavors. Warming, spiced, sweet… you can taste it right now just thinking about it. The Taste of Fall Muffins makes those dreams a delicious, tangible reality. Each tender treat is loaded with the sweet, sunset orange, cinnamon-and-nutmeg flavors of autumn before being topped with a crunchy pecan streusel just waiting to be savored. The Taste of Fall Muffins is how you put the season on a plate and enjoy it to the fullest!
Ingredients
For the topping:
- 5 tablespoons all-purpose flour
- 5 tablespoons unsalted butter, melted
- 5 tablespoons demerara sugar or raw cane sugar or turbinado
- 3/4 cup pecans, chopped
- 1/4 teaspoon cinnamon
For the muffins:
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 (15-ounce) can 100% pure pumpkin
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a standard muffin pan with non-stick cooking spray.
Step 3 –Combine 5 tablespoons of the flour, 5 tablespoons of the melted butter, the demerara sugar, the pecans, and 1/4 teaspoon of the cinnamon in a small bowl. The mixture will be very wet.
Step 4 –In a medium bowl, whisk together the remaining flour, the salt, the baking powder, the baking soda, the cloves, the remaining cinnamon, and the nutmeg.
Step 5 –In the bowl of an electric mixer, beat the remaining butter and the granulated sugar at low speed until just blended.
Step 6 –Add the eggs to the butter mixture one at a time, beating well after each addition.
Step 7 –Continue beating until the mixture is very light and fluffy, about 3 minutes.
Step 8 –Add the pumpkin to the butter mixture and beat until combined, scraping down the sides of the bowl as needed.
Step 9 –Add the flour mixture to the pumpkin mixture and mix on low speed until just combined.
Step 10 –Transfer the batter to the prepared muffin tin, filling each cup completely.
Step 11 –Using your fingers, sprinkle the topping mixture evenly over the batter.
Step 12 –Bake until a cake tester inserted into the center of a muffin comes out clean, about 35-40 minutes.
Step 13 –Let the muffins cool in the pan for at least 10 minutes.
Step 14 –Turn the muffins onto a wire rack to cool completely.
Step 15 –Serve.
