Pumpkin Muffin’s with Pecan Streusel

I love pumpkin weather. This is my time of the year. With moderate to cool temperatures and low humidity, there is nothing I like better than to sit outside in the morning and enjoy life with a hot cup of coffee and a Pumpkin Muffin right out of the oven. And this one has Pecan Streusel to top it off. You know I’ve tried and tested several Pumpkin Muffin recipes and this one right here has the most pumpkin flavor of them all. So why don’t you grab that Apron and this recipe and come join me. Your gonna love this.

Servings: 12 large muffins (see note) Total Time: 45 Minutes.

INGREDIENTS

FOR THE TOPPING

• 5 tablespoons all-purpose flour
• 5 tablespoons unsalted butter, melted
• 5 tablespoons demerara sugar (also called raw cane sugar or turbinado)
• ¾ cup finely chopped pecans
• 1 teaspoon cinnamon

FOR THE MUFFINS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off(284g)
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 1½ sticks (¾ cup) unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 (15-ounce) can 100% pure pumpkin (I use Libby’s)

CREAM CHEESE GLAZE

• 4 ounces cream cheese
• 1/2 Cup powdered sugar
• Pinch of salt
• 1 teaspoon vanilla
• 3 Tablespoons milk, plus more if needed

INSTRUCTIONS

1. Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray or use paper cupcake liners. 

2. Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.

3. Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin spice, cinnamon and nutmeg. Set aside.

4. In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Add the flour mixture and mix on low speed until just combined.

5. Using a large ice cream scoop (2.36”) or 2 rounded tablespoons, transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.

6. Using an electric mixer, beat the cream cheese on medium-high until light and fluffy.  Add the sugar, vanilla, salt and milk.   Mix well until smooth. If too thick to drizzle add more milk.

7. Place in a piping bag or plastic bag then cut off the tip.  Drizzle on cooled muffins.

8. Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.

9. Freezer-Friendly Instructions: The muffins can be frozen(without glaze)in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.