It's that time of year again! Everything pumpkin spice season. I don't give into much pumpkin spice flavored stuff, but I do love a good pumpkin muffin! This is my favorite pumpkin muffin to date. Every time I have made these I've been told they are just as good, if not better, than bakery muffins. One person went as far to say they were as good as Costco's! My kids assure me that this is a good thing, apparently everyone loves Costco muffins. Someday I'll have to try one, but until then, I have these.
Bakery Style Pumpkin Crumb Topped Muffins
Preheat oven to 400ºF
Line a 12 well muffin tin with cupcake liners; set aside.
In a medium size mixing bowl, whisk together:
1 1/2 cups + 2 tablespoons pastry flour (all purpose will work)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (1/4 teaspoon if using very fine sea salt)
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground clove
Set aside.
In a small mixing bowl, whisk together until well blended:
2 eggs
3/4 cup oil
1 cup pumpkin puree
1 cup granulated sugar
Additional ingredient:
1/2 cup chopped pecans
For crumb topping, blend together with a fork until crumbly:
1/4 cup melted butter, cooled
1/2 cup + 1 tablespoon all purpose flour
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 tablespoons chopped pecans
Stir egg mixture into flour mixture until well combined, but do not over mix. Over mixing can cause a tough muffin. Fold in pecans. Using an ice cream scoop or spoon, divide the muffin batter evenly into the prepared muffing tin. Spoon crumb topping evenly over top of muffin batter, then very lightly press down on crumbs with fingertips to secure. Bake for 15-17 minutes, or until a tester inserted into the center of muffin comes out clean. Cool muffins in tin for 10 minutes, then remove to cooling rack to cool completely. Dust with powdered sugar, before serving, if desired.
Enjoy!
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