Pumpkin Pecan Chocolate Streusel Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 jumbo muffins
Directions:
2 cups spelt or whole wheat flour (I prefer spelt, it’s milder in flavor and bakes up more tender)
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar
1/4 cup honey
2 large eggs
1/4 cup oil, I use avocado
1 teaspoon quality pure vanilla extract
1 15-ounce can pure pumpkin puree
1/2 cup buttermilk
1 cup chocolate chips
1/2 cup chopped pecans
For the Crumb Topping:
1/2 cup spelt or whole wheat flour
1/4 teaspoon salt
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup chopped pecans
1/4 cup butter at room temperature
Directions:
Preheat the oven to 375 degrees F. Grease a jumbo muffin tin.
In a small mixing bowl, combine the flour with the salt, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder and set aside.
In a large mixing bowl, beat together the brown sugar, eggs, oil, and vanilla extract until combined. Stir in the pumpkin puree. Use a rubber spatula to stir in half of the buttermilk. Then fold in half of the flour mixture.
Repeat: Fold in the other half of the buttermilk, followed by the remaining half of the flour mixture. Don’t over-stir or the muffins will be dense and heavy. Just fold it in until everything is incorporated (it’s okay if a few small lumps remain). Stir in the chocolate chips and pecans.
Spoon the batter into the greased muffin pan, about 3/4 full. (Alternatively, you can line the muffin pan with paper liners.)
To make the crumb topping, put all the ingredients in a small mixing bowl. Use your hand to thoroughly combine the mixture, then crumble it into clumps. Sprinkle the crumb topping over the muffin batter.
For jumbo-sized muffins, bake in an oven preheated to 375°F for 30-35 minutes or until a toothpick inserted into the middle comes out clean. For standard-sized muffins, bake for about 20 minutes or until a toothpick inserted into the middle comes out clean.
Let the muffins cool for a few minutes before removing them from the muffin pan.
Recipe courtesy of Daring Gourmet.com