I made this certain recipe for the first time this year and, I have to tell you my family LOVED it so much, I had to make it twice to make sure there was enough for our company this past weekend. I do have a pumpkin muffin as well on this site, but this one is truly special.
- 2 cups flour
- pinch of salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cloves
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3/4 cup butter, room temperature
- 2 large eggs
- 1 – can of E.D. Smith pure pumpkin. You will use only 15 oz. (you can use the remaining pumpkin in the recipe that follows).
Preheat oven to 350 degrees and be sure to spray well your mini muffin tins.
In a medium bowl gently whisk together all the dry ingredients and set aside.
In your electric mixer mix the butter and sugar until just blended and add the eggs, beating really well until light and fluffy. When truly light and fluffy, add the pumpkin beating until well combined and making sure to scrape down the sides as you go.
On a really low speed, add the dry ingredients until combined.
Spoon into the mini muffins tins, making sure to fill to the top of the muffin pan.
Now for the good part:
Topping
- 5 tbsp. flour
- 5 tbsp. melted butter
- 5 tbsp. dark brown sugar
- 1/4 tsp. cinnamon
- 3/4 cup chopped pecans
Mix well to ensure it is well combined and then divide evenly the topping on each muffin. Bake for 35-38 minutes, testing with a toothpick to ensure doneness and remove to a rack to cool for 10 minutes.
Run a paring knife around each muffin and carefully remove to a rack to continue cooling. Enjoy! You will and you will make them again and again.
