Pumpkin Muffins

Ingredients

• 3 tablespoons (43 grams) unsalted butter, (melted)
• 1/4 cup (50 grams) brown sugar, (preferably dark brown)
• 3 tablespoons (24 grams) all-purpose flour
• 1/4 cup (30 grams) pecans, (finely chopped )
• 3/4 teaspoon ground cinnamon
• 2 cups (254 grams) all-purpose flour
• 1 cup (200 grams) dark brown sugar*
• 2 ½ teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon fine sea salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 3/4 cup (178 grams) buttermilk*, (at room temperature)
• ½ cup (98 grams) neutral oil, (such as canola or vegetable oil)
• 1 large egg, (at room temperature)
• 1 cup (244 grams) pure pumpkin puree
• 1 teaspoon vanilla extract

Steps

1. 1

   Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

2. 2

   In a small bowl, combine all the streusel ingredients with a rubber spatula or a fork until combined. Set aside.

3. 3

   In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg.

4. 4

   In a medium bowl, whisk together the buttermilk, oil, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.

5. 5

   Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.

6. 6

   Staying away from the edges, place streusel mixture evenly over the center of the muffin batter in each cavity. Press lightly into the batter.

7. 7

   Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack. Let cool before serving.

8. 8

   Once completely cooled, store Pumpkin Muffins in an airtight container at room temperature for up to 3 days. Note that the streusel will soften more the longer it sits, but the pumpkin spice flavor will intensify.