Pumpkin Pecan Crunch Muffins

These pumpkin pecan crunch muffins are a cozy fall treat with a sweet topping and tender crumb.

45 min Serves 15 Medium American

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These moist pumpkin muffins get a double dose of flavor from warm spices and a crunchy pecan-brown sugar topping. The high-heat start creates a domed top, then they finish baking at a lower temperature for a perfect texture. Enjoy them fresh from the oven or save for later.

Directions

Set your oven to 425°F. Lightly spray a muffin tin with baking spray or line with paper liners. (This recipe usually makes about 15 muffins, so you can bake 12 first and then the remaining 3 in the same pan after cooling.)

In a large bowl, whisk together the pumpkin purée, canola oil, eggs, and granulated sugar until smooth.

Sprinkle the baking powder, baking soda, salt, nutmeg, ginger, and cloves over the pumpkin mixture. Whisk again until everything is evenly incorporated.

Add the all-purpose flour and use a spatula or wooden spoon to fold it in, mixing only until no dry spots remain. Divide the batter evenly among the prepared muffin cups.

In a small bowl, stir together the brown sugar, finely chopped pecans, and ground cinnamon with a fork. Sprinkle this topping evenly over the muffin batter.

Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 12–15 minutes more. The muffins are done when they have a coppery crust on top and a toothpick inserted into the center comes out with moist crumbs but no raw batter streaks.

Let the muffins cool in the pan for 10–15 minutes, then transfer them to a wire rack to cool completely.