The best pumpkin muffins,  laden with pecans and a sugary pecan topping.

Pumpkin Pecan Muffins

Ingredients:

Batter:

2½ cups all-purpose flour

½ cup granulated sugar

¼ cup firmly packed light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

2 large eggs

1 cup canned pumpkin

½ cup buttermilk

¼ cup vegetable oil

1 teaspoon pure vanilla extract

½ cup pecans, coarsely chopped

Topping:

2 tablespoons unsalted butter, melted

¼ cup firmly packed light brown sugar

½ cup pecans, finely chopped

Directions:

1. Preheat oven to 400 degrees F. Lightly grease two standard 12 cup muffin pan or line with paper cups.
   
   Batter:
2. In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
   
   
3. In a medium bowl, beat the eggs with a wire whisk until frothy. Add pumpkin, buttermilk, vegetable oil, and vanilla; stir to completely mix. Pour mixture into flour mixture; stir just until moistened. Fold in pecans.
   
   
4. Fill muffin cups 2/3 full.
   
   Topping:
5. In a small bowl, combine melted butter, brown sugar, and pecans; stir to mix. Sprinkle tops of each muffin with the pecan mixture, about 1 teaspoon on each muffin.
   
   Bake:
6. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from muffin pan and cool on a wire cooling rack.
   
   Makes about 18 muffins
   
   TheBakingPan.com
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