Jumbo Pumpkin Pecan Muffins

Welcome holiday guests with these delicious pumpkin pecan muffins. No time to bake, try coffee with Watanut Pecan Shortbread cookies.

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 cup canned pumpkin
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Topping

• 1/3 cup packed brown sugar
• 1/3 cup finely chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed

Directions

1. In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.
2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Recipe and photo credit by Taste of Home