Maple Pecan Pumpkin Muffins

Name: Maple Pecan Pumpkin Muffins
Cook time: 22 min
Yield: 12 servings
Ingredients: 240 g all-purpose flour sifted; 8 g baking powder; 2 g baking soda; 3 g fine salt; 4 g ground cinnamon; 1 g ground ginger; 0.5 g ground nutmeg; 85 g unsalted butter melted and cooled slightly; 100 g granulated sugar; 80 g light brown sugar packed; 80 ml maple syrup; 245 g pumpkin puree; 2 count large eggs lightly beaten; 60 ml milk; 5 ml vanilla extract; 50 g pecans chopped, divided; 25 g rolled oats; 15 g turbinado sugar; 25 g pecans chopped, divided; 15 ml water for loosening the crumble if needed

Baked pumpkin muffins finished with a pecan crumble. The batter uses pumpkin puree, maple syrup, brown sugar, and warm spices; the topping adds chopped pecans and oats for texture.

By Julienne

Cook time: 22 minutes

Servings: 12

Ingredients

240 g all-purpose flour sifted
8 g baking powder
2 g baking soda
3 g fine salt
4 g ground cinnamon
1 g ground ginger
0.5 g ground nutmeg
85 g unsalted butter melted and cooled slightly
100 g granulated sugar
80 g light brown sugar packed
80 ml maple syrup
245 g pumpkin puree
2 count large eggs lightly beaten
60 ml milk
5 ml vanilla extract
50 g pecans chopped, divided
25 g rolled oats
15 g turbinado sugar
25 g pecans chopped, divided
15 ml water for loosening the crumble if needed

Instructions

Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners. Oven fully preheated and muffin tin lined.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined. Dry mixture looks uniform with no visible pockets of leavener or spice.
In a large bowl, whisk the melted butter, granulated sugar, brown sugar, maple syrup, pumpkin puree, eggs, milk, and vanilla until smooth. Wet mixture is glossy and evenly mixed.
Add the dry mixture to the wet mixture and fold just until no dry flour remains. Fold in 50 g of the chopped pecans, reserving the rest for topping. Batter is thick and evenly mixed with no dry streaks; do not overmix.
In the medium bowl, combine the rolled oats, turbinado sugar, remaining 25 g pecans, and 15 ml water. Stir until the mixture forms damp crumbs; if it looks too dry, add the water a few drops at a time until clumpy. Crumbs hold together when squeezed and scatter loosely when stirred.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the crumble topping over each muffin. All cups are filled evenly and topped with visible crumble.
Bake for 20 to 22 minutes, until the tops are set and a tester inserted into the center of a muffin comes out clean or with a few moist crumbs. Muffins are domed, lightly browned, and spring back when gently pressed.
Cool the muffins in the pan for 5 minutes, then transfer them to a rack to cool further before serving. Muffins release cleanly from the pan and are no longer steaming heavily.