Nothing is better in the fall than pumpkin! These muffins are from a taste of home recipe that I changed a bit - The muffins are awesome served warm with spiced cider!Ingredients for Muffins:
5 cups Flour
1 cup Sugar
1/2 cup Packed Brown Sugar
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
4 Eggs
2 Cupps Canned Pumpkin
1 cup Half & Half
1/2 cup Vegetable Oil
2 Teaspoons Vanilla Extract
1 cup Chopped Pecans
Topping Ingredients:
2/3 cup Packed Brown Sugar
1/3 cup Finely chopped Pecans
1/3 cup Oats
1/2 cup Flour
1/2 cup Cold Butter
Directions:
In a large bowl, combine the first seven muffin ingredients. In another bowl, whisk the eggs, pumpkin, half & half, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill paper-lined or greased muffin cups 3/4 way full.
In a small bowl, combine the brown sugar, pecans, oats and flour. Cut in butter until crumbly. Sprinkle evenly over muffin batter.
Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes on a wire rack before serving. Yield: 36 muffins.
