Pumpkin Pecan Streusel Muffins

Pumpkin Pecan Streusel Muffins

muffin batter

• • 1 1/4 cups canned pumpkin puree

  • 2 cups granulated sugar

  • 1/2 cup vegetable oil

  • 3 eggs

  • 1 tablespoon vanilla

  • 1 cup applesauce (no sugar added)

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1 cup chopped, toasted pecans

streusel topping

• • 1/4 cup chopped, toasted pecans

  • 6 tablespoons brown sugar

  • 3 tablespoons all-purpose flour

  • 2 tablespoons unsalted butter, softened

  • 1/2 teaspoon cinnamon

Preheat the oven to 350. Spread the 1 1/4 cups pecans on a baking sheet and toast in the oven while the oven preheats (about 10 minutes). Place 24 paper liners in muffin pans.

In a large bowl, combine the pumpkin, sugar, oil, eggs, vanilla and applesauce, and whisk until well combined. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. With a spatula, stir in 1 cup of the toasted chopped pecans.

Fill the cups 3/4 full with the batter. In a small bowl, combine the remaining 1/4 cup pecans, brown sugar, flour, butter and cinnamon, and mash with a fork until moist and crumbly. Sprinkle the topping on the muffin batter.

Bake for 18-20 minutes until slightly golden and a toothpick comes out clean. Cool on wire racks and serve warm or cold. These are delicious on their own, but a little lemon curd, cream cheese or honey spread on one wouldn't hurt either.

Yields 24 muffins.