Now that it is truly beginning to feel like fall, it's time for pumpkin recipes. This year, I started pumpkin season with muffins; it was difficult to try to select a recipe, because there are so many out there. I finally decided on the Pastry Queen's pumpkin muffins (actually a bread recipe in her first cookbook, with alternative directions for muffins). The Pastry Queen (aka Rebecca Rather) has a bakery in Fredericksburg, Texas, called Rather Sweet. It is absolutely amazing, so I knew I couldn't go wrong with this recipe. The muffins were very moist and flavorful, and freeze and thaw well too. Enjoy!
Pumpkin Streusel Muffins
1/2 cup pecan pieces
1 cup canola oil
3 cups sugar
4 large eggs
1 (15 oz.) can pumpkin puree
1 cup water
3 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt
Streusel Topping
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 tsp. ground cinnamon
1/2 cup pecan pieces (above)
Preheat oven to 350. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7-9 min., until golden and aromatic.
Line muffin tin with paper liners.
Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined.
In another bowl whisk together flour, spices, and baking soda. Carefully mix the flour mixture into the pumpkin mixture. Fill the muffin pans almost to the top with batter.
Stir together sugar, butter, cinnamon, and pecan pieces. Sprinkle liberally over tops of muffins before baking.Bake muffins 30-35 minutes.
Yield 36 muffins
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