Might be great for Thanksgiving!!
* Exported from MasterCook *
Muffins, Pumpkin Chocolate Pecan Streusel
Recipe By :Kimberly Killebrew
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups spelt flour -- or whole wheat flour, (260 g)
(I prefer spelt, it's milder in flavor and bakes up more tender)
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar -- (220 g)
1/4 cup honey -- (59.15 ml)
2 large eggs
1/4 cup oil -- (59.15 ml)
1 teaspoon pure vanilla extract
15 oz pure pumpkin puree -- one can
1/2 cup buttermilk -- (118.29 ml)
1 cup chocolate chips -- (180 g)
1/2 cup chopped pecans -- (49.5 g)
For the Crumb Topping:
1/2 cup spelt flour -- or whole wheat flour (65 g)
1/4 teaspoon salt
1/3 cup brown sugar -- (73.33 g)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup chopped pecans -- (24.75 g)
1/4 cup butter -- at room temperature (56.75 g)
These pumpkin streusel muffins have a soft and chewy interior and a
deliciously crunchy streusel topping. Add to it chocolate and pecans
and you have an absolutely irresistible treat to enjoy throughout the
fall and winter!
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 jumbo muffins
Preheat the oven to 375F. Grease a jumbo muffin tin.
In a small mixing bowl combine the flour with the salt, cinnamon,
nutmeg, cloves, ginger, baking soda and baking powder and set aside.
In a large mixing bowl beat together the brown sugar, eggs, oil, and
vanilla extract until combined. Stir in the pumpkin puree. Use a
rubber spatula to stir in half of the buttermilk. Then fold in half
of the flour mixture.
Fold in the other half of the buttermilk followed by the remaining
half of the flour mixture. Don't over-stir or the muffins will be
dense and heavy. Just fold it in until everything is incorporated
(it's okay if a few small lumps remain). Stir in the chocolate chips
and pecans.
Spoon the batter into the greased muffin pan, about 3/4 full.
(Alternatively you can line the muffin pan with paper liners.)
To make the crumb topping, put all the ingredients in a small mixing
bowl. Use your hand to thoroughly combine the mixture, then crumbling
it into clumps. Sprinkle the crumb topping over the muffin batter.
For jumbo-sized muffins, bake in an oven preheated to 375F for 30 to
35 minutes or until a toothpick inserted into the middle comes out
clean. For standard-sized muffins bake for about 20 minutes or until
a toothpick inserted into the middle comes out clean.
Let the muffins cool for a few minutes before removing them from the
muffin pan.
Cal 432, Fat 22g, Carb 61g, Sod 465mg, Fiber 7g, Pro 9g
S(Internet address):
https://www.daringgourmet.com/pumpkin-chocolate-pecan-muffins/
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Per Serving (excluding unknown items): 595 Calories; 31g Fat (44.8%
calories from fat); 8g Protein; 78g Carbohydrate; 7g Dietary Fiber;
69mg Cholesterol; 524mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates.
NOTES : 2019 - 1110