Delicious pumpkin muffins with a double dose of pecans and browned butter.
- 2 1/2 C flour
- 3/4 C pecans, divided
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1 C pumpkin puree
- 1/2 C maple syrup
- 2 eggs
- 8 oz butter
- 1/2 C pecans
- 1/4 C oats
- 1/2 tsp cinnamon
- 1 Tbsp melted coconut oil
- 1 Tbsp brown sugar
1. Preheat the oven to 425°. Grease a 12-cup muffin tray.
2. Melt butter in a small saucepan set over medium heat. Continue to heat and stir the butter as it bubbles slightly and slowly darkens in color. Reduce the heat slightly if the butter is boiling or popping out of the pan. It simply needs a gentle simmer to brown the butter and develop the nutty, caramelized taste. Remove the pan from heat when the butter has turned to a dark golden color. Let cool slightly while you gather the next ingredients.
3. In the bowl of a food processor, pulse 3/4 C pecans until they are ground into coarse crumbs, (pecan meal). Do not over blend and make pecan butter! Combine the pecan meal with the flour in a large mixing bowl. Add to it the baking powder, salt, baking soda, and spices. Stir to mix.
4. Mix together the pumpkin, maple syrup, and eggs in a large measuring cup. Pour in the brown butter and stir well to combine.
5. Make a well in the center of the dry ingredients. Pour in the wet ingredients. Stir with a wooden spoon or spatula just until no streaks of flour remain. Evenly distribute the batter among the cups in the muffin tray.
6. In the bowl of a food processor again, combine the pecans, oats, cinnamon, and brown sugar. Pulse once to mix. Pour the coconut oil across the topping ingredients. Pulse two to three times more to chop the pecans and mix the topping. Evenly distribute the topping on the center of each uncooked muffin, pressing slightly to adhere.
7. Bake for 18-20 minutes in preheated oven. Remove from oven and let cool 5 minutes in the muffin pan. Remove to wire rack to continue cooling.