Denmark Cottage Pumpkin Muffins
1 1/2 Cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Cinnamon
1 1/2 cups Pure Pumpkin
2/3 Cups Sugar
1 Egg (room temp)
1 teaspoon Vanilla
1 stick salted Butter melted
4 Tablespoons All Purpose Flour
4 Tablespoons Quick Oats
4 Tablespoons Salted Butter (softened)
2/3 Cup Packed Brown Sugar
1 Cup Toasted Pecans
Spread chopped Pecans on sheet pan and bake at 350 degrees for 10 minutes. Remove and allow to cool completely.
Preheat oven to 375 degrees.
In a stand mixer (you can also use a hand mixer) add Pumpkin and sugar and mix on medium Speed. Add in egg, butter and vanilla. Mix on low speed til combined.
In a separate bowl whisk together Flour, Baking Powder, Baking soda, salt and cinnamon.
With the mixer on low, Add the dry ingredients to the pumpkin mixture, one cup at a time. Mix until combined.
Line muffin pan with paper liners and use a large ice cream scoop to fill muffin cups.
You can add more filling to get 9 large muffins or less filling to get 12 regular size muffins.
To make Topping:
Add softened Butter to a bowl and add in brown sugar, Oats and Flour. Mix thoroughly with fingers to break up any pieces of butter. Add in Pecans and mix well. Add topping evenly to top of Muffins.
Bake at 375 for 18-20 minutes. Serve warm with butter.
Printable Recipe HERE
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