Myra Goodman’s Pumpkin Pecan Muffins
1/3 cup unbleached all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold, unsalted butter, cut into small pieces
Butter, for greasing the muffin cups (unless using cupcake liners)
12/3 cups unbleached all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom (see sidebar, page 368)
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans
3 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons grated orange zest 1 can (15 ounces) pumpkin puree
1 1/2 cups granulated sugar
From Myra Goodman, author of "The Earthbound Farm Organic Cookbook: Food to Live By"
The crunchy streusel topping makes these pumpkin muffins a Farm Stand favorite. The muffins are irresistible on crisp fall mornings, but are just as delicious in winter, spring, or summer. A blend of aromatic spices and tart orange zest accentuates the sweet pumpkin and pecans. And here's the bonus: With canned pumpkin puree, the muffins are quick and easy to make. Makes 15 standard-size muffins
1. Position a rack in the lower third of the oven and preheat the oven to 375°F.
2. Make the topping: Place the flour, brown sugar, and cinnamon in a medium-size bowl and stir to combine. Add the butter pieces. Using a pastry blender, 2 knives, or your fingers, blend the butter into the topping until it is crumbly and well combined. Set the topping aside.
3. Make the muffins: Butter 15 standard-size muffin cups or line them with cupcake liners.
4. Place the flour, baking soda, salt, allspice, nutmeg, cardamom, and cinnamon in a large bowl and whisk to combine well. Add the pecans and stir to combine.
5. Place the eggs, melted butter, orange zest, pumpkin, and granulated sugar in a medium-size bowl and whisk to combine well.
6. Add the pumpkin mixture to the flour mixture and stir with a rubber spatula until just combined. Do not overmix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them almost to the brim. Sprinkle the top of each muffin with about 2 teaspoons of the topping.
7. Bake the muffins until they are golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes.
8. Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan and serve warm. The muffins taste best the day they are made. If necessary, you can store them in an airtight container for up to 3 days and reheat them in a microwave for 10 seconds or in a preheated 350°F oven for 5 to 10 minutes.