Muffin Madness - Pumpkin Pecan Muffins (Side Challenge #4)

I still remember the summer of the muffin war - or perhaps it was a battle, as it only lasted the space of a day. It was late middle school or early high school. My friends and I baked a batch of muffins and decided to share with the neighboring boys. About an hour later, they reciprocated with some bran muffins. We baked two or three more batches of varying varieties for them, after which they gave up altogether (or maybe they didn't even know war had been declared - that's certainly a possibility).

In any case, I've always loved muffins, the frosting-less version of a cupcake. Growing up, my mom would often make apple or blackberry muffins from scratch. When I'd visit relatives in Moses Lake, my aunt would often have a freezer full of chocolate chip muffins, which we'd microwave so the chocolate chips would melt in an ooey-gooey mess. And of course, I loved getting muffins from Costco, especially when we could forego the variety pack and just get chocolate (wait, why aren't those called cupcakes?).

I still enjoy the quick and easy nature of muffins - so much less baking time than a full-size loaf or cake. I'll often throw together a batch of apple or pear-pecan or lemon poppyseed muffins just so Trent has something for mornings or late night snacks (he has not embraced the oatmeal breakfast the way I have). So when I saw this recipe in the Food to Live By cookbook, it jumped out at me.

Super delicious - perfect for our ill-fated sail with the dying engine and the just-walking baby, as you can eat it with one hand and you don't have to worry about silverware or plates. Because it makes so many (15), I even managed to leave some behind for our friends without feeling unduly deprived.

Pumpkin Pecan Muffins

For the topping

• 1/3 c. flour
• 1/3 c. light brown sugar
• 1/4 t. ground cinnamon
• 4 T. cold, unsalted butter, cut into pieces

For the muffins

• 1 2/3 c. flour
• 1 T. baking soda
• 1/2 t. salt
• 1/2 t. ground allspice
• 1/2 t. ground nutmeg
• 1/2 t. ground cardamom
• 1/2 t. ground cinnamon
• 3/4 c. chopped pecans
• 3 large eggs
• 4 T. unsalted butter, melted
• 2 t. grated orange zest
• 1 can (15 oz.) pumpkin puree
• 1 1/2 c. sugar

Position a rack in the lower third of the oven and preheat to 375 degrees.

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.

Make the muffins: Butter 15 standard-size muffin cups.

Place the flour, baking soda, salt, and spices in a large bowl and whisk to combine well. Add the pecans and stir to combine.

Place the eggs, melted butter, orange zest, pumpkin, and sugar in a medium-size bowl and whisk to combine well.

Add the pumpkin mixture to the flour mixture and stir with a rubber spatula until just combined. Do not over mix. Spoon batter into muffin cups, filling them almost to the brim. Sprinkle the top of each with about 2 t. of the topping.

Bake until golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes.

Let cool on rack for 10 minutes. Remove from pan and serve warm.