Pumpkin Pecan Crunch Muffins
INGREDIENTS
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For Topping
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3 tablespoons all-purpose flour
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3 tablespoons unsalted butter, melted
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¼ cup demerara sugar (raw cane sugar, also called turbinado)
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½ cup chopped pecans
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¼ teaspoon cinnamon
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For Muffins
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2 cups all-purpose flour
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½ teaspoon salt
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½ teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cloves
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1½ cups granulated sugar
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¾ cup (1½ sticks) unsalted butter, softened
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2 large eggs
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1 15-ounce can 100% pure pumpkin (I use Libby’s)
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