1/3cupfinely chopped pecansI use pecans from Millican Pecan Company
1/4cupall-purpose flour
1/4cupcold buttercubed
Instructions
Preheat oven to 375 degrees F. Grease a jumbo 6 cup muffin pan and set aside.
In a large bowl, combine flour, sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, combine the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Do not overmix. Spoon batter into prepared muffin cups filling to 2/3 full.
In a small bowl, combine the brown sugar, pecans, and flour. Using a pastry cutter, cut in butter until crumbly. Sprinkle evenly over batter. Gently press topping into the batter so it sticks.
Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes before removing from pan to a wire rack. Serve warm with butter, honey, or my whipped pumpkin spice honey butter.