Pumpkin Chocolate Pecan Streusel Muffins
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Pumpkin Chocolate Pecan Streusel Muffins
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With a wonderfully moist and tender interior and a crunchy streusel topping, these Pumpkin Chocolate Pecan Streusel Muffins are destined to be a hit in your home!
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Ingredients
- 2 cups spelt flour I prefer spelt, it's milder in flavor and bakes up more tender, or whole wheat flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup brown sugar
- 1/4 cup honey
- 2 egg large
- 1/4 cup neutral cooking oil I use avocado, generic cooking oil
- 1 teaspoon vanilla extract quality pure
- 1 ounce pure pumpkin puree can
- 1/2 cup buttermilk
- 1 cup chocolate chips
- 1/2 cup pecans chopped
- For the Crumb Topping:
- 1/2 cup spelt flour or whole wheat flour
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1/4 cup pecans chopped
- 1/4 cup butter at room temperature
Instructions
- Preheat the oven to 375 degrees F. Grease a jumbo muffin tin.
- In a small mixing bowl combine the flour with the salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder and set aside.
- In a large mixing bowl beat together the brown sugar, eggs, oil, and vanilla extract until combined. Stir in the pumpkin puree. Use a rubber spatula to stir in half of the buttermilk. Then fold in half of the flour mixture.Repeat: Fold in the other half of the buttermilk followed by the remaining half of the flour mixture. Don't over-stir or the muffins will be dense and heavy. Just fold it in until everything is incorporated (it's okay if a few small lumps remain). Stir in the chocolate chips and pecans.
- Spoon the batter into the greased muffin pan, about 3/4 full. (Alternatively you can line the muffin pan with paper liners.)
- To make the crumb topping, put all the ingredients in a small mixing bowl. Use your hand to thoroughly combine the mixture, then crumbling it into clumps. Sprinkle the crumb topping over the muffin batter.
- For jumbo-sized muffins, bake in an oven preheated to 375 for 30-35 minutes or until a toothpick inserted into the middle comes out clean. For standard-sized muffins bake for about 20 minutes or until a toothpick inserted into the middle comes out clean.Let the muffins cool for a few minutes before removing them from the muffin pan.
Nutrition Information
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Serving
1jumbo muffin
Calories
432kcal
(22%)
Carbohydrates
61g
(20%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
61mg
(20%)
Sodium
465mg
(19%)
Potassium
182mg
(4%)
Fiber
7g
(28%)
Sugar
42g
(84%)
Vitamin A
331IU
(7%)
Vitamin C
1mg
(1%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8jumbo muffins
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1jumbo muffin | |
| Calories | 432kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 61mg | 20% |
| Sodium | 465mg | 19% |
| Potassium | 182mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 42g | 84% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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