Ingredients
2-1/2 cups all-purpose flour1/2 cup sugar1/4 cup packed brown sugar2 teaspoons pumpkin pie spice1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt2 large eggs, room temperature1 cup canned pumpkin1/2 cup buttermilk1/4 cup canola oil1 teaspoon vanilla extract1/2 cup chopped pecansTOPPING:1/3 cup packed brown sugar1/3 cup finely chopped pecans1/4 cup all-purpose flour1/4 cup cold butter, cubed
Preparation
In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
