Categories: Pizza/Flatbread

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• Topping:
• 1/3 cup brown sugar
• 1/3 cup finely chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed

Directions

1. In a bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full.

2. For the topping, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.

3. Bake at 375 for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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