- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup chopped pecans (for topping)
- 1/4 cup brown sugar (for topping)
- 2 tablespoons butter, melted (for topping)
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, sour cream, and milk. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing to keep the muffins tender.
- Fold in the chopped pecans, distributing them evenly throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- In a small bowl, make the topping by combining the chopped pecans, brown sugar, and melted butter. Sprinkle evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International