Pumpkin Chocolate Pecan Muffins
 
 
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Serves: 8 jumbo muffins
Ingredients
  • 2 cups spelt or whole wheat flour (I prefer spelt, it's milder in flavor and bakes up more tender)
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup brown sugar
  • ¼ cup honey
  • 2 large eggs
  • ¼ cup oil (I use avocado)
  • 1 teaspoon quality pure vanilla extract
  • 1 (15 ounce) can pure pumpkin puree
  • ½ cup buttermilk
  • 1 cup chocolate chips
  • ½ cup chopped pecans
  • For the Crumb Topping:
  • ½ cup spelt or whole wheat flour
  • ¼ teaspoon salt
  • ⅓ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ cup chopped pecans
  • ¼ cup butter, at room temperature
Instructions
  1. Preheat the oven to 375 degrees F. Grease a jumbo muffin tin.
  2. In a small mixing bowl combine the flour with the salt, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder and set aside.
  3. In a large mixing bowl beat together the brown sugar, eggs, oil, and vanilla extract until combined. Stir in the pumpkin puree.
  4. Use a rubber spatula to stir in half of the buttermilk. Then fold in half of the flour mixture.
  5. 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.
  6. Spoon the batter into the greased muffin pan, about ¾ full.
  7. 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.
  8. Bake in an oven preheated to 375 for 30-35 minutes for jumbo-sized muffins. Let the muffins cool for a few minutes before removing them from the muffin pan.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/pumpkin-chocolate-pecan-muffins/