Ingredients

The following ingredients have 18 Servings
  • ½ cup pecan chips
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • 1 ½ Tablespoons butter (melted)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ cup unsalted butter ((1 stick))
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla
  • ¼ cup applesauce
  • 1 cup 100% pumpkin puree

Instruction

  • Pecan Crumble: In a small bowl, use a fork to combine the flour, brown sugar, and melted butter. Stir in chopped pecans.
  • Preheat the oven to 350°F and line a regular-size muffin tin. You'll need approximately 14 muffins, depending on how full you fill the muffin tins. Melt butter for the muffins and set aside to cool.
  • In a large mixing bowl, stir together dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, brown sugar, and white sugar. Set aside.
  • In another medium-sized mixing bowl, whisk together eggs, vanilla, apple sauce, and pumpkin puree, and melted butter. Stir the wet ingredients into dry ingredients until just combined; don't want to overmix the batter.
  • Fill muffin tins about ¾ full (I use a large scoop). Top each muffin with approximately ½ Tablespoon of crumble and gently pat down.
  • Bake muffins for 16-20 minutes, until tops bounce back when touched slightly. Remove from pan and transfer to a cooling rack. Let cool slightly and enjoy! Store leftover muffins in an airtight container, or freeze.