Wet Ingredients
- 3 eggs
- 2 cups granulated sugar
- 1 3/4 cups pure pumpkin puree
- 1/2 cup Vegetable oil
Dry Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 tablespoon baking soda
- 1/2 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
ADD LATER
- 1 ¼ – 1 1/2 cups chocolate chips
Pecan Streusel (optional)
- 2/3 cup raw pecan halves
- 1/2 cup flour
- 1/4 cup packed brown sugar
- ¼ cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons cold butter cubed
Maple Drizzle (optional)
- 1/4 cup pure maple syrup
- 1/2 cup Powdered sugar
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Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners (20-22 liners) and lightly spray with nonstick cooking spray. Set aside.
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Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the pecans are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
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In a large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.
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In a separate large bowl, mix together all Dry Ingredients (don’t add chocolate chips).
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Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 20-22 cupcake liners so they are ¾ of the way full.
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Evenly divide streusel between muffin cups (approx 1 tablespoon each) and and gently pat it into the batter.
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Bake at 350 degrees F for 22-28 minutes OR until toothpick comes out clean. Let muffins cool for 10 minutes then remove to a wire rack to cool completely before adding maple drizzle.
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For the Maple Drizzle, whisk together maple syrup and powdered sugar. Drizzle over muffins.
Carlsbad Cravings