2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground nutmeg
1 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
2 large eggs
1 15-ounce can pumpkin
3/4 cup butter, melted
1/8 teaspoon orange zest
1/2 cup butter
softened 1 cup dark brown sugar
packed 1 cup all-purpose flour
1 cup pecans, chopped
Preheat oven to 350 degrees.
Spray non-stick baking spray onto two regular-size 12 count muffin pans or line with cupcake liners.
In a large mixing bowl, stir together dry ingredients of flour, baking powder, baking soda, salt, spices, and sugar.
In a medium bowl stir together wet ingredients of eggs, pumpkin, butter, and orange zest.
Make a well in the middle of the dry ingredients and pour wet ingredients into it.
Stir just until batter ingredients are mixed in together.
Do not over stir.
Fill 24 muffin holes with equal amounts of batter.
Mix together streusel ingredients.
Top each muffin with equal amounts of streusel pressing down ever so slightly into the muffin.
Bake for 25-35 minutes or just until a toothpick comes out clean.
Spray around the top edges of the muffin pans so those overflowing muffins won’t stick.
Mashing the streusel ingredients with your hands to mix is best.
Do not overbake muffins.
The orange zest adds a bit of flavor that pairs well with the pumpkin.
Keywords: pumpkin muffins