Makes 12 Standard-sized muffins or 8 large
1/3 cup Packed Brown Sugar
2 tbsp Sour Cream
2/3 cup Chopped Pecans,Toasted
2 cups All Purpose Flour
2 tsp Baking Powder
2 tsp Pumpkin Pie Spice
1/2 tsp Baking Soda
1/4 tsp Salt
1 Egg, Lightly Beaten
3/4 cup Buttermilk
3/4 cup Canned Pumpkin
2/3 cup Packed Brown Sugar
1/3 cup Butter,Melted
- Preheat oven to 350 F. Line twelve muffin cups with paper bake cups (or grease really well) and set aside. For topping, in a small bowl combine the 1/3 cup brown sugar and the sour cream; stir in the pecans. Set topping aside.
- In a large bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl, mix the egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and the melted butter. Add this wet pumpkin mixture all at once to the flour mixture and stir just until moistened (Don't overmix!).
- Spoon batter into the prepared muffin cups, filling each nearly full. Spoon topping evenly over batter.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the centers comes out clean. Cool in the muffin cups on a wire rack for 5 minutes. Remove and cool completely on wire rack.
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