3 eggs
2cups granulated sugar
1 3/4cups pure pumpkin puree
1/2cup Vegetable oil
Dry Ingredients:
2 1/4cup all-purpose flour
1/2tablespoon baking soda
1/2tablespoon baking powder
3/4teaspoon salt
3/4teaspoon ground cinnamon
3/4teaspoon ground cloves
3/4teaspoon ground nutmeg
1/4teaspoon ground ginger
ADD LATER: 1 1/4 – 1 1/2cups chocolate chips
Pecan Streusel:
2/3cup raw pecan halves
1/2cup flour
1/4cup packed brown sugar
1/4 cup granulated sugar
1/2teaspoon cinnamon
6tablespoons cold buttercubed
Maple Drizzle:
1/4cup pure maple syrup
1/2cup Powdered sugar
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. 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. In a large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil. In a separate large bowl, mix together all Dry Ingredients (don’t add chocolate chips). 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. Evenly divide streusel between muffin cups (approx 1 tablespoon each) and and gently pat it into the batter. 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. For the Maple Drizzle, whisk together maple syrup and powdered sugar. Drizzle over muffins.