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Spiced Pumpkin Muffin Tops with Maple Pecan Crumble

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Ingredients Method

Ingredients
  

  • For the Muffin Tops:
  • 1 1/2 cups all-purpose flour OR 1 1/2 cups 1:1 Gluten-Free Baking Flour blend containing xanthan gum
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pure pumpkin puree
  • 1/3 cup melted unsalted butter OR melted plant-based butter
  • 1/4 cup milk of choice dairy or oat milk
  • 1 large egg OR 1 flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp warm water, rested 5 mins
  • 1 teaspoon vanilla extract
  • For the Maple Pecan Crumble:
  • 1/3 cup chopped pecans
  • 3 tablespoons flour regular or 1:1 GF
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cold butter or plant-based butter cubed
  • 1 tablespoon pure maple syrup

Method
 

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper, or grease a dedicated muffin top pan.
  2. Make the Crumble: In a small bowl, mix the chopped pecans, flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or fingertips until coarse crumbs form. Stir in the maple syrup until clustered. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Mix Wet Ingredients: In a medium bowl, whisk the pumpkin puree, melted butter, milk, egg (or flax egg), and vanilla extract until smooth.
  5. Combine: Fold the wet ingredients into the dry ingredients just until combined. Do not overmix.
  6. Scoop & Top: Scoop generous 1/4-cup mounds of batter onto the prepared baking sheet, spacing them 2 inches apart, or divide into your muffin top pan. Gently press a portion of the crumble onto the top of each mound.
  7. Bake: Bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.