FOOD + ENTERTAINING
Preheat the oven to 350 degrees . Spray two standard muffin pans with nonstick cooking spray .
To prepare the topping
Combine the flour , butter , demerara sugar , chopped pecans and cinnamon in a small bowl . The mixture will be quite wet . Set aside . cool on rack for 10 minutes , then turn out onto rack to cool completely ( use a butter knife to lift them out of pan ).
Recipe from Jenn Segal , Once Upon A Chef
To prepare the muffins
In a medium bowl , whisk together the flour , salt , baking powder , baking soda , cloves , cinnamon and nutmeg . Set aside .
In the bowl of an electric mixer , beat the butter and sugar at low speed until just blended . Add the eggs one at a time , beating well after each addition ; continue beating at medium speed until very light and fluffy , a few minutes . Add the pumpkin and beat until combined , scraping down the sides of bowl as necessary . Turn the speed down to low and mix in the flour mixture until just combined .
Use an ice cream scoop to transfer batter to muffin pans , filling each muffin tin about ¾ full . Using your hands , divide the topping evenly over the batter . Bake for about 30 minutes . Let the muffins
NOTES
If you want to make these muffins without the nut topping , increase the sugar in the muffins to 1¾ cup .
Reheat muffins by giving them a quick blast in the microwave .
HOLIDAY 2017 61