Pumpkin Muffin

• I know its a long way before October...but i just had cravings for pumpkin muffin and came across this recipe in Taste of Home.  It is really moist muffin unlike the usual muffin which are a little hard and dry.  It keeps really well. I made them into mini muffins.

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 
  
  TOPPING
• 1/3 cup packed brown sugar
• 1/3 cup finely chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed

Method

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill into  greased or paper-lined  muffin cups three-fourths full.
• In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
• Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.