Pumpkin Spice Muffins with Pecan Streusel Topping (makes 32 muffins)
For the muffins:
1 cup pecan pieces, toasted if desired
1 cup vegetable oil
3 cups sugar
4 large eggs
1 15-ounce can pure pumpkin
1 cup water
3 cups flour
2 tsp baking soda
1 1/2 tsp nutmeg
1 1/2 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350F. Line two muffin tins with papers and set aside.
In a large bowl whisk together the oil and sugar. Add the eggs, pumpkin and water and whisk to combine. Stir in flour, baking soda, spices and salt. Using a spatula, gently stir in pecan pieces. Fill each muffin paper about 3/4 of the way full (pretty close to the top, don’t be scared)
For the topping:
1/2 cup brown sugar, packed
1/4 cup butter, melted and slightly cooled
2 tsp cinnamon
1/2 cup pecans, toasted if desired (I used pecan chips)
In a medium bowl, stir together brown sugar, butter, cinnamon and pecans. Sprinkle the mixture over each uncooked muffin.
Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.