Pumpkin Pecan Muffins

Fall I hear you calling...the mornings are darker, baseball playoffs are looming, and have to put a jacket on when I am getting ready for work.  I love fall, not only because football season starts, and it will be my son's first birthday, but also because here in Santa Cruz fall tends to bring the best weather of the year...(shhh I was not suppose to let out that secret). I also love what fall brings to the table...cinnamon, pumpkin and oh oh oh pecans.... especially when they are candied. Don't get me wrong, summer rocks.. I mean there are BBQs, beers, ice cream, sunburns, and tan lines... I can go on and on.  But, in my heart there is something special about the arrival of fall.  I might be a bit premature, call me crazy.. really you can!!!

I turned this loaf bread recipe into mini muffins... cause I love me a mini! Added some extra cinnamon and then topped with some smashed crunchy candied peans.

You gotta love pecans... really you have to!!!
Pumpkin Pecan Muffins
Adapted from Tartine

This cookbook is kind of my bible. I love their pumpkin loaf bread and decided to tempt fate and turn it into a muffin. Turned out great and they store well. Just make sure to let them fully cool, or even sit out over night before putting them into an airtight container and they can get overmoist.

1 & 2/3 cup All purpose flour
1 & 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon + 2 teaspoons cinnamon
2 teaspoons fresh nutmeg grated (I always just eye ball this)
1/4 teaspoon ground cloves
1 cup + 2 tablespoon pumpkin puree (just make sure it is unseasoned)
1 cup vegetable oil (sunflower or safflower)
1 & 1/3 cup sugar
3/4 teaspoon salt
3 large eggs
crushed candied pecans for topping or you could use some raw sugar if you wanted to have the muffins be nut free

Preheat oven to 325. Butter the muffin tins (mini or otherwise) You can also make this in a loaf pan

In a medium bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

In another mixing bowl, beat together the pumpkin puree, oil, sugar, and salt until well mixed. Add the eggs one at a time, mixing well after each addition. Slowly add the flour mixture and beat until combined. The batter should have the consistency of a thick puree,

Pour into the prepared muffin tins. Sprinkle the crushed candied pecans on top. Bake until a cake tester comes out clean, about 15 to 20 minutes. Let cool on a wire rack for about 20 min. Then invert onto the rack and let them cool completely. Serve room temp. These keep well wrapped at room temp for about 4 days, if they last that long.
Enjoy... and think of how great summer was and that fall is going to be that much better!