3/4 cup toasted and chopped pecans
3/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup toasted pepitas
6 tablespoons unsalted butter, melted
Pinch fine salt
1 cup all-purpose flour
1 cup light brown sugar
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon dry ground ginger
3/4 teaspoon fine salt
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/8 teaspoon ground clove3/4 cup pumpkin puree
1/4 cup buttermilk
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)
Use your leftover pumpkin puree to make Pumpkin Frosting for another type of muffin or quick bread: Beat together 1 cup pumpkin puree, 8 ounces soft cream cheese, 3/4 cup confectioners' sugar, 1 teaspoon orange zest, 1/2 teaspoon ground cinnamon and a pinch each allspice and salt until smooth. This will be enough to frost about 12 cupcakes or muffins.
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