# Components:
→ Pumpkin Muffin Base
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1/2 cup vegetable oil
10 - 2/3 cup light brown sugar
11 - 2 large eggs
12 - 1 cup canned pumpkin puree
13 - 1 teaspoon pure vanilla extract
→ Pecan Pie Topping
14 - 1 cup pecan halves, roughly chopped
15 - 1/3 cup light brown sugar
16 - 1/4 cup pure maple syrup
17 - 2 tablespoons unsalted butter, melted
18 - 1 large egg
19 - 1/2 teaspoon pure vanilla extract
20 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
03 - In a separate bowl, whisk together vegetable oil, light brown sugar, eggs, pumpkin puree, and vanilla extract until smooth and homogeneous.
04 - Add wet mixture to dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to maintain tenderness.
05 - Evenly distribute the pumpkin batter into each prepared muffin cup, filling about two-thirds full.
06 - In a medium bowl, combine chopped pecans, light brown sugar, maple syrup, melted unsalted butter, egg, vanilla extract, and a pinch of salt. Mix until thoroughly blended.
07 - Spoon 1 to 2 tablespoons of pecan pie topping onto each muffin, gently spreading to cover the surface of the batter.
08 - Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin (avoiding the pecan topping) emerges clean.
09 - Allow pan to cool on a wire rack for 10 minutes before removing muffins. Transfer to rack and cool fully before serving.
