With warm spices and a crunchy pecan streusel, these pumpkin cupcakes are the yummiest breakfast treat, or for a snake or even dessert.
These cupcakes are tender, cake-like, and generously spiced with cinnamon, nutmeg, and cloves.
The pecan streusel topping adds a deliciously yummy crunch to the enjoyment of eating a pumpkin cupcake.
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What Is A Streusel
Strudel is of course a type of layered pastry that comes from Austria. Such as the Apple Streusel.
But in Germany, streusel is a crumb topping added to or sprinkled liberally over muffins, cupcakes, pies, and cakes, and in particular, coffeecakes.
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The word itself in German means to “scatter” or “sprinkle” or more literally “strewn.”
A classic streusel is a mixture of flour, sugar, soft butter and if the recipe calls for it, a little cinnamon.
Pumpkin Cupcakes With Pecan Streusel Topping
1 3/4 cups whole wheat flour
1/2 cup oat bran
3/4 cup brown sugar
1 tbsp. baking powder
2/3 cup mashed pumpkin
1 cup whole milk
2 egg whites
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
Preparation for the topping:
8 pecan halves, finely chopped
3 tbsp. brown sugar
1 1/2 tbsp. whole wheat flour
1 tbsp. coconut oil
Preheat oven to 350°F.
In a large mixing bowl combine the flour, oat bran, brown sugar and baking powder, mix to combine. Add the remaining ingredients and stir until the dry ingredients are just moistened.
In a small mixing bowl, combine the pecan halves, butter, and remaining brown sugar and whole wheat flour. Mash with fork until crumbly.
Grease muffin pan or line with 12 paper liners. Fill each liner 3/4 full with batter. Sprinkle topping evenly on muffins.
Bake for 17 to 20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Serve warm or at room temperature.
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