At Big Shoulders Coffee and its five cafes throughout Chicago, founder Tim Coonan brings decades of experience working in prestigious restaurants around the world. Coonan offers a handful of pastries and baked goods to pair along with the coffee, including these Pumpkin Pecan Muffins.
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1.5 stick or 6 oz butter
- 1.5 cups sugar
- 2 eggs
- 15 oz pumpkin puree (not pie filling)
Topping
- 5 T all-purpose flour
- 5 T melted butter
- 5 T raw sugar
- ¾ cup pecan pieces
- ¼ tsp ground cinnamon
Directions
- Preheat oven to 350. Grease a 12 piece muffin tin. Mix together topping ingredients in a bowl, set aside. Move on to muffin batter.
- Whisk together first seven ingredients. Set aside.
- In the bowl of a mixer, using a paddle attachment, cream butter and sugar. Add eggs one at a time fully incorporating each addition. Beat until light and fluffy, scraping down sides as needed. Add pumpkin puree on low speed. On low speed add reserved dry mixture.
- Spoon or using an ice cream scoop fill prepared muffin tin then spoon on topping.
