INGREDIENTS:

Pecan Praline Topping:

• 1/3 cup all purpose flour
• 1/3 cup packed light brown sugar
• 3 tablespoons cold, unsalted butter, cut into small pieces
• 1 cup pecans, coarsely chopped

Batter:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon coarse salt
• 1 can (16 ounces) solid-pack pumpkin
• ¾ cup packed light brown sugar
• 5 tablespoons unsalted butter, melted
• 2 large eggs

DIRECTIONS:

1. Pecan Praline Topping: Pulse the flour and brown sugar in a food processor until blended. With motor running, gradually add butter, pulsing after each addition, until the mixture is crumbly. Transfer to a small bowl. Add the pecans and blend with fingertips or fork. Set aside.

2. Heat oven to 400°F. Lightly oil or butter 12 large muffin cups.

3. Batter: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt; stir to blend. Set aside.

4. Pulse the pumpkin, brown sugar, melted butter, and eggs in a food processor until wel blended. Pour over the flour mixture in the bowl. Gently fold with a rubber spatula until blended. Do not beat or over mix.

5. Divide the batter evenly among the prepared muffin cups. Dividing evenly, press 1 rounded tablespoon of the Pecan Praline Topping onto the tops of each of the muffins. Bake 20 minutes or until the muffins are golden and pulling away from the sides of the pan. Cool on wire rack before serving.

MAKES 12