Taste of Fall Muffins

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a standard muffin pan with non-stick cooking spray.

Step 3 -Combine 5 tablespoons of the flour, 5 tablespoons of the melted butter, the demerara sugar, the pecans, and 1/4 teaspoon of the cinnamon in a small bowl. The mixture will be very wet.

Step 4 -In a medium bowl, whisk together the remaining flour, the salt, the baking powder, the baking soda, the cloves, the remaining cinnamon, and the nutmeg.

Step 5 -In the bowl of an electric mixer, beat the remaining butter and the granulated sugar at low speed until just blended.

Step 6 -Add the eggs to the butter mixture one at a time, beating well after each addition.

Step 7 -Continue beating until the mixture is very light and fluffy, about 3 minutes.

Step 8 -Add the pumpkin to the butter mixture and beat until combined, scraping down the sides of the bowl as needed.

Step 9 -Add the flour mixture to the pumpkin mixture and mix on low speed until just combined.

Step 10 -Transfer the batter to the prepared muffin tin, filling each cup completely.

Step 11 -Using your fingers, sprinkle the topping mixture evenly over the batter.

Step 12 -Bake until a cake tester inserted into the center of a muffin comes out clean, about 35-40 minutes.

Step 13 -Let the muffins cool in the pan for at least 10 minutes.

Step 14 -Turn the muffins onto a wire rack to cool completely.

Step 15 -Serve.