Baking Classics: Pumpkin-Pecan Crunch Coffee Cake Muffins

Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaBaking Classics

The Technique 

Pumpkin-Pecan Crunch Coffee Cake Muffins

Fall entertaining wouldn’t be complete without a little pumpkin pie spice. Whether you are hosting a tailgating social or preparing a Thanksgiving feast, these wonderful jewels have just the right amount of seasonal flavor for a festive breakfast or brunch offering. Pumpkin-Pecan Crunch Coffee Cake Muffins may be baked up to a day in advance & served warm or at room temperature. Slather them with Pumpkin Spice Maple Butter or pack in a lunch for a tasty treat. Learn how to make this crowd pleasing, versatile baked good.

Pecan-Pumpkin Crunch Coffee Cake Muffins By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama

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makes 1 dozen

Pumpkin Spice Streusel
1/2 cup butter, softened
1 cup dark brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup pumpkin puree

Preheat the oven to 350 degrees. Prepare the Pumpkin Spice Streusel as directed. Set aside. Lightly grease a standard 12-cup muffin tin. Cream the butter & the sugar with a stand mixer. Stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs & the vanilla blending just until the yolk disappears. Whisk together the flour, the pumpkin pie spice, the baking powder, the soda & the salt in a bowl. Add to the butter mixture alternately with the pumpkin puree, beginning & ending with the flour mixture. Portion the batter evenly into the cups. Sprinkle the streusel over the batter & gently press into the surface. Bake 25 minutes or until a wooden pick tests clean. Let stand 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack. 

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Prepare Pumpkin-Pecan Crunch Coffee Cake Muffins

Coffee cake is an essential baked good perfect to serve family & guests during the holiday season as it can be prepared ahead & offered throughout the day from breakfast to a late night nibble. Pumpkin-Pecan Crunch Coffee Cake Muffins lend portability & individual servings with a crumbly topping for added taste & texture.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Pecan-Pumpkin Crunch Coffee Cake Muffins By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1

Lightly grease a standard 12-cup muffin tin. Cream the butter & the sugar with a stand mixer. Stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs & the vanilla blending just until the yolk disappears. Whisk together the flour, the pumpkin pie spice, the baking powder, the soda & the salt in a bowl. Add to the butter mixture alternately with the pumpkin puree, beginning & ending with the flour mixture. Portion the batter evenly into the cups. 

Pecan-Pumpkin Crunch Coffee Cake Muffins By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2

Sprinkle the streusel over the batter & gently press into the surface. Proceed as instructed.

The Tune
“I’ve Got My Love To Keep Me Warm” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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