Pumpkin Spice Muffins with Pecan Crumble - light, moist muffins bursting with fall flavors, topped with a crunchy, buttery pecan topping. Easy to make in just 30 minutes for a cozy, comforting breakfast!
Pecan Crumble: In a small bowl, use a fork to combine the flour, brown sugar, and melted butter. Stir in chopped pecans.
Preheat the oven to 350°F and line a regular-size muffin tin. You'll need approximately 14 muffins, depending on how full you fill the muffin tins. Melt butter for the muffins and set aside to cool.
In a large mixing bowl, stir together dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, brown sugar, and white sugar. Set aside.
In another medium-sized mixing bowl, whisk together eggs, vanilla, apple sauce, and pumpkin puree, and melted butter. Stir the wet ingredients into dry ingredients until just combined; don't want to overmix the batter.
Fill muffin tins about ¾ full (I use a large scoop). Top each muffin with approximately ½ Tablespoon of crumble and gently pat down.
Bake muffins for 16-20 minutes, until tops bounce back when touched slightly. Remove from pan and transfer to a cooling rack. Let cool slightly and enjoy! Store leftover muffins in an airtight container, or freeze.