Pumpkin & Pecan muffins

INGREDIENTS
270g Organic wheat flour
1/2 tsp Salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 heaped tsp ground cloves
1/4 tsp ground nutmeg

170g Butter, softened
300g Sugar

430g Pumpkin puree, warm
2 Large eggs

Topping;
1 cup chopped Pecans
80g Butter, melted
80g Sugar
60g Flour, sifted​

Ovan 175deg c
Prepare your muffin tray - rub the whole tray with butter and dust with flour, 
do a good job of this.

Topping-
In a small pot melt the butter. Mix in the other ingredients and set aside.

Sift dry ingredients and stir together.
Cream the butter and the sugar, making sure your butter is 
nice and soft but not melted.
In another bowl whisk your pumpkin puree with the two eggs. 
Fold together the creamed butter and sugar with the pumpkin 
puree, be sure your pumpkin mix is not cold or you will split 
your mix. Fold in the dry ingredients, do not over mix.
Spoon evenly into your prepared muffin tin.

Use your hands to break up the topping and press the pieces into 
the tops of your muffins. 
Bake for 35 minutes
Cool for 10 minutes in the tin before turning out on to a tray. 
If you prepared your muffin tray well then this should be nice and easy. 

Enjoy :)​

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