Jumbo Pumpkin Pecan Muffins

I found this recipe in the October/November Taste of Home magazine!

I made them in a regular muffin pan and added chocolate chips instead of Pecans!

2 1/2 cups flour

1/2 cup sugar

1/4 cup brown sugar

2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup oil

1 tsp vanilla

1/2 cup chopped pecans

TOPPING:

1/3 cup brown sugar

1/3 cup finely chopped pecans

1/4 cup flour

1/4 cup cold butter

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In a large bowl, combine first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined muffin cups 3/4 full. (or fill about 14 regular sized muffin cups!)

In a small bowl, combine the topping ingredients. Cut in butter until crumbly. Sprinkle over batter.

Bake at 375 for 25-30 minutes or until toothpick comes out clean! Cool 5 minutes before removing from pan to a wire rack!