Cozy Autumn Baking: Pumpkin Mini Loaves with Pecan Streusel

As the leaves begin to change color and the air turns crisp, there’s nothing quite like the aroma of freshly baked goods filling your home. For me, it’s an immediate flashback in time to my grandma’s cozy farm kitchen where magical things would happen and seasonal ingredients were always front and center. Lucky for me, fall is the season of pumpkins, cinnamon and cloves and since I am all about that pumpkin spice life, and love baking during the cooler autumn months, it only seems fitting to bake up a batch of something comforting and pumpkiny....something like one of my favourite muffin recipes from Jen Segal BUT as mini loaves.

Why Mini Loaves You Ask?

They offer the perfect balance between muffins and a full-sized loaf. They’re easy to slice, great for gifting, and it just happens to be the type of pan I had on hand. Never let the size (or shape) of your pan hold you back from your baking dreams my friends. Apron on. Spoons up. Bake on.

INGREDIENTS 

FOR THE STREUSEL TOPPING

• 5 tablespoons all-purpose flour
• 5 tablespoons unsalted butter, melted
• 5 tablespoons demerara sugar (also called raw cane sugar or turbinado) or use brown sugar as substitute
• ¾ cup chopped pecans (walnuts work great too)
• ¼ teaspoon cinnamon

FOR THE MUFFINS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¾ cup (1½ sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 15-ounce (425-g) can 100% pure pumpkin

STEP-BY-STEP INSTRUCTIONS

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a mini loaf or muffin pan or line them with parchment paper.
2. The topping: Combine the flour, butter, sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
3. Combine Dry Ingredients:
   In a medium bowl, whisk whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
4. Mix Wet Ingredients:
   In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Add the flour mixture and mix on low speed until just combined
5. Fill the Pans:
   Evenly divide the batter among the prepared mini loaf pans. Divide the streusel topping evenly over the batter
6. Bake:
   Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.
7. Cool:
   Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.