Maple Pecan Spice Muffins

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For Muffins:
Canola oil for the muffin tins Maple-Pecan Streusel (recipe follows) 1 cup all-purpose flour
1 cup cake flour
3 Tbsp. maple sugar
1 tsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cardamom
1/4 tsp. salt
3/4 cup vanilla soy milk
3/4 cup maple syrup, plus 2 tablespoons
1/4 cup canola oil
2 Tbsp. pure vanilla extract
1 Tbsp. unfiltered apple cider vinegar

For Maple-Pecan Streusel:
1/2 cup pecan pieces, toasted and finely chopped, about 2 ounces
1/4 cup maple sugar
1 1/2 Tbsp. canola oil

For Muffins:
•Preheat the oven to 350º F and set the oven racks to the middle and top positions, and lightly brush the muffin tins with canola oil.
•Make the Maple-Pecan Streusel and set aside (recipe below).
•Sift the dry ingredients together in a large bowl.
•Whisk the remaining ingredients together and gently fold into the dry ingredients until just mixed, being careful not to overwork the batter.
•Divide the batter into the muffin tins, filling them 2/3 full.
•Sprinkle 1 tablespoon of the streusel on each muffin.
•Bake on the middle rack for 15 minutes.
•Rotate the pan, move to the top rack, and bake until the muffins are golden and the center springs back to the touch, about 10 minutes more.
Makes 10 muffins

For Maple-Pecan Streusel:
•Combine the ingredients in a small bowl and use your fingertips to mix them together.
Makes about 3/4 cup

For Variations:
Blueberry Maple-Pecan Spice Muffins: Gently fold 1 pint blueberries into the batter.

Maple-Pecan Streusel Cake: Double the streusel recipe. Lightly brush a 9-inch springform pan with canola oil and spoon half of the batter into it. Sprinkle 1 cup of the streusel over and spread the remaining batter on top, smoothing it to the edges of the pan. Top with the rest of the streusel and bake on the middle rack for 30 minutes. Rotate the pan, move to the top rack, and bake 10 to 15 minutes more. Check for doneness by inserting a skewer or paring knife in the center; it should come out clean.

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