Jumbo Pumpkin Pecan Muffins Recipes

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Steps:

• 1. In a Large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups.
• 2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. sprinkle over batter.
• 3. Bake at 375 for 25 - 30 minutes or until toothpick comes out clean. Let cool for 5 minutes then remove from pan.

Steps:

• Combine first 7 ingredients. In another bowl, whisk eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans.
• In small bowl combine topping ingredients. Cut in butter.
• Prepare a 12 ct muffin tin with Pam. Fill each cup wit 2/3 of batter. Top each with topping.
• Bake at 350F for 20-25 minutes or until wooden pick comes out clean. Cool for 5 minutes and then turn onto a baking rack to cool.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.
• Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.