JUMBO PUMPKIN PECAN MUFFINS
Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 muffins.
Number Of Ingredients 18
Steps:
- 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 three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.
PUMPKIN-PECAN MUFFINS
This is a tasty, healthy muffin that both kids and adults will love. I got the recipe from a whole foods cookbook published by La Leche League. The ingredients list looks lengthy because many things are included in both the muffin and the topping so I just have two bowls ready and measure for both at the same time. To give an extra nutritional boost, I cut the oil to 1/4 C and add an extra 1/4 C of pumpkin. They come out very moist.
Provided by MNKelly
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 21
Steps:
- Muffin batter:.
- Combine first nine ingredients in bowl and mix well.
- Add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened.
- Fill greased or paper-lined muffin cups 3/4 full.
- Topping:.
- Combine all ingredients except butter in bowl and mix well.
- Cut in butter until crumbly.
- Sprinkle topping over batter in muffin cups.
- Bake in preheated 400 F oven for 15 to 20 minutes or until muffins test done with toothpick.
Nutrition Facts : Calories 218.4, Fat 12.7, SaturatedFat 3.1, Cholesterol 19, Sodium 148.9, Carbohydrate 24.3, Fiber 1.8, Sugar 12.2, Protein 3
PUMPKIN PECAN MUFFINS
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.
PUMPKIN MUFFINS
Provided by Food Network
Time 45m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- 1.Preheat oven to 350°F (180°C). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners.
- 2.Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid.
- 3.Select Variable 1.
- 4.Turn machine on and slowly increase speed to Variable 5.
- 5.Blend for 10 seconds.
- 6.In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed.
- 7.Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand just until dry ingredients are moistened.
- 8.Spoon into the prepared muffin pan, filling each cup ¾ full.
- 9.Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
- 10.Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature.
PUMPKIN-PECAN MUFFINS
I have searched for a moist and delicious healthy pumpkin muffin recipe for a long time. Finally, I modified a very old banana bread recipe and voila--it makes muffins or a loaf and it is fantastic! These muffins also taste great with a cream cheese icing.
Provided by LauraLucas
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 26.5 g, Cholesterol 47.6 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 306.2 mg, Sugar 9.8 g
APRICOT-PUMPKIN-PECAN MUFFINS
These delectable muffins make a wonderful homemade holiday gift or are great for a lovely Sunday brunch! From the cookbook Lean and Luscious and Meatless.
Provided by Whisper
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
- In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
- Mix in apricots and pecans.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to dry mixture, mixing until all ingredients are moistened.
- Divide mixture evenly into prepared muffin cups.
- Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Remove muffins to a rack to cool.
Nutrition Facts : Calories 199.5, Fat 6.5, SaturatedFat 0.8, Sodium 224.8, Carbohydrate 32.6, Fiber 3.6, Sugar 13.2, Protein 4.7
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