Pecan Topped Pumpkin Muffins Recipes

JUMBO PUMPKIN PECAN MUFFINS

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.

PUMPKIN-PECAN MUFFINS

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.

PUMPKIN-PECAN MUFFINS

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.