Double Ginger Pumpkin Muffins With Sweet Candied Pecans Recipes

PUMPKIN PECAN MUFFINS

Pumpkin Pecan Muffins image

Provided by Food Network

Categories dessert

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup STAR Extra Light Olive Oil plus more for oiling muffin pan
1 egg
3/4 cup chopped pecans

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.

DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS

Double-Ginger Pumpkin Muffins with Sweet Candied Pecans image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Laura Lufkin from Essex, MA

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h55m

Yield 33

Number Of Ingredients 18

Ingredients

1 1/2 cups chopped pecans
1 tablespoon egg white
3 tablespoons granulated sugar
2 teaspoons ground ginger
1/2 to 1 teaspoon kosher (coarse) salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 eggs
1 cup canola oil
1/3 cup water
2 1/2 cups granulated sugar
3 teaspoons vanilla
3 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup crystallized ginger, finely chopped

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 17 g, TransFat 0 g

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