Pumpkin Pecan 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:

• 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.

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 375 degrees.
• Place muffin liners in 2 1/2-inch muffin tins.
• Place the brown sugar, pecans, oats, and butter in a food processor or blender and pulse 10 times until mixture is crumbly and well combined.
• Set aside.
• For the batter, place the sugar, oil, eggs and pumpkin in a large mixing bowl and beat with electric mixer set on medium-low until well combined, 1 minute.
• Add the flour and spices to the bowl and pour in a little of the water.
• Beat on low until just combined.
• Continue adding the rest of the water, beating on low speed until well combined.
• Stir in chopped pecans.
• Spoon batter into the muffin pans, filling three-quarters full.
• Spoon 2 teaspoons of the topping on the top of each muffin.
• Place muffin pans in the oven and bake 20 to 25 minutes, or until muffins spring back when lightly pressed with your finger and pecans are golden brown.
• Remove pans to a rack to cool for a few minutes, then carefully remove muffins to the rack to cool completely.
• Repeat the process as needed to bake all the muffins.
• To freeze, place cooled muffins in zipper-lock bags and store in the freezer for up to six months.

3-INGREDIENT PUMPKIN MUFFINS

Steps:

• Stir pumpkin into dry cake mix and mix well.
• Add 1 cup of chocolate chips.
• Spoon into muffin tin and fill 2/3 full.
• Bake at 350 for 20 minutes.