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Jumbo Pumpkin Pecan Muffins Recipe

Jumbo Pumpkin Pecan Muffins Recipe photo by Taste of Home

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Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping…and so will everyone else! —Mrs. Janice Christofferson, Eagle River, Wisconsin

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Jumbo Pumpkin Pecan Muffins Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter, cubed

Directions

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 near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Facts 1 muffin equals 666 calories, 31 g fat (7 g saturated fat), 91 mg cholesterol, 583 mg sodium, 88 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Jumbo Pumpkin Pecan Muffins in Taste of Home October/November 2008, p41

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Jumbo Pumpkin Pecan Muffins

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Reviewed on May. 28, 2013 by meliss.beyer

I have made these muffins multiple times. I don't have a jumbo muffin pan so I made them regular muffin size and added mini chocolate chips. So good!

Reviewed on Oct. 27, 2012 by SKTerpstra

Received rave reviews at home and the office! Very moist!

Reviewed on Apr. 20, 2012 by jdesmarteau

My husband and I thought the texture was off, too dense for us. They also lacked flavor in my opinion. Don't get me wrong, they did get eaten but just not what I expected.

Reviewed on Oct. 19, 2011 by michjay

Sorry, they were lacking flavor for me.

Reviewed on Oct. 06, 2011 by jane smith

Wonderful, I hate to tweek a great recipe, but it was great w/ o nuts too. Amazing, my daughter said!

Reviewed on Sep. 12, 2011 by jmilhollin

These are so good! Perfect with a cup of coffee on a cool morning...or warm morning...or for a snack...haha!

Reviewed on Mar. 05, 2011 by Dioptase

Excellent but definitely made these in smaller tins. On weight watchers and these muffins, based on 18 per batch are still approx. 6 points. BUT, if you make them in baby muffins, they aren't so bad and you get about 32. Those little bite size yummies just have to stop jumping off the plate into my mouth LOL.

Reviewed on Oct. 30, 2010 by Cindymm4

Just finished making these and they are so moist!!! The flavor is amazing! I made them in a regular sized muffin tin and made 16 of them. I cooked them for 16 minutes. I will be using this recipe again!!

Reviewed on Oct. 23, 2010 by foreverforhim

These were delicious! Especially right out of the oven.

Reviewed on Oct. 13, 2010 by lighteninglover@gmail.com

I made this recipe today and it turned out great everyone loved them. I added raisins to it though because I like both raisins and nuts in Pumpkin or banana baked items. I made normal size muffins and it made around 16 muffins and I baked them from 15 to 20 minutes and it worked out just fine.

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