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Jumbo Pumpkin Pecan Muffins

 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…and so will everyone else! —Mrs. Janice Christofferson, Eagle River, Wisconsin
6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 2-1/2 cups King Arthur Unbleached 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 King Arthur Unbleached 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

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Jumbo Pumpkin Pecan Muffins (continued)

Directions (continued)

  • 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.