Jumbo Pumpkin Pecan Muffins
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 muffins.
Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! —Mrs. Janice Christofferson, Eagle River, Wisconsin
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 large 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
-
1.
In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.
-
2.
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
-
3.
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.
Nutrition Facts
1 muffin: 660 calories, 30g fat (7g saturated fat), 83mg cholesterol, 619mg sodium, 89g carbohydrate (41g sugars, 4g fiber), 11g protein.
© 2024 RDA Enthusiast Brands, LLC