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Jumbo Pumpkin Pecan Muffins

Source of Recipe

Submitted by Brandon Johnstun From Family Circle


Recipe Introduction

Here is a recipe that is good for you and can be used to go with alot of different seasons and menus. You will be able to use the pumpkins for more than just pies.

List of Ingredients

Tools

3 Bowls
3 Spoons
Measuring cup
Measuring spoons, 1/2 Tsp, 1 Tsp
Large muffin muffin pan with 6 holes
Muffin wrappers if you want


Ingredients

Muffins

2 1/2 C Flour
1 Tsp Baking powder
1 Tsp Baking soda
2 Tsp Pumpkin pie spice
1/2 Tsp Salt
2 Eggs
1/2 C Granulated sugar
1/4 C Packed light brown sugar
1 C Pumpkin puree (not pie filling)
1/2 C Buttermilk
1/4 C Vegetable oil
1 Tsp Vanilla
1/2 C Pecans, coarsely chopped

Topping

1/4 C (1/2 stick) Butter, at room temperature
1/3 C Packed light-brown sugar
1/3 C Pecans, finely chopped
1/2 C Flour




Recipe

Serves: 6 jumbo muffins at 68¢ each
Time required: Prepare: 15 minutes Cook: 30 minutes
Oven temperature: 375 degrees
difficulty: Average


Directions

1. Preheat oven to 375°. coat 6-cup jumbo muffin pan with nonstick cooking spray.

2. Mix flour, baking powder, baking soda, pie spice and salt in bowl.

3. Beat eggs and sugars in large bowl.

4. Beat in pumpkin, buttermilk , oil and vanilla until smooth with egg mixture.

5. Make well in center of flour mixture. Add egg mixture. Stir just until flour mixture is moistened and batter comes together.

6. Fold in pecans.

7. Spoon batter into prepared cups, dividing equally.

8. To make topping: mix butter, sugar, pecans and flour in small bowl until consistency is crumbly.

9. Sprinkle topping equally over each muffin.

10. Bake in 375° oven 28 to 30 minutes, until wooden pick tests clean.

11. Cool in pan on rack 5 minutes. Turn muffins out onto rack to cool.


Serve with

Maple syrup.

As breakfast with a meat patty to help get you full for a cold morning.


Variations

*Make it a sticky bun type topping.

*Add a pecan pie type topping but add in oats.