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&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 muffins.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.
PUMPKIN PECAN MUFFINS
Steps:
- Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
- In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
- Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
APRICOT-PUMPKIN-PECAN MUFFINS
These delectable muffins make a wonderful homemade holiday gift or are great for a lovely Sunday brunch! From the cookbook Lean and Luscious and Meatless.
Provided by Whisper
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
- In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
- Mix in apricots and pecans.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to dry mixture, mixing until all ingredients are moistened.
- Divide mixture evenly into prepared muffin cups.
- Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Remove muffins to a rack to cool.
Nutrition Facts : Calories 199.5, Fat 6.5, SaturatedFat 0.8, Sodium 224.8, Carbohydrate 32.6, Fiber 3.6, Sugar 13.2, Protein 4.7
APRICOT-PECAN MUFFINS
A fluffy muffin bursting with flavor. This is a great muffin base recipe. I use it for all my muffin baking, just change the ingredients to use what I have on hand. The apricot is so wonderful. People who don't like apricots even ask for more of these.I Usually use my dehydrated apricots but fresh works great also.
Provided by Just Janie
Categories Breads
Time 45m
Yield 12-16 muffins, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter and sugar.
- Add vanilla.
- Beat in eggs, one at a time.
- Combine dry ingredients and add to creamed mixture alternately with milk.
- Stir in nuts & apricots.
- Spoon into paper lined or greased muffin pans.
- Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.
Nutrition Facts : Calories 302, Fat 15.7, SaturatedFat 6, Cholesterol 57, Sodium 180.8, Carbohydrate 36.9, Fiber 1.9, Sugar 19.1, Protein 4.7
PUMPKIN SURPRISE MUFFINS
Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly. -Elizabeth Blondefield, San Jose, California
Provided by Taste of Home
Time 40m
Yield 14 muffins.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened. , Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar., Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
PUMPKIN-PECAN MUFFINS
I have searched for a moist and delicious healthy pumpkin muffin recipe for a long time. Finally, I modified a very old banana bread recipe and voila--it makes muffins or a loaf and it is fantastic! These muffins also taste great with a cream cheese icing.
Provided by LauraLucas
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 26.5 g, Cholesterol 47.6 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 306.2 mg, Sugar 9.8 g
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