Jumbo Pumpkin Muffins Recipes
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.
JUMBO PUMPKIN MUFFINS
I found this recipe while searching for one for pumkin muffins. And for those who know me, I had to make some changes and added a few things to make it the way I wanted. I have had no trouble selling these guys.
Provided by Cheryl Gross
Categories Breakfast
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Line or grease two 6 count jumbo muffin pans.
- 2. Combine all dry ingredients together in medium bowl.
- 3. Mix eggs, oil, pumpkin, and sour cream together in large bowl.
- 4. Stir dry ingredients into wet ingredients but do not overmix.
- 5. Spoon batter into lined or greased muffin pans and bake for 35 minutes.
- 6. Cool in pans on wire racks for 5 minutes then remove muffins from pans to completely cool on racks. Makes 12 jumbo muffins.
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