Pumpkin Muffins With Pecans
I enjoy almost anything made with pumpkin, and pecans are one of my favorite nuts, especially for baking. Together, these ingredients make a perfect flavor pair to feature in a tasty muffin! These muffins take only thirty minutes to prepare, so they can easily be made as an everyday breakfast treat. They can also be a delicious addition to a family brunch. The pecans are only on top, and can easily be omitted (for those who have nut allergies) without taking away too much from the taste of the muffin itself.
- 7 oz. pumpkin puree, (this is just under half of a regular-sized can of pumpkin)
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 3 fl. oz.* extra light olive oil, (can substitute another type of vegetable oil if necessary)
- 2 tsp. vanilla extract
- 1 egg
- 3 fl. oz.* milk
- 1-1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/3 cup pecan pieces
*Three fluid ounces is roughly 3/8 cup, though it is better to use a liquid measuring cup for fluid ingredients if you have one available.
- Pre-heat oven to 350° F. Grease a twelve-cup muffin tin well and set aside.
- Whisk together the pumpkin puree, white and brown sugars, oil, and vanilla in a large bowl until the mixture is creamy. Add the egg and beat it in well. Whisk in the milk. Set aside.
- In another, smaller bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Add the dry ingredients to the pumpkin mixture a few spoonfuls at a time, blending the the two together well before adding more flour mixture. Be careful not to over-stir so as to keep the muffins from becoming tough.
- Once the dry ingredients have all been added to the pumpkin mixture, evenly distribute the batter between the cups in the prepared muffin tin. Sprinkle the pecan pieces liberally over the tops of the muffins.
- Bake for 15-18 minutes; the muffins are done when the centers are set and a toothpick inserted in the middle comes out clean. Allow them to cool partially in the tin before removing them from the tin. Finish cooling the muffins on a wire rack, or enjoy them while they are still warm!
- A lot of recipes call for a cup of pumpkin puree, meaning you have a pesky 7 ounces (just under one cup) from a 15-ounce can left over. This recipe is a great way to use up that leftover pumpkin.
- If you like the taste of the spices to be more pronounced, add another 1/2 teaspoon of the pumpkin pie spice to the batter.