Pumpkin Pecan Muffins
It’s that time of year again, where we look for recipes all things pumpkin and apples! I know I love September for its cooler temperatures and new beginnings and all things tasting of fall.
Like a lot of people I love me some pumpkin, whether it’s pie or muffins or bread, so today and all this month I’m sharing my favorite pumpkin and apple recipes, like these Pumpkin Pecan muffins. These pumpkin pecan muffins are soft, moist and especially delicious with the pecan crumble topping!
Enjoy!
Pumpkin Pecan Muffins
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup pumpkin puree
2 tsp. pumpkin pie spice
1 cup milk
2 tsp. baking powder
1/4 tsp. salt
2 cups all-purpose flour
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all the ingredients except the flour. Beat until well blended. Slowly add flour while continuing to mix. Do not over mix.
In a lightly greased or lined muffin pan, spoon in batter to 2/3 full.
Bake at 350F for 20 minutes or until golden and inserted toothpick comes out clean. Cool completely
OPTIONAL TOPPING:
1/4 cup butter, cubed
1/3 cup brown sugar
1/3 cup pecans, chopped
1/4 cup all-purpose flour
In a small bowl, combine everything. Using a pastry blender or two knives ‘cut’ ingredients to mix until crumbly. Sprinkle over batter before baking.
These pumpkin pecan muffins are perfect for packing in school lunches (just make sure to omit the pecan crumble topping to make them nut-free if need be), for breakfast or just for a late night snack.
Related Posts: The most delicious Pumpkin Bread
- Carrot Cake Smoothie with Coconut Whipped Cream
- Healthy Lunch Ideas for Everyone
- Storing the Harvest, Best ways to Preserve your Fruits and Vegetables
- 8 Ways of Making Use of Your Excess Cucumbers
And don’t forget to pin this image for later!
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These look so good!! Thanks so much for stopping by!!
Hugs,
Debbie
Thanks Debbie! I have to say they are pretty darn delicious 😁
With such a busy Fall, it s barely occurred to me that Thanksgiving is right around the corner, and now I ve worked myself into a pre-Thanksgiving panic about the lack of pumpkin desserts I ve made this year. I operate with this irrational belief that after Thanksgiving, all pumpkin desserts are rendered obsolete as we move into the realm of winter gingerbreads and puddings. As if only when the leaves are still in the trees can I dabble in pumpkin bread, muffins, pie, lattes, parfaits, cookies, squares, bars the list goes on and on.