Pumpkin Muffins Recipe

These pumpkin muffins combine pumpkin with butter, pecans, brown sugar and spices to make the most flavorful and hearty muffins, perfect for breakfast and snacking.

Prepare: 10

Bake: 20

Total Time: 30

Servings: 12

Ingredients

1 ⅓ cups (200g) flour
1 cup (244g) pureed pumpkin
½ cup (113g) softened butter
2 large (100g) eggs
½ cup (100g) granulated sugar
½ cup (56g) chopped pecans
¼ cup (56g) brown sugar
1 ½ tsp (6g) baking powder
1 tsp (5mL) vanilla
½ tsp (2.5g) salt
1 tsp (2g) cinnamon
½ tsp (1g) ground ginger
¼ tsp (.5g) allspice

Instructions

Preheat oven to 400F (200C.)
Line or grease and flour a muffin tin.
In a small bowl, combine 1 tbs of flour and chopped pecans. Set aside.
In another bowl, combine remaining flour, spices, baking powder and salt.
In a large bowl, cream butter and sugars. Beat in eggs, one at a time until smooth and no longer curdled. Mix in flour mixture, pumpkin and vanilla until just combined. Do not over-mix. Fold in nuts.
Divide batter equally into each muffin tin, about 3 tbs. Bake 16 - 20 minutes or until a toothpick inserted in the center comes out clean.

Notes

Substitutions:

Nutmeg and cloves can be used instead of allspice. Substitute 1/8 tsp each for the 1/4 tsp.
Pumpkin pie spice can be used in substitution. Use 1 1/2 tsp (3g) and omit all other spices.
Oil can be used instead of butter. Substitute 1/3 cup (80mL) in place of the 1/2 cup (113g) of butter.
Margarine can be used in place of butter. Swap equal amounts. Vegetable spread is not recommended.

Nutrition