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Kansas Pecan-Topped Pumpkin Muffins

2 1/4 c All-purpose flour
2 1/2 ts Baking powder
2 ts Pumpkin-pie spice
3/4 ts Salt
1 c Milk
3/4 c Solid-pack pumpkin (not pumpkin-pie mix)
1/2 c Packed dark brown sugar
4 tb Margarine or butter; melted
2 ts Vanilla extract
2 lg Eggs
1/2 c Toasted pecans; chopped

Preheat oven to 400 degrees F. Grease twelve 2 1/2" by 1 1/4" muffin-pan cups. In large bowl, combine flour, baking powder, pumpkin-pie spice, and salt. In medium bowl, with wire whisk, mix milk, pumpkin, brown sugar, melted margarine or butter, vanilla, and eggs until blended; stir into flour mixture until just moistened. Spoon batter into 12 muffin-pan cups. Sprinkle tops with chopped pecans. Bake 25 to 30 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm. Or, cool completely on wire rack; reheat if desired. 12 muffins.

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