How To Make Pumpkin Pecan Pie Muffins
If you enjoy fall and are a fan of nuts too, then this muffins recipe is for you. The spiced pumpkin puree is mixed with brown sugar and crunchy pecans.
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- ½cupunsalted butter,softened at room temperature
- ¾cuplight brown sugar
- 2largeeggs
- 2tbsppumpkin puree,not pumpkin pie filling
- ½tspvanilla extract
- ⅛tspsalt
- ½tsppumpkin pie spice
- ½cupall purpose flour
- 1cuppecans,chopped
Instructions
-
Preheat oven to 350 degrees F. Spray non-stick cooking spray into a regular muffin pan. Set aside.
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Cream together the butter, brown sugar, and eggs together in a medium-sized mixing bowl.
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Stir in the pumpkin puree, vanilla extract, salt and pumpkin pie spice together in the batter.
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Slowly fold in the flour and ¾ cup chopped pecans.
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Pour batter into the muffin pan. Top with the remaining chopped pecans. Bake for 20 minutes or until an inserted toothpick comes out clean.
Nutrition
- Calories: 287.63kcal
- Fat: 21.70g
- Saturated Fat: 8.47g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.50g
- Polyunsaturated Fat: 3.38g
- Carbohydrates: 21.53g
- Fiber: 1.53g
- Sugar: 13.92g
- Protein: 3.70g
- Cholesterol: 77.00mg
- Sodium: 59.88mg
- Calcium: 33.29mg
- Potassium: 106.82mg
- Iron: 1.07mg
- Vitamin A: 147.21µg
- Vitamin C: 0.32mg
Want to share your experience making these delightful Pumpkin Pecan Pie Muffins or have any tips to enhance the recipe? Join the discussion in our Baking and Desserts forum section!
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