Friday, October 15, 2010

Jumbo Pumpkin Pecan Muffins

Jumbo Pumpkin Pecan Muffins

2 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans

1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all purpose flour
1/4 cup cold butter


1.) In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or lined jumbo muffin cups ¾ full.

2.) In a small bowl, combine the brown sugar, pecans and flour, cutting in the flour until crumbly. Sprinkle over batter.

3.) Bake at 375° for 25-30 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yields 6 muffins.


These muffins are FANTASTIC! I add golden raisins to the muffin batter, and they are just so good!

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