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Pumpkin pecan muffins recipe

Pumpkin pecan muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins
  • Pumpkin muffins

This fab pumpkin muffin recipe is perfect for autumn. Use the same amount of cooked, mashed sweet potato or butternut squash if you'd like to experiment!


Greater London, England, UK

2 people made this

IngredientsServes: 9

  • 1 egg
  • 175ml semi-skimmed milk
  • 100g cooked and mashed pumpkin
  • 55ml olive oil
  • 1/2 tsp pure vanilla extract
  • 220g plain flour
  • 75g sugar
  • 75g chopped pecans
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • pinch ground cloves
  • dash grated nutmeg

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Line a muffin tin with paper muffin cases.
  2. Beat egg in medium-sized bowl, then add milk, oil, pumpkin and vanilla. Stir thoroughly until mixture is smooth.
  3. In a separate large bowl, mix together all remaining dry ingredients. Add all of the wet mixture to the large bowl of dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix (over-mixing will cause the muffins to not rise properly). The batter will be lumpy, not smooth.
  4. Spoon batter into prepared muffin cases, filling nearly to the top.
  5. Bake for 20 minutes, or until a skewer comes out clean at the centre of a muffin.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

I used some of the leftover butternut squash puree from a lasagna I'd made, and I used whole milk because it's what I had -- they turned out delicious! Thanks for the recipe!-02 May 2016


Pumpkin Pecan Muffins

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Wouldn't you love to wake up on Thanksgiving morning to the smell of warm Pumpkin muffins? Add these pumpkin pecan muffins to your holiday breakfast menu.

Pumpkins are the symbol of Fall and Fall events like Halloween and Thanksgiving. Many Thanksgiving dishes include pumpkin as an ingredient. I have to be honest, I tend to shy away from pumpkin. I have come to realize that it's more of the pumpkin spice that I dislike, not the pumpkin itself. Pumpkin spice is made of cinnamon, ginger, nutmeg (or mace), cloves, and allspice. I think allspice is what I dislike the most.

A few weeks ago the hospital cafeteria featured a pumpkin day. They served pumpkin coffee, pumpkin bread, pumpkin pie etc. I taste tested a sample of pumpkin bread and loved it because it was not overly spiced. I felt that I could replicate this flavor in muffins.

I used to be called the food lady. With all the muffin recipes I keep posting I may become the muffin lady!

I used some of the spices traditionally used in the pumpkin spice, but not all. I love cinnamon and nutmeg, so there was no question about using either. I omitted ginger and cloves but kept in the allspice. The allspice was though limited.


Pumpkin Spice Pecan Streusel Muffins

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Everything you like about pumpkin spice, only in muffin form, with a sweet, crunchy, and subtly spiced streusel topping. The sugary streusel adds a nice crunchy texture to the top of these super-moist muffins. If you’re not a fan of pecans, walnuts or almonds are great substitutions. Enjoy one along with our Homemade Pumpkin Spice Latte recipe.

Instructions

  1. 1 Preheat the oven to 350°F. Grease a 12-cup muffin pan. Make the streusel by stirring together the pecans, brown sugar, flour, melted butter, and spices set aside.
  2. 2 To make the muffins, beat the butter and cream cheese at medium speed in a stand mixer until creamy. Gradually add the sugars, beating until the mixture is light and fluffy. Add the eggs, scraping down the sides of the bowl as needed so the mixture is well blended. Stir together the flour, spices, baking powder, baking soda, and salt and add to the egg mixture, beating at low speed to combine. Stir in the pumpkin and vanilla, being careful not to overmix.
  3. 3 Spoon the batter into the prepared muffin pan, filling three-quarters full. Sprinkle with the streusel.
  4. 4 Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pans on wire racks 5 minutes remove from pans to wire racks, and cool completely before storing in an airtight container.

Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics

Preheat oven to 400°F. Spray 12 standard (2 1/2-inch) nonstick muffin cups with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping set aside.

Combine cereal and milk in large bowl set aside 5 minutes to soften. Meanwhile, combine flour, remaining 6 tablespoons sugar, remaining cinnamon, baking powder, baking soda, and salt in large bowl mix well.

Whisk pumpkin, egg, and vanilla into cereal mixture. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into prepared muffin cups sprinkle evenly with pecan chips. Sprinkle with cinnamon-sugar topping.

Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool on wire rack 3 minutes. Remove from pan to wire rack. Serve warm or at room temperature.

Nutrition Information:

Calories: 141 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 335 mg, Fiber: 3 g


No pumpkin – no problem. You can certainly use a canned pumpkin puree with these pumpkin pecan muffins!

These Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping are so bright and fresh – they will make a cozy Thanksgiving morning breakfast. And a warming fall treat. And a pretty good dessert!

Crumbly on the outside and very delicious on the inside!

I had one for breakfast this morning with a cup of hot tea and it was just the perfect balance of protein and carbs to start the day with.


Recipe Summary

  • cooking spray
  • ½ cup almond milk, at room temperature
  • 2 tablespoons distilled white vinegar
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 (15 ounce) can pumpkin puree
  • ½ cup maple syrup
  • ½ cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • ⅓ cup rolled oats
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup coconut oil, melted and slightly cooled
  • ½ cup pecan pieces, chopped

Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.

Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.

Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.

Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.

Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.

Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.

Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.


Pumpkin Muffins with Pecan Streusel

These will make your kitchen smell like the holidays. The muffins are moist, flavorful, and have a good crunch from the streusel nut topping.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 cup Canned Pumpkin
  • ½ teaspoons Vanilla Extract
  • ⅓ cups Vegetable Oil
  • 2 Eggs (large)
  • 1 teaspoon Pumpkin Or Apple Pie Spice
  • 1-¼ cup Sugar
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • FOR THE STREUSEL:
  • ¼ cups All-purpose Flour
  • 2-½ Tablespoons Brown Sugar
  • ⅛ cups Pecans Or Walnuts, Chopped
  • 1-½ Tablespoon Butter, Softened

Preparation

1. Preheat oven to 350ºF. Line 12 muffin tim with liners.
2. Combine the flour and baking powder.
3. Combine the pumpkin, vanilla, oil, eggs, pie spice, sugar, baking soda, and salt until smooth.
4. Slowly whisk the flour mixture into the pumpkin mixture. Fill each muffin cup 3/4 full (I use a ice cream scoop). Sprinkle streusel over each muffin (see instructions below).
5. Bake for 20-30 minutes, or until a toothpick inserted into the muffin comes out clean.
6. Cool in the pan on a wire rack for 5 minutes, then transfer the muffins from the pan to rack and cool completely.

For the streusel topping:
1. In a small bowl, combine the flour, brown sugar, nuts, pie spice (or cinnamon), and butter.
2. I use a tablespoon measure to distrubute the streusel on each muffin.


Pumpkin, Raisin & Pecan Muffins

I made a pumpkin pie for my sister and brother-in-law a couple of weeks ago as part of her new parents care package. I ended up with excess filling, so I added some flour and other ingredients and made some Pumpkin, Raisin & Pecan Muffins. With a little bit of tweaking I re-made these muffins a few days ago.

The first time I made these I didn&rsquot measure anything out, and just hoped for the best, dumping in ingredients and baking them off &ndash they ended up quite stodgy and heavy. The second time I made these, I did measure ingredients out, and they turned out a lot better. I&rsquom sure further tweaking might make them lighter still, but we all enjoyed the texture of these muffins &ndash moist and gooey &ndash hubby commented like honey cake, and asked if I had put honey in them. Maybe the condensed milk gave it that flavour?

I&rsquove never designed my own baking recipe before, so I&rsquom pretty pleased that these turned out so yummily! I hope you give them a try! I know I&rsquom going to make them again (and again!!)

You will need condensed milk, pumpkin puree, self raising flour, baking powder, caster sugar, eggs, cinnamon, ginger, nutmeg, salt, eggs, raisins and pecans.

Start by mixing the condensed milk and pumpkin together until well combined.

Then in with all the other ingredients &ndash flour, baking powder, salt, sugar and eggs followed by the spices and stir until just mixed.

Then add the raisins and chopped pecans, and fold in.

This mixture gave me 12 large muffins. When I say large muffins, the cases that I had bought a while ago were too big for my muffin pan!! I would say you might get 18 regular size out of this mixture, but it will depend on how much you fill up the cases.

I had to put my muffin cases into a regular ovenproof dish and hope that they didn&rsquot go everywhere when baking in the oven!

They were fine! A little bit on the square side&hellipand almost like the texture of scones.

We enjoyed our pumpkin, raisin and pecan muffins with a lovely cuppa, and the rest got frozen for another time. Defrosted quickly and were just as good&hellipa little sticky, but I&rsquom putting that down to the condensed milk.


Pumpkin Muffins with Pecan Crumb Topping

Preheat oven to 350ºF or 180ºC. Line muffin pans with liners or spray with cooking spray.

In a mixing bowl, sift flour, salt, baking powder, baking soda, and spices. (Feel free to use 2 teaspoon of pumpkin pie spice if you like, instead of mixing cinnamon, mace, all-spice and nutmeg.)

In the bowl of an electric mixer (or another big mixing bowl), beat butter and sugar until mixed. Add eggs one at a time, beating well on medium speed after each addition, until light and fluffy, about 2 minutes. Add vanilla and pumpkin puree and mix to combine. You might have to scrape the sides of bowl a few times. A rubber or silicone spatula comes in handy for this. Slowly add flour mixture while mixer is at lowest speed. Beat until just combined and do not over-mix.

To make the crumb topping, in a separate bowl, add all the crumb topping ingredients and mash together with a fork until thoroughly combined.

Using an ice cream scoop or ¼ cup measure, divide muffin batter among muffin pans, filling each muffin about ¾ full. Once all the batter has been used, top each muffin with the crumb topping. Bake in the middle rack of the oven for about 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool the muffins on a cooling rack for 10 minutes.


Maple Pumpkin Pecan Muffins

Here we go, another muffin recipe. What can I say, my family loves them. It&rsquos probably the most favorite breakfast or snack food that we can ALL agree on.

I&rsquove made Pumpkin Muffins before, but that recipe had chocolate chunks in it. I wanted to try something a little different. More fall tasting. Healthier. Something along the lines of Maple Pumpkin Pecan Muffins.

I found a good looking recipe to use as my base and made some changes to it. Whole wheat flour. Ground Flax Seed. Part real maple syrup for the sweetener (YUM).

A little more pumpkin and a little less oil. For the pecan streusel topping I put on the Pumpkin Muffins I used the recipe for streusel from the Zucchini Cherry Muffins with Pecan Streusel Topping because I really liked the amounts in that recipe.

These muffins taste just like fall. I love the hint of maple syrup with the pumpkin. I am really ready for fall. It&rsquos been incredibly hot this year. Hotter earlier and longer than ever in the 4 years I&rsquove lived here.

Last week we could still wear shorts, sandals and t-shirts. October is finally cooling off a bit, but it&rsquos the kind of weather we should have been having all of September.

With or without the weather&rsquos cooperation, I&rsquom ready for fall baking!

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall &ndash So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I&rsquove just shared my favorite Pumpkin Recipes for you to try this fall.

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