Jumbo Pumpkin Pecan Muffins
PREP: 25 min. • BAKE: 25 min. MAKES: 6 servings
21/2 cups all-purpose flour
1/2 cup sugar
1/₄ cup packed brown sugar 2 tsp. pumpkin pie spice 1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/₄ cup canola oil
1 tsp. vanilla extract
1/2 cup chopped pecans TOPPING 1/3 cup packed brown sugar
1/3 cup finely chopped pecans 1/₄ cup all-purpose flour
1/₄ cup cold butter, cubed
1. In a bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full.
2. For the topping, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 375° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
PER MUFFIN 660 cal., 30g fat (7g sat. fat), 83mg chol., 619mg sod., 89g carb. (41g sugars, 4g fiber), 11g pro.
Perk up an autumn morning with one of these hearty muffins. You’ll love the pumpkin-spice flavor and crumbly nut topping, and so will everyone else.