Jumbo Pump­kin Pecan Muffins

PREP: 25 min. • BAKE: 25 min. MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU - —Jan­ice Christof­fer­son, Ea­gle River, WI

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.

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