Best Jumbo Pumpkin Pecan Muffins Recipes

JUMBO PUMPKIN PECAN MUFFINS

Jumbo Pumpkin Pecan Muffins image

Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 muffins.

Number Of Ingredients 18

Ingredients

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 large eggs, room temperature
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon 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

Steps:

In a large 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 pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.

JUMBO PUMPKIN PECAN MUFFINS

JUMBO PUMPKIN PECAN MUFFINS image

I wanted to make some Jumbo Muffins for a Bake Sale, I found this recipe in Taste of Home. Muffins came out large and moist.

Provided by Robin Dixon

Categories Muffins

Time 50m

Number Of Ingredients 18

Ingredients

2 1/2 c all purpose flour
1/2 c sugar
1/4 c brown sugar, firmly packed
2 tsp pumpkin pie spices
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 (15oz) can(s) pumpkin
1/2 c buttermilk
1/4 c vegatable oil
1 tsp vanilla extract
1/2 c chopped pecans
TOPPING
1/3 c brown sugar, firmly packed
1/3 c finely chopped pecans
1/4 c all purpose flour
1/4 c cold butter

Steps:

1. In a Large 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 pecans. Fill six greased or paper-lined jumbo muffin cups.
2. In a small bowl, 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 toothpick comes out clean. Let cool for 5 minutes then remove from pan.

JUMBO PUMPKIN PECAN MUFFINS

Jumbo Pumpkin Pecan Muffins image

You can make these as muffins or mini breads. Anyway you make them, they are luscious.

Provided by Kimi Gaines @kimijo

Categories Muffins

Number Of Ingredients 18

Ingredients

2 1/2 cup(s) all purpose flour
1/2 cup(s) granulated sugar
1/4 cup(s) brown sugar, firmly packed
2 teaspoon(s) pumpkin pie spice
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 - eggs
1 cup(s) pumpkin, canned (not pie mix)
1/2 cup(s) buttermilk
1/4 cup(s) vegetable oil
1 teaspoon(s) vanilla
1/2 cup(s) chopped pecans
TOPPING
1/3 cup(s) brown sugar, firmly packed
1/3 cup(s) finely chopped pecans
1/4 cup(s) all purpose flour
1/4 cup(s) cold butter

Steps:

Combine first 7 ingredients. In another bowl, whisk eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans.
In small bowl combine topping ingredients. Cut in butter.
Prepare a 12 ct muffin tin with Pam. Fill each cup wit 2/3 of batter. Top each with topping.
Bake at 350F for 20-25 minutes or until wooden pick comes out clean. Cool for 5 minutes and then turn onto a baking rack to cool.