Best Pumpkin Pecan Muffins Recipes

JUMBO PUMPKIN PECAN MUFFINS

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.

PUMPKIN-PECAN MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.
• Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

PUMPKIN PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

JUMBO PUMPKIN PECAN MUFFINS

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.

PUMPKIN CREAM CHEESE MUFFINS W/PECAN STREUSEL

Steps:

• Make Filling a few hours before you begin your muffins. For Filling: In a medium bowl, blend cinnamon and sugar. Add softened cream cheese, mix until smooth. Add Vanilla, stir until combined. Form the mixture into a 14 inch log on a piece of plastic wrap, wrap it, and FREEZE it for at least 2 hours. While it was in the freezer, I formed mine into more of square shaped log when it became more shapeable. (My first try I tried wrapping it in wax paper....I don't recommend this at all. The filling stuck to the paper even after it was frozen. ) When frozen, Slice into 14-1 inch squares
• Before making the Pecan Streusel, combine the vanilla and the cinnamon with a fork in a small (very small) to make a paste; I did mine as I made the filling. Set it aside to air dry (Just trust me on this, it gives the cinnamon a unique warm flavor unlike mixing them separately to the recipe). Blend together all the dry ingredients (including the vanilla infused cinnamon), mix in butter until well combined. Set aside.
• Preheat oven to 350 degrees, Line jumbo muffin tin (s) with paper liners; set aside.
• For Muffins: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In a large bowl combine eggs, sugar, pumpkin puree, oil, and vanilla. Mix until well blended on medium-low speed. With the mixer on LOW speed, gradually add the dry ingredients until just combined.
• To assemble muffins: Fill each muffin well with 2 T of batter (or just enough to cover the bottom). Place a slice of filling into each of the cups. Divide the remaining batter among the muffin cups to completely cover the filling slices. Spoon streusel topping over each of the cups. (Be fairly generous as it will form a nice crispy muffin top). Gently press the streusel down into the wet muffin mixture so it adheres to the muffin. Bake for 30-35 minutes. (Now your home will smell amazing) Remove from oven, let cool in pan for 5 minutes before placing them onto wire racks to cool completely.
• *Warning, don't dig in too quickly , the cream cheese filling can/will burn you!* I was VERY skeptical of the filling process as I thought it would totally melt into the muffin and make it mush. I was pleasantly surprised when I bit into my muffin and had all the filling still in its place and nicely incorporated into the muffin.

APRICOT-PUMPKIN-PECAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
• In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
• Mix in apricots and pecans.
• In another bowl, combine remaining ingredients.
• Beat with a fork or wire whisk until blended.
• Add to dry mixture, mixing until all ingredients are moistened.
• Divide mixture evenly into prepared muffin cups.
• Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Remove muffins to a rack to cool.

JUMBO PUMPKIN PECAN MUFFINS

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.

PUMPKIN-PECAN MUFFINS

Steps:

• Muffin batter:.
• Combine first nine ingredients in bowl and mix well.
• Add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened.
• Fill greased or paper-lined muffin cups 3/4 full.
• Topping:.
• Combine all ingredients except butter in bowl and mix well.
• Cut in butter until crumbly.
• Sprinkle topping over batter in muffin cups.
• Bake in preheated 400 F oven for 15 to 20 minutes or until muffins test done with toothpick.

PUMPKIN-PECAN MUFFINS

Steps:

• Combine topping ingredients until crumbly. Whisk flour, soda, salt and spices. Add pecans. Whisk together eggs, oil, puree and sugar. Add to flour all at once, stirring until just combined. Spoon into lined or greased muffin tins, filling almost to the brim; sprinkle with topping. Bake at 375F for 20-30 min. (15 min. for mini-muffins.)

CHEESE FILLED PUMPKIN PECAN MUFFINS

Steps:

• In a large bowl mix flour, sugar, pecans, pumpkin-pie spice, baking powder and salt.
• In a small bowl mix eggs, pumpkin, sour cream and melted butter.
• Add to flour mixture. Stir until blended only.
• Fill greased muffin tins half full. Place cream cheese cube in the middle and top with more batter.
• Bake approximately 20 minutes in a 400º oven.