JUMBO PUMPKIN PECAN MUFFINS

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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

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.

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