PUMPKIN-PECAN MUFFINS
This is a tasty, healthy muffin that both kids and adults will love. I got the recipe from a whole foods cookbook published by La Leche League. The ingredients list looks lengthy because many things are included in both the muffin and the topping so I just have two bowls ready and measure for both at the same time. To give an extra nutritional boost, I cut the oil to 1/4 C and add an extra 1/4 C of pumpkin. They come out very moist.
Provided by MNKelly
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 21
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.
Nutrition Facts : Calories 218.4, Fat 12.7, SaturatedFat 3.1, Cholesterol 19, Sodium 148.9, Carbohydrate 24.3, Fiber 1.8, Sugar 12.2, Protein 3
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