Pumpkin Pecan Muffins Recipe

Overview:

Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Yield: 36 muffins

Description: These delightful Pumpkin Pecan Muffins boast a surprise topping of crunchy pecans and oats, making them an ideal treat to kickstart your day. Perfectly balanced in sweetness, they freeze beautifully, making them a convenient option for busy mornings or as a delightful snack any time of day. Children adore them, making them a hit with the whole family.

Recipe Category: Quick Breads
Keywords: Breads, Fruit, Vegetable, Nuts, < 60 Mins, Oven

Nutrition Facts (per serving):

Calories: 210.6
Fat: 9.3g
Saturated Fat: 1.4g
Cholesterol: 24.4mg
Sodium: 165.9mg
Carbohydrates: 30.4g
Fiber: 0.8g
Sugar: 20g
Protein: 2.4g

Ingredients:

Ingredient	Quantity
Light brown sugar	1/2 cup
Pecans	1/2 cup
Butter	1/4 cup
Sugar	1 cup
Eggs	3
Pumpkin	1 cup
Self-rising flour	4 cups
Cinnamon	1 tsp
Nutmeg	1 tsp
Allspice	1 tsp
Water	1 cup

Note: Additional pecans for topping.

Instructions:

Preheat the oven to 375 degrees Fahrenheit.
Prepare 2 1/2-inch muffin tins with muffin liners.
Prepare the surprise topping by combining brown sugar, pecans, oats, and butter in a food processor or blender. Pulse the mixture 10 times until it becomes crumbly and well combined. Set aside.
In a large mixing bowl, combine sugar, oil, eggs, and pumpkin. Use an electric mixer set on medium-low speed to beat the mixture until well combined, about 1 minute.
Add the flour and spices to the bowl, then pour in a portion of the water. Beat the mixture on low speed until just combined.
Gradually add the remaining water while continuing to beat on low speed until the batter is well combined.
Stir in chopped pecans until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin pans, filling each three-quarters full.
Top each muffin with 2 teaspoons of the prepared topping mixture.
Place the muffin pans in the preheated oven and bake for 20 to 25 minutes, or until the muffins spring back when lightly pressed with your finger and the pecans on top are golden brown.
Remove the muffin pans from the oven and allow them to cool on a wire rack for a few minutes.
Carefully remove the muffins from the pans and transfer them to the wire rack to cool completely.
Repeat the baking process as needed to bake all the muffins.
To freeze, allow the muffins to cool completely, then place them in zipper-lock bags and store them in the freezer for up to six months.

Enjoy!

These Pumpkin Pecan Muffins are a delightful combination of flavors and textures, making them a favorite for breakfast, brunch, or a midday snack. Whether enjoyed fresh out of the oven or thawed from the freezer, they are sure to satisfy your cravings for something sweet and satisfying.