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Course : Bread, Breakfast, Cakes
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Christmas, Fall, Thanksgiving, Winter
 
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Pumpkin Pecan Muffin Recipe

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more pumpkin muffins and quick bread recipes.

INGREDIENTS:

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed pumpkin, fresh cooked or canned
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup milk
  • 1/2 cup chopped pecans

PREPARATION:

Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each. Add pumpkin and beat well. Combine 1 3/4 cups flour, baking powder, salt and spices; mix well. Add flour mixture to butter and sugar mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Dredge pecans in remaining 1/4 cup of flour; fold into batter. Spoon batter into greased muffin cups, filling 2/3 full. Bake at 400° for 25 minutes or until golden. Makes about 18 muffins.

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