Pumpkin butter and pecans make an extra-special muffin, perfect for fall and winter brunches and holiday parties. Here's a larger photo.
Yield: Makes 15 to 16 Muffins
Ingredients:
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon, divided
- 2 large eggs
- 1 cup pumpkin butter, about 12 ounces
- 1/3 cup canola oil
- 4 tablespoons milk or half-and-half
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, divided
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Preparation:
Grease and flour muffin pans or line with muffin/cupcake papers.
Heat oven to 325°.
In a large bowl, combine the sugar, flour, soda, baking powder, salt, nutmeg, and 1 1/2 teaspoons of the cinnamon.
In a small bowl, whisk together the eggs, pumpkin butter, canola oil, milk or half-and-half, and vanilla. Add to the dry ingredients, stirring until well blended. Stir in 3/4 cup of the chopped pecans. Fill muffin cups about 2/3 full. Combine the remaining 1/4 cup of pecans with the remaining 1/2 teaspoon cinnamon and 1/4 cup brown sugar. Sprinkle a little over each muffin. Bake for about 30 minutes, until muffins spring back when lightly touched with a finger.
Makes about 15 to 18 muffins.
