Pumpkin Pecan Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup pure pumpkin
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup orange juice
  • 1/2 cup chopped toasted pecans
  • Coarse bakers’ sugar for tops, optional

Directions

  1. Preheat oven to 350°.
  2. Grease 12 regular-size muffin cups.
  3. Combine flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt in a medium bowl and whisk to mix.
  4. Combine sugar, pumpkin, eggs, oil and juice in a large bowl and whisk until well combined.
  5. Add flour mixture to pumpkin mixture; stir just until moistened.
  6. Stir in pecans.
  7. Spoon batter into prepared muffin cups and sprinkle with coarse sugar.
  8. Bake 25 minutes or until a toothpick inserted in centers comes out clean.
  9. Cool in pans on wire racks for 10 minutes; remove muffins from pan and cool completely.
  10. Makes 12.