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Print Recipe

Dessert

Pumpkin Pecan Muffins

About the Recipe

Ingredients

yields 12

1 ½ cups all-purpose flour
2 ½ teaspoons cinnamon
¾ teaspoon ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups granulated sugar
1 cup pure pumpkin
2 large eggs
¼ cup vegetable oil
¼ cup orange juice
½ cup chopped toasted pecans
Coarse bakers’ sugar for tops, optional

Directions

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

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