Recipe: Pumpkin Pecan Muffins
January 9, 2007 8:21pm CST
Pumpkin Pecan Muffins Ingredients: 2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 2/3 cup brown sugar 1 teaspoon vanilla extract 1 cup pumpkin puree 2 eggs (beaten) 1/2 cup chopped pecans Directions: In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely. Anyone else have a Muffin Recipe they would like to share?
• United States
10 Jan 07
Apple Walnut Muffins 1 3/4 cups all-purpose flour 1/2 cup brown sugar, packed 1/4 cup granulated sugar 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ground allspice dash ground nutmeg 1/2 teaspoon salt 1 large apple, finely chopped, about 1 cup 1 large egg 1/2 cup vanilla yogurt (about 1 6-ounce container) 1 teaspoon vanilla extract 1/2 cup applesauce 6 tablespoons butter, melted . Topping Mixture: 3 to 4 tablespoons finely chopped walnuts or pecans 3to 4 table spoons of packed brown sugar
17 Jan 07
my fvaourite is blue berry muffind here is the lovely recipe for you Awesome Blueberry MuffinsThese blueberry muffins get extra flavor from applesauce and spices.Ingredients: • 2 cup(s) all-purpose flour • 1 1/2 tsp baking powder • 1/2 tsp baking soda • 1 tsp ground cinnamon • 1/2 tsp ground nutmeg • 1/8 tsp table salt • 3/4 cup(s) buttermilk • 2/3 cup(s) brown sugar • 1 large egg(s) • 1 1/2 tbsp vegetable oil • 1 tsp vanilla extract • 1 cup(s) unsweetened frozen blueberries • 2 cup(s) unsweetened applesauce Method: 1. Position a rack in the center of the oven and preheat to 350F. Lightly spray twelve nonstick muffin cups. 2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside. 3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the blueberries until the flour is incorporated. Do not over mix. 4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups. Serve warm or cool. Notes: Substitute 1/4 c chocolate chips for the blueberries -- 4 points each hope u liked it