Wednesday, November 19, 2008

Jumbo Pumpkin Pecan Muffins

I found this recipe in the October/November Taste of Home magazine!
I made them in a regular muffin pan and added chocolate chips instead of Pecans!
2 1/2 cups flour
1/2 cup sugar
1/4 cup brown sugar
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup oil
1 tsp vanilla
1/2 cup chopped pecans
TOPPING:
1/3 cup brown sugar
1/3 cup finely chopped pecans
1/4 cup flour
1/4 cup cold butter
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In a large bowl, combine first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined muffin cups 3/4 full. (or fill about 14 regular sized muffin cups!)
In a small bowl, combine the topping ingredients. Cut in butter until crumbly. Sprinkle over batter.
Bake at 375 for 25-30 minutes or until toothpick comes out clean! Cool 5 minutes before removing from pan to a wire rack!

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