These are the easiest Pecan Pumpkin Muffins and here is a recipe using pumpkin to bake, and it has a wonderful crumb topping, dont you just love those. I always find them at Mimi’s Cafe. Enjoy!
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/3 cup finely chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- In a large bowl, combine the first seven ingredients. In another
- bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir
- into dry ingredients just until moistened. Fold in pecans. Fill six
- greased or paper-lined jumbo muffin cups three-fourths full.
- In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
- Bake at 375° for 25-30 minutes or until a toothpick inserted near
- the center comes out clean. Cool for 5 minutes before removing from
- pan to a wire rack. Serve warm. Yield: 6 muffins.
Since I have only made the recipe once, next time I would like to try applesauce in place of the white sugar and I would make these into smaller muffins cutting the calories per serving.
Still get that same great taste in smaller serving if you can control yourself. Me...hum, its the crumb topping that I like!
Hint I have recently read in recipes, use some brown sugar to sprinkle on top of the muffins it crystalizes and makes a crispy top.
Also if you dont have buttermilk you can use 1/2 milk or almond milk and 1 tsp. lemon juice.
Also if making small muffins I used 400 degrees for 15 minutes
Large Muffins 375 for 25-30 minutes when toothpick inserted comes out clean. You know your oven so these are suggestions from my experience
Twitter | Bloglovin | Facebook | Pinterest | Instagram
Signup For Latest-You Choose Updates
I found this recipe while I was visiting Taste Of Home
This post has affiliate links, which means I might earn some cash if you click on a link, with no cost to you.
I have a supply of pumpkin I bought on sale and need to use it before this year’s supply is available and I was in the mood to bake for my grandson, really I don’t need an excuse but he loves my goodies and is always ready and because he likes toaster pastries and since we all know they have ingredients that are not so healthy for us, I went in search for recipes similar to toaster pastries to make. He kept talking about squash and pumpkin so this is perfect.
I used the store-bought pie pastry from Pillsbury, which means faster to the finish and just the right thickness. These were easy to make and taste great, their small and just right to hold for eating. It could be used in school lunch and could change up the filling for fruit filling, sugar-free jam, or fresh fruit compote thicken with a bit of cornstarch and sugar.
- For the Filling:
- 1 1/3 cup pumpkin puree
- 1/4 cup evaporated milk
- 1 egg, beaten
- 1/3 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 Ready Made Pie Crusts
- I cup powder sugar sifted
- 2 tbsp milk
- 1/2 tsp. vanilla
- Make the filling stirring all ingredients together in no special order.
- Pour into a oven proof dish or pan and bake in oven at 400* for 15-20 minutes until a custard like consistency. Remove from oven and cool.
- Reduce temperature to 350*
- I smoothed the pie crusts and cut into circles using a cutter the size of a large tuna can. I actually used a Pampered Chefs Pie cutter-crimper.
- I was able to make about 14 using the remainder of crust and re-rolling and cutting until I used up all the pie crust.
- When the filling was cool I placed about a heaping tablespoon of filling in the center of the circle, folded over and crimped the edges. If you dont have a crimper you can use a fork to seal the edges.
- Place on parchment paper to bake for 25 minutes at 350*
- Let cool on wire racks.
- To make icing combine the 3 ingredients until smooth
- Drizzle with icing and cool.
- Once completely cooled, I placed mine in a tight fitting container, layering with parchment paper.
- These are so good and you can serve these with whipped cream or just by themselves. Delicious!
For the ingredients for the filling, I used the recipe from Center Cut Cook The filling is pre-cooked before going into the pastry so it is easy to handle. I might add it is not as sweet as a pumpkin pie filling, which is also a good thing as I’m not a fan of sweet filling and many times I reduce the amount of sugar in a recipe. And to make my task even easier I use the Pampered Chef pie cutter and crimper I have had for over 20 years and never used, lol So now the recipe
If you need to make the crust here is the simple recipe.
- 2½ cups all-purpose flour
- ½ tsp table salt
- 1 cup salted butter, diced and chilled
- ½ cup very cold ice water
- 1 egg, beaten with 2 tsp water (for egg wash)
- coarse sugar for sprinkling
Make the Dough: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in the diced cold butter until mixture resembles coarse crumbs, with small chunks of butter still visible. One tablespoon at a time, add ice water to the mixture until it holds together. It should stick together when pinched but not feel sticky. Work dough sparingly with cold fingers or pastry cutter, but do not overwork the dough. Form 2 dough balls, wrap in plastic and chill at least 1 hour. Original Recipe from Once Upon A Recipe
My Recipes was Featured on Create With Joy with her Pumpkin Spice Muffins
I might receive compensation if you make a purchase after clicking an affiliate link at no cost to you.
Bulu Box 3 Month Subscription