Christmas music has started in our house (honestly, it started about 2 weeks ago, but that’s embarrassing!), so that means lots of pumpkin stuff! My favorite was Pumpkin bread, until last week when I made these. They called for pecans, but I substituted chocolate chips, can’t go wrong there!
They froze great and I just took a few out at night and heated them up in the morning for breakfasts! So yummy!
Click “keep reading” for recipePumpkin Pecan Muffins
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
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans (or chocolate chips!)
1/3 cup packed brown sugar
1/3 cup finely chopped pecans (or, again, chocolate chips)
1/4 cup all-purpose flour
1/4 cup cold butter
In a large bowl, combine the first 7 ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill greased muffin tins 3/4 full (it made 15 for me).
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter (I found you could be generous and still have enough for all of them!). Bake at 350 for 25-30 min. or until a toothpick comes out clean. Cool 5 min and remove from pans to wire rack. Serve warm.