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Pecan Topped Pumpkin Muffins

Description: This is an adaptation of a pumpkin bread recipe, adding a pecan half on each muffin.

Contributed by: Dan Musicant

1 cup mashed cooked pumpkin or winter squash
5 Tablespoons melted butter
5 Tablespoons Milk
1 Teaspoon Vanilla
2 beaten eggs
16 chopped, pitted dates
1.75 cups flour
1 Teaspoon baking powder
0.5 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon cinnamon
0.5 Teaspoon nutmeg
1 1/3 cups sugar

Preparation Directions:
  1. Pre-hat oven to 350 degrees.
  2. Mix together: mashed cooked pumpkin or winter squash, melted butter, milk, vanilla, beaten eggs, chopped pitted dates
  3. Mix with: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar
  4. Grease muffin pans, or use baking cups.
  5. Pour batter into muffin pans.
  6. Top each muffin with a pecan half.
  7. Bake for 20 minutes.
  8. Allow to cool before serving.

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