This pumpkin pecan muffins recipe is an adaptation of a pumpkin bread recipe, adding a pecan half on each muffin. Without a doubt, everyone who tries it will just love it. So, bake a batch of these muffins today.
These nutty muffins are sure to be a hit on the holiday snack tray.
Contributed by: Dan Musicant
Pumpkin Trivia: In 1584 upon seeing it for the first time, a French explorer called them “gros melons. This translates into Latin as “pepon”, or a large melon. It wasn’t until the 17th century that American colonists first referred to them as pumpkins.
Pumpkin Pecan Muffins Ingredients
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
Directions How to Make Pumpkin Pecan Muffins
Preheat oven to 350° F. While the oven is heating up, prepare the batter.
Mix together the mashed cooked pumpkin or winter squash, melted butter, milk, vanilla, beaten eggs, chopped pitted dates.
Mix with flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
Grease muffin pans or use baking cups.
Pour batter into muffin pans.
Top each muffin with a pecan half.
Bake for 20 minutes.
Allow the pumpkin pecan muffins to cool before serving.
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