Shelly's Recipe

PECAN-TOPPED PUMPKIN MUFFINS

Category: Muffins

2 1/4 cups flour
2 1/2 tsp baking powder
2 tsp pumpkin-pie spice
3/4 tsp salt
1 cup milk
3/4 cup solid-pack pumpkin (not pumpkin-pie mix)
1/2 cup packed dark brown sugar
4 tbsp butter, melted
2 tsp vanilla extract
2 large eggs
1/2 cup pecans, toasted and chopped

Preheat oven to 400. Grease 12 muffin-pan cups.

In large bowl, combine dry ingredients.

In medium bowl, with wire whisk, mix milk, pumpkin, brown sugar, melted butter, vanilla, and eggs until blended; stir into flour mixture until just moistened.
Spoon batter into muffin-pan cups. Sprinkle tops with chopped pecans. Bake 25 to 30 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm. Or, cool completely on wire rack; reheat if desired.