↞ recipe box start page
Category: Muffins
Prep Time: Cook Time: Total Time:
For the topping:
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, melted
1/4 cup demerara sugar (raw cane sugar, also called turbinado)
1/2 cup chopped pecans
1/4 teaspoon cinnamon
For the muffins:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups granulated sugar
3/4 cup (1 1/5 sticks) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin
Preheat oven to 350 degrees. Spray two standard muffin pans with non-stick cooking spray.
For the topping:
Combine flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.
For the muffins:
Combine flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a medium bowl and mix well (I like to use a whisk). Set aside. In the bowl of an electric mixer, beat butter and sugar at low speed until just blended. Add eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add pumpkin and beat until combined, scraping down sides of bowl as necessary. Turn speed down to low and mix in flour mixture until just combined. Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about 3/7 full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).
view more member recipes
PUMPKIN PECAN CRUNCH MUFFINS
view my recipes
print
save
Category: Muffins
Prep Time: Cook Time: Total Time:
For the topping:
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, melted
1/4 cup demerara sugar (raw cane sugar, also called turbinado)
1/2 cup chopped pecans
1/4 teaspoon cinnamon
For the muffins:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups granulated sugar
3/4 cup (1 1/5 sticks) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin
Preheat oven to 350 degrees. Spray two standard muffin pans with non-stick cooking spray.
For the topping:
Combine flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.
For the muffins:
Combine flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a medium bowl and mix well (I like to use a whisk). Set aside. In the bowl of an electric mixer, beat butter and sugar at low speed until just blended. Add eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add pumpkin and beat until combined, scraping down sides of bowl as necessary. Turn speed down to low and mix in flour mixture until just combined. Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about 3/7 full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Pecan Crunch
by sgre52160
1 can (15 ounces) pumpkin 1 can (12 ounces) evaporated milk 3 eggs 1 cup granulated sugar 1/2 cup firmly packed brown sugar 6 teaspoons Pumpkin Pie Spice, divided 1 tablespoon Vanilla Extract 1
by sgre52160
1 can (15 ounces) pumpkin 1 can (12 ounces) evaporated milk 3 eggs 1 cup granulated sugar 1/2 cup firmly packed brown sugar 6 teaspoons Pumpkin Pie Spice, divided 1 tablespoon Vanilla Extract 1
Pumpkin Crunch Muffins
by sgre52160
1 3/4 cup flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt and cinnamon 1/4 tsp nutmeg and cloves 1/2 cup nuts, chocolate chips or raisins, chopped 3/4 cup milk 1/3 cup vegetable oil 1 eg
by sgre52160
1 3/4 cup flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt and cinnamon 1/4 tsp nutmeg and cloves 1/2 cup nuts, chocolate chips or raisins, chopped 3/4 cup milk 1/3 cup vegetable oil 1 eg
Banana Pecan Crunch Muffins
by suemunzlinger
12 muffins Ingredients Muffins •1½ cups flour •½ teaspoon cinnamon •1 teaspoon baking powder •1 teaspoon baking soda •¼ teaspoon salt •3 ripe bananas, mashed •⅔ cu
by suemunzlinger
12 muffins Ingredients Muffins •1½ cups flour •½ teaspoon cinnamon •1 teaspoon baking powder •1 teaspoon baking soda •¼ teaspoon salt •3 ripe bananas, mashed •⅔ cu
Spiced Pumpkin Pecan Muffins
by ICOOK2
vegetable oil for lining the muffin cups 2 Tbsp unsalted butter 2 large eggs 2/3 cup brown sugar 1 cup pumpkin puree 1 1/2 cups all-purpose flour 2 tsp baking powder 1 tsp ground cinnamon 1/
by ICOOK2
vegetable oil for lining the muffin cups 2 Tbsp unsalted butter 2 large eggs 2/3 cup brown sugar 1 cup pumpkin puree 1 1/2 cups all-purpose flour 2 tsp baking powder 1 tsp ground cinnamon 1/
Pecan-topped Pumpkin Muffins
by sgre52160
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, m
by sgre52160
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, m
view more member recipes
related CDKitchen recipes
Currant Pumpkin Muffins
Pumpkin Chocolate Chip Muffins
Cinnamon-Sugar Pumpkin Muffins
Pumpkin-Cardamom Muffins
Healthy Pumpkin Muffins
Fried Pumpkin
Boston Market Sweet Potato Casserole
Skillet Pumpkin Apple Pie
Jo's Easy Low Fat Pumpkin Muffins
Pumpkin Low-Calorie Muffins