Monday, October 25, 2010

Pumpkin Pecan Muffins

It is that time of year where everywhere you look there are pumpkins!  Pumpkins are not only good for jack-o-lanterns, but are great additions to everyday recipes.  This recipe for Pumpkin Pecan Muffins makes a great breakfast item and can also be served a la mode for dessert.

1 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup STAR Extra Light Olive Oil plus more for oiling muffin pan
1 egg
3/4 cup chopped pecans

Preheat oven to 375ºF.
In large bowl, whisk flour with baking soda, pie spice and salt.
In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended. Stir in dry ingredients just until completely incorporated. Fold in pecans.
Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins


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