Pumpkin Pecan Muffins

These homemade pumpkin pecan muffins are soft, warmly spiced and filled with toasted pecans. They’re perfect with a cup of coffee for breakfast or an afternoon treat—and they don’t need any fancy topping to be delicious!

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• 1 cup pumpkin purée
• 2 large eggs
• ½ cup butter, melted and slightly cooled
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• ¾ cup chopped toasted pecans

Instructions

1. Preheat the oven to 375°F. Line muffin pans with 18 paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
3. In a large bowl, whisk together the pumpkin, eggs, melted butter, brown sugar, granulated sugar, milk and vanilla.
4. Add the dry ingredients to the pumpkin mixture. Stir just until combined—don’t overmix.
5. Fold the toasted pecans evenly into the batter.
6. Divide the batter among the 18 muffin cups, filling each approximately ¾ full.
7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
8. Cool in the pans for about 5 minutes, then transfer the muffins to a cooling rack.

From My Kitchen to Yours,
Rhonda