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Perfect Pecan Pumpkin Muffins

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On Wednesday I shared a great fall dinner dish with you: Butternut Squash Mac N’ Cheese. Well, today we move onto a great fall dessert I would like to share with you. Honestly, with the sugar reduced in these muffins, you could go ahead and pop one for breakfast. You don’t even need to place these into the dessert category. There would be no shame in your game if you did something of the sort and just let me know how it worked out for you…

What’s your favorite fall dish or dessert?

Do you go goo-goo gah-gah over fall desserts like most of the blog world does? I’m sorry but if you don’t, I feel like there is something not right with you. Just sayin’.

Onto the good stuff, here’s the recipe for the Pecan Pumpkin Glazed Muffins for you to make this weekend. While you are at it, get yourself a pumpkin spice coffee or latte to really get yourself into the fall spirit! Cheers to fall…

Perfect Pecan Pumpkin Muffins

Adapted from Pioneer Woman

Makes: 12 muffins

Ingredients for Muffins:

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 4 Tbsp cold butter
  • 1 – 15 oz can 100% pumpkin
  • 1/2 cup almond milk (can do 1/4 cup half and half, 1/4 cup almond milk)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup pecans
  • 1/4 cup craisins (or raisins)

Directions:

  1. In medium bowl, mix together dry ingredients: flour through salt.
  2. With two knives, cut in cold butter creating coarse meal.
  3. In separate bowl, mix together wet ingredients: pumpkin through vanilla.
  4. Add wet mixture into dry ingredients and mix well.
  5. Fold in pecans and craisins.
  6. Grease muffin tin generously.
  7. Fill muffin cups until a bit more than 3/4 way full.
  8. Bake 20 minutes or until toothpick inserted into center comes out clean.
  9. Let cool before removing and icing.
  10. ENJOY!

PS – To be honest, I don’t even think these muffins need the glaze. They are so moist and delicious without the added sugar. So glaze, or no glaze, it’s up to you! If you are interested in glazing these, you could whip up a confectioners’ sugar and creamer glaze to drizzle on top. You could even top these with cream cheese icing but then you would totally knock them out of the breakfast category.

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

4 responses »

  1. Oh Lesley these look and sound wonderful 🙂

    Reply
  2. Pingback: Creamy Pumpkin & Black Bean Soup « be filled up

  3. Pingback: Mascarpone Butternut Squash Ravioli « be filled up

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