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Pumpkin-Pecan Muffins

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"I have searched for a moist and delicious healthy pumpkin muffin recipe for a long time. Finally, I modified a very old banana bread recipe and voila--it makes muffins or a loaf and it is fantastic! These muffins also taste great with a cream cheese icing."
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Ingredients

40 m servings 227
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.
  3. Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.
  4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Footnotes

  • Cook's Notes:
  • You can use any type of milk in this recipe.
  • To make a loaf, fill batter into a greased loaf pan and bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.

Nutrition Facts


Per Serving: 227 calories; 12.7 26.5 4.6 48 306 Full nutrition

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