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Pumpkin-Pecan Coffee Cake Muffin Recipe

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This recipe for Pumpkin-Pecan Coffee Cake Muffin is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 ¼ teaspoons ground cinnamon
¼ teaspoon pumpkin pie spice
¼ cup cold butter, cut into pieces

Muffins:
1 2/3 cups flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/1/2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 cup cried cranberries (optional)
1 egg
1 cup Libby’s canned pumpkin
¾ cup milk
1/3 cup oil

Glaze
½ cup powdered sugar
1 to 2 Tbsp milk
1 ¼ teaspoons vanilla
Directions:
Directions:
Combine topping ingredients in a small bowl and cut in the cold butter, until the size of a small pea. Set aside.
Mix dry muffin ingredients and wet ingredients in separate bowls.
Stir wet ingredients into dry until moistened. Add topping. Scoop into a muffin pan. This should make a dozen muffins. Bake at 400 degrees for 15-22 minutes and let cool.
Mix glaze ingredients together in a small bowl and drizzle onto cooled muffins.

 

 

 

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