"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jumbo Pumpkin Pecan Muffins Recipe

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This recipe for Jumbo Pumpkin Pecan Muffins, by , is from The Leonard/Muller/Kradas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Leonard

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup chopped pecans

Topping:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter

Directions:
Directions:
Preheat over to 375

In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups 3/4 full.

In a small bowl, combine the brown sugar, pecans and flour, cut in butter until crumbly. Sprinkle over batter.

Bake at 375 for 25 - 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Number Of Servings:
Number Of Servings:
6 large

 

 

 

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