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Pumpkin Pecan Muffins Recipe

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This recipe for Pumpkin Pecan Muffins, by , is from Mom's Favorite Recipes, 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!

Teresa Sims


2 1/4 cups all purpose flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
3/4 tsp salt
1 cup milk
3/4 cup pumpkin (either canned or pureed)
1/2 cup packed dark brown sugar
4 Tbsp. margarine or butter (1/2 stick), melted
2 tsp vanilla extract
2 large eggs
1/2 cup toasted and chopped almonds

Preheat oven to 400 Grease twelve muffin pan cups. Do not use paper cupcake inserts

In large bowl, combine flour, baking powder, pumpkin pie spice, and salt.

In medium bowl, with wire whisk, mix milk, pumpkin, brown sugar, melted margarine, vanilla, and eggs until blended

Stir the wet mixture into the dry mixture until moistened.

Mix in the pecans.

Spoon batter into muffin pan cups. Bake 25-30 minutes or until a toothpick inserted into center of muffin comes out clean.

Immediately remove from pan and serve warm or cool completely on wire rack.

Personal Notes:
Personal Notes:
to reheat wrap in foil and heat in 350 oven for 20 minutes




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