Toasted Pecan Pumpkin Muffins

May 1, 2023

INGREDIENTS

  • 2-3/4 cups all-purpose flour
  • 3-1/4 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons McNess ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 cup maple syrup
  • 1 cup chopped pecans
  • 1 15 ounce. can pumpkin puree

INSTRUCTIONS

  1. Preheat oven to 300 degrees F. Line your muffin tins with cupcake liners. On a sheet pan, toast nuts for 8 minutes. Remove from oven and reset the temperature to 350 degrees F.
  2. In a small bowl, combine 2/3 cup of the granulated sugar, the warm pecans and 1 teaspoon of the cinnamon. In a large bowl, whisk together the flour, baking soda, salt and remaining 1 teaspoon cinnamon.
  3. In a large bowl, whisk together the remaining 2-2/3 cups of granulated sugar, pumpkin, oil, eggs and maple syrup.
  4. Add the wet ingredients all at once into the flour mixture. Stir until just moistened, batter will look lumpy.
  5. Spoon the batter into prepared muffin cups. Fill the cupcake liners only to 3/4 full. Sprinkle with the pecan mixture.
  6. Bake for 23 to 26 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool muffins on wire racks for 10 minutes. Remove and cool on wire racks.
  8. Once muffins have cooled you can serve them or add powdered sugar to the tops, or a a simple drizzle icing.
  9. For optional drizzle: Add 1 rounded cup of confectioner’s sugar and 2 to 3 tablespoons of milk, whisk together and drizzle over the top of the muffins.

ENJOY!