Pecan-Pumpkin Muffins Recipe
Becky Luigart-Staynerwe Like to Keep a Batch of These Easy to Make Muffins on Hand in the Fall for Whoever Happens to Be Stopping over — Whether It's School...
We like to keep a batch of these easy to make muffins on hand in the fall for whoever happens to be stopping over — whether it's school friends visiting the kids, a neighbor stopping by to chat, or a relative dropping in. There's just nothing more welcoming than a sweet treat to go with a cup of coffee.
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- Yields:
- 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
Ingredients
For the muffins:
- 1/4 c.
canola oil
- 2
large eggs
- 1 c.
granulated sugar
- 1/3 c.
water
- 1 c.
pure pumpkin puree
- 1 3/4 c.
all-purpose flour, spooned and leveled
- 1/2 tsp.
baking powder
- 1/2 tsp.
baking soda
- 3/4 tsp.
kosher salt
- 3/4 tsp.
pumpkin spice powder
- 1/4 tsp.
pure vanilla extract
- 1 c.
chopped toasted pecans, plus more for garnish
For the glaze:
Directions
- Step 1Make the muffins: Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk together oil, eggs, granulated sugar, water, and pumpkin in a bowl. Add flour, baking powder, baking soda, salt, pumpkin spice, and vanilla and stir to combine. Stir in pecans.
- Step 2Transfer batter to prepared pan, dividing evenly. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool in pans on a wire rack, 5 minutes. Remove from pans and cool completely.
- Step 3Make the glaze: Whisk together confectioners’ sugar, cream, and pumpkin spice in a bowl. Drizzle over muffins and garnish with pecans.
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Elena Rostova holds a Master's degree in Public Health Journalism. She covers groundbreaking medical research, holistic wellness trends, mental health awareness, and nutritional science.
