We love pumpkin muffins around here, so for breakfast one Saturday morning, I made these Pumpkin Pecan Muffins. They were such a hit! Make a batch and enjoy with a cup of coffee.
Gosh, I love pumpkin season 🙂 .
This recipe yields about 1½ dozen muffins.
Shopping List 1 cup of sugar 1/3 cup vegetable oil 1 egg 1 (15 oz) can of pumpkin (I used Libby’s) 2 cups of all purpose flour ½ teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup of chopped pecans
Preheat oven to 350 degrees.
Place cupcake liners in a muffin tin (use two tins if making more than one dozen). Set aside.
In a mixing bowl, beat sugar, vegetable oil and egg with an electric mixer. Beat in pumpkin. Set bowl aside.
In a second mixing bowl, whisk together with a fork your flour, baking soda and pumpkin pie spice.
Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Stir in your pecan pieces. Next, divide batter between the muffin tin and bake 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.
Allow muffins to cool 10 minutes before removing from the pan to finish cooling.