I stole this recipe for Pumpkin Muffins from Nordicware.com. Pumpkin muffins are an easy to make holiday treat! This quick bread muffin batter is a basic muffin recipe with canned pumpkin and chopped pecans added in. A muffin pan with autumn designs make these pumpkin muffins extra special or you can bake the batter in mini muffin pans. These bite size muffins make a great gift, they’re tiny pumpkin breads.
“Make pumpkin bread as the default gift for everyone. It is cheap, it is beloved, and it is carbs.” – Karen Bender, American Novelist (see more quotes in the Quotes tab)
October 26th is National Pumpkin Day (to see more Food Holidays click National Food Holidays) and making these Pumpkin Muffins or Pumpkin Pie Cookies are a great way to celebrate!
Toast ⅓ cup chopped pecans in a dry skillet. Set aside.
Heat oven to 375 F. Grease and flour pan, set aside. In a large bowl, mix 1 ½ cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger and ¼ tsp salt; set aside.
In a medium bowl, add 2 eggs and ⅓ cup brown sugar.
Whisk together until smooth, mix in 16 oz can packed pumpkin and ¼ cup melted butter.
Mix pumpkin and butter into egg mixture until well blended. Make a well in the flour mixture and add pumpkin mixture to flour mixture.
Fold until blended; add in pecans.
Gently stir in the toasted pecans.
Spoon batter into prepared pan, dividing batter evenly.
Bake at 375 F for 20-25 minutes.
Cool 5 minutes in pan; remove from pan and cool completely.
Pumpkin Muffins
Ingredients
- 1 ½ cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- 2 eggs
- ⅓ cup brown sugar
- 1 can (16 oz) packed pumpkin
- ¼ cup butter melted
- ⅓ cup chopped pecans toasted
Instructions
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Heat oven to 375 F. Grease and flour pan, set aside. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside.
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In a medium bowl, whisk eggs and brown sugar together until smooth. Mix in pumpkin and melted butter until well blended. Add egg mixture to flour mixture and stir until blended; stir in pecans. Spoon batter into prepared pan, dividing batter evenly.
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Bake at 375 F for 20-25 minutes. Cool 5 minutes in pan; remove from pan and cool completely.
Recipe Notes
You can use a different pan mold than what the recipe calls for. I used the Harvest Cake Bite Pan instead, using this pan the yield is 36 cake bites. Cook each batch for 15 minutes, and then test with a toothpick. Spray and sugar the pan, instead of flouring the pan. When I made the first batch with flour, the flour cooked onto the bites and wouldn’t rub off after cooling. It left a chalky taste.