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Pumpkin Muffins
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.
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12 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.