Jumbo Pecan Pumpkin Muffins 25 comments

 in Muffin Recipes / Recipes  tagged Baking / Crumb Topping Muffins / Pecan Pumpkin Muffins are sure to please with a crumb topping / Pumpkin muffins / recipes by

These are the easiest Pecan Pumpkin Muffins Jumbo-Pecan-Pumpkin-Muffins

Here is a recipe using pumpkin to bake, and it has a wonderful crumb topping, dont you just love those. I always find them at Mimi’s Cafe…..

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Pecan Pumpkin Jumbo Muffins

Yield: 6 Muffins

Calories per serving: 666

Fat per serving: 31G

Pecan Pumpkin Jumbo Muffins

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup cold butter, cubed

Instructions

  1. In a large bowl, combine the first seven ingredients. In another
  2. bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir
  3. into dry ingredients just until moistened. Fold in pecans. Fill six
  4. greased or paper-lined jumbo muffin cups three-fourths full.
  5. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
  6. Bake at 375° for 25-30 minutes or until a toothpick inserted near
  7. the center comes out clean. Cool for 5 minutes before removing from
  8. pan to a wire rack. Serve warm. Yield: 6 muffins.

Notes

Since I have only made the recipe once, next time I would like to try applesauce in place of the white sugar and I would make these into smaller muffins cutting the calories per serving.

Still get that same great taste in smaller serving if you can control yourself. Me...hum, its the crumb topping that I like!

Hint I have recently read in recipes, use some brown sugar to sprinkle on top of the muffins to get a more crispy top as it will melt in baking.

Also if you dont have buttermilk you can use 1/2 milk or almond milk and 1 tsp. lemon juice.

Also if making small muffins I used 400 degrees for 15 minutes Large Muffins 375 for 25-30 minutes when toothpick inserted comes out clean. You know your oven so these are suggestions from my experience

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I found this recipe while I was visiting Taste Of Home
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About Karren Haller

I am a +70 Blogger that loves connecting with other women through blogging. A new recipe always intrigues, finding a new craft, creating bracelets occasionally and gardening is a favorite and writing brand reviews is a favorite for my readers. But most of all the connection to other bloggers. Creativity, simple life and getting things done

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