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pumpkin pie muffins

(1 rating)
Recipe by
Stormy Stewart
Mio, MI

This creative muffin seams to be a wedding between a pumpkin pie and a pecan pie. The blessed union created a muffin you just can't stop eating. I top these with this mix before baking for a true bakery experience

(1 rating)
yield 12 muffins

Ingredients For pumpkin pie muffins

  • 2 c
  • 3/4 c
    brown sugar, firmly packed
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
    each; ginger and nutmeg
  • 1/4 tsp
  • 1/4 c
  • 1/2 c
    butter, melted and cooled
  • 3/4 c
    canned pumpkin
  • 2 lg
    eggs, beaten
  • 3 Tbsp
  • 1 tsp
  • 3/4 c
    chopped pecans or walnuts
  • 3/4 c
    chopped dates (optional)

How To Make pumpkin pie muffins

  • 1
    Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl,stir together first 9 ingredients. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

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