Pumpkin Pecan Muffins

​This weekend we managed to fit a whole lot of activities into two and a half super jam packed, fun- filled days.  Among our Saturday activities was a trip to the pumpkin patch.   Even though it was nearly dark when we arrived, we were determined to find "the great pumpkin."

​After much searching we came home with two beautiful pumpkins.   I can hardly wait to carve them.  ​I have another great pumpkin recipe for you today.
Jumbo Pumpkin Pecan Muffins from the Taste of Home Fall Baking magazine.

Pumpkin Pecan Muffins
2 1/2 cups flour
1/2 cup sugar
1/4 cup 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 oil
1 teaspoon vanilla
1/2 cup chopped pecans

Topping
1/3 cup brown sugar
1/3 cup chopped pecans
1/4 cup flour
1/4 cup cold butter

Combine first 7 ingredients.  

Combine pumpkin, eggs, buttermilk, oil and vanilla.  

Stir into dry ingredients.  Fold in pecans.  Fill 9 jumbo paper lined muffin cups.

Combine topping ingredients with a pastry cutter.  Sprinkle over batter.  Bake 25 minutes at 375.  

​These muffins were really tasty.  We ate some warm out of the oven and then again for breakfast on Saturday morning.  They were super moist but not at all greasy.  With all the pumpkin we've been eating lately, we are loaded up on vitamins A and C.

Before we made it to the pumpkin patch yesterday we had been to Eggotberfest and to my daughter's soccer game.  

Her team won their game 3-2 in a very tight match.  She scored 2 goals - way to go thunder foot!  After the game, we all went out for frozen custard.  

Ciao!

Click here for a printable version of this recipe