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Pumpkin Pecan Muffins

Easy Pumpkin Pecan Muffins for Heartwarming Fall Mornings

Delight in these Pumpkin Pecan Muffins, a perfect fall breakfast treat that's moist and flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Provides structure; measure accurately.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1 te teaspoon Baking Soda Helps with browning.
  • 1 teaspoon Sea Salt Enhances flavor.
  • 1 cup Granulated Sugar Adds sweetness.
  • ½ cup Brown Sugar Contributes moisture and deeper flavor.
  • ½ teaspoon Ground Nutmeg Infuses warm flavor.
  • 1 teaspoon Cinnamon Star spice of fall.
  • 1 cup Chopped Pecans Provides crunch.
  • 2 large Eggs Binds ingredients.
  • 1 teaspoon Vanilla Extract Adds richness.
  • ½ cup Vegetable Oil Keeps muffins moist.
  • 1 cup Pumpkin Puree Core ingredient for flavor and moisture.
For the Crumble Topping
  • ½ cup Chopped Pecans Adds crunch.
  • ⅓ cup Brown Sugar Sweetness for topping.
  • 1 teaspoon Cinnamon Key spice.
  • ½ cup All-Purpose Flour Creates crumbly texture.
  • ¼ cup Butter Provides richness.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and prepare a muffin tin with liners or spray it with oil.
  2. In a mixing bowl, combine dry ingredients: flour, baking powder, baking soda, sea salt, granulated sugar, brown sugar, nutmeg, cinnamon, and chopped pecans.
  3. In another bowl, whisk the eggs and mix in vanilla extract, vegetable oil, and pumpkin puree until smooth.
  4. Fold the wet ingredients into the dry ingredients, mixing just until combined.
  5. Fill each muffin cup with batter, either all the way or two-thirds full.
  6. In a small bowl, mix topping ingredients: chopped pecans, brown sugar, cinnamon, flour, and cut in softened butter until crumbly.
  7. Sprinkle the topping over the muffin batter and bake for 25-35 minutes.
  8. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use an ice cream scoop for evenly sized muffins, and check for doneness with a toothpick.

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