Name: Pumpkin-Pecan Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Butter - ½ cup; White sugar - ¼ cup; Brown sugar - ¼ cup; Pumpkin Puree - 1 cup; Almond milk - ¼ cup; Eggs, beaten - 2; Vanilla extract - ¼ teaspoon; Whole wheat flour - 2 cups; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; Ground flax seed - 2 tablespoons; Ground cinnamon - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Ground allspice - ¼ teaspoon; Ground cloves - ¼ teaspoon; Chopped pecans - ½ cup

Ingredients for - Pumpkin-Pecan Muffins

1. Butter ½ cup

2. White sugar ¼ cup

3. Brown sugar ¼ cup

4. Pumpkin Puree 1 cup

5. Almond milk ¼ cup

6. Eggs, beaten 2

7. Vanilla extract ¼ teaspoon

8. Whole wheat flour 2 cups

9. Baking powder 2 teaspoons

10. Baking soda 1 teaspoon

11. Ground flax seed 2 tablespoons

12. Ground cinnamon 1 teaspoon

13. Ground nutmeg ¼ teaspoon

14. Ground allspice ¼ teaspoon

15. Ground cloves ¼ teaspoon

16. Chopped pecans ½ cup

How to cook deliciously - Pumpkin-Pecan Muffins

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.

2 . Stage

Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.

3 . Stage

Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.

4 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.