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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.