Pumpkin Pecan Muffins
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Ingredients (yields 12)
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons cinnamon
- ¾ teaspoon ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup pure pumpkin
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup orange juice
- ½ cup chopped toasted pecans
- Coarse bakers’ sugar for tops, optional
Directions
- Preheat oven to 350°F.
- Grease 12 regular-size muffin cups.
- Combine flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt in a medium bowl and whisk to mix.
- Combine sugar, pumpkin, eggs, oil and juice in a large bowl and whisk until well combined.
- Add flour mixture to pumpkin mixture; stir just until moistened.
- Stir in pecans.
- Spoon batter into prepared muffin cups and sprinkle with coarse sugar.
- Bake 25 minutes or until a toothpick inserted in centers comes out clean.
- Cool in pans on wire racks for 10 minutes; remove muffins from pan and cool completely.
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