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

  1. Preheat oven to 350°F.
  2. Grease 12 regular-size muffin cups.
  3. Combine flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt in a medium bowl and whisk to mix.
  4. Combine sugar, pumpkin, eggs, oil and juice in a large bowl and whisk until well combined.
  5. Add flour mixture to pumpkin mixture; stir just until moistened.
  6. Stir in pecans.
  7. Spoon batter into prepared muffin cups and sprinkle with coarse sugar.
  8. Bake 25 minutes or until a toothpick inserted in centers comes out clean.
  9. Cool in pans on wire racks for 10 minutes; remove muffins from pan and cool completely.
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