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Pumpkin Pecan Pie Muffins

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Delightful autumn muffins that combine the flavors of pumpkin and pecan pie, perfect for cozy days.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 3/4 cup chopped pecans
  • 1/3 cup corn syrup
  • 1/3 cup brown sugar
  • 1 egg (for the pecan filling)
  • 2 tbsp melted butter

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. Combine the wet ingredients: In another bowl, whisk together the eggs, pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract.
  4. Make the muffin batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
  5. Prepare the pecan filling: In a small bowl, combine the corn syrup, brown sugar, egg, and melted butter, stirring until smooth.
  6. Scoop and fill: Fill each muffin cup one-third full with the pumpkin batter, add a spoonful of pecan filling, and top with more pumpkin batter until 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.

Notes

These muffins freeze beautifully. Wrap them individually and store in a freezer-safe bag.

Nutrition

Keywords: pumpkin muffins, pecan pie, fall recipes, autumn treats, baking

Find it online: https://crunchytable.com/one-bowl-pumpkin-pecan-pie-muffins-busy-fall-mornings/