Best 2 Jumbo Pumpkin Pecan Muffins Recipes
Calling all pumpkin and pecan lovers! These jumbo pumpkin pecan muffins are the perfect fall treat. Made with a moist pumpkin muffin base and loaded with crunchy pecans, these muffins are sure to be a hit with everyone. They're also incredibly easy to make, so you can have them ready in no time.
In this article, you'll find two recipes for jumbo pumpkin pecan muffins. The first recipe is for a classic pumpkin pecan muffin, made with all the traditional ingredients like pumpkin puree, cinnamon, nutmeg, and ginger. The second recipe is for a chocolate chip pumpkin pecan muffin, which adds a touch of sweetness and chocolatey goodness to the classic recipe.
Both recipes are easy to follow and require just a few simple ingredients. You'll need all-purpose flour, sugar, baking powder, baking soda, salt, eggs, milk, butter, pumpkin puree, pecans, and optional chocolate chips. The muffins are baked in a jumbo muffin tin, which gives them a large, fluffy shape.
Once they're baked, the muffins are topped with a delicious streusel topping made with brown sugar, oats, and butter. This adds a sweet and crunchy texture to the muffins that complements the pumpkin and pecan flavors perfectly.
These jumbo pumpkin pecan muffins are the perfect way to enjoy the flavors of fall. They're moist, fluffy, and loaded with pumpkin and pecans. They're also easy to make and can be enjoyed for breakfast, lunch, or a snack.
JUMBO PUMPKIN PECAN MUFFINS
Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 muffins.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.
JUMBO PUMPKIN PECAN MUFFINS
I wanted to make some Jumbo Muffins for a Bake Sale, I found this recipe in Taste of Home. Muffins came out large and moist.
Provided by Robin Dixon
Categories Muffins
Time 50m
Number Of Ingredients 18
Steps:
- 1. In a Large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups.
- 2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. sprinkle over batter.
- 3. Bake at 375 for 25 - 30 minutes or until toothpick comes out clean. Let cool for 5 minutes then remove from pan.
Tips:
- Choose a large pumpkin that is ripe and has a deep orange color.
- Be sure to clean and remove the seeds from the pumpkin before cooking it.
- You can use canned pumpkin puree if you don't have fresh pumpkin available.
- Toast the pecans in a skillet over medium heat until they are fragrant and lightly browned.
- Use a muffin pan that has been greased or lined with paper liners.
- Fill the muffin cups about 2/3 full of batter.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These jumbo pumpkin pecan muffins are a delicious and festive fall treat. They are perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover pumpkin puree. The muffins are moist and flavorful, with a tender crumb and a crunchy pecan topping. They are sure to be a hit with everyone who tries them.
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