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.
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Humira Islam
[email protected]I'm allergic to pecans. Can I substitute another nut, like walnuts or almonds?
Chodhri Rizwan
[email protected]These muffins look like the perfect fall treat. I'm definitely going to be making them this weekend.
kokichi-san woo!
[email protected]I'm not a fan of pumpkin, but these muffins look so good that I might have to give them a try.
Md Jisan
[email protected]These muffins look amazing! I can't wait to try them.
Abigail Mclean
[email protected]I followed the recipe exactly and the muffins turned out dry and crumbly. I'm not sure what went wrong.
Habib Shah
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Imran Zafar
[email protected]I love these muffins! They're moist and flavorful, and the cream cheese frosting is to die for.
Mohammed Abo Elfetoh
[email protected]Delicious!
shahbaz jaan
[email protected]These muffins were easy to make and turned out perfectly. I will definitely be making them again.
Nina Paul
[email protected]I'm not usually a fan of pumpkin muffins, but these were delicious! The pecans added a nice crunch and the cream cheese frosting was the perfect finishing touch.
ArslanAli Ali
[email protected]These muffins were a hit! My family loved the moist texture and the perfect balance of pumpkin and pecan flavors.