Pumpkin Pecan Muffins

pumpkin muffins in a pan

It’s that time again: fall. And you will be looking for creative things to do with pumpkin. Here’s one you can make any time, you don’t have to wait for the holidays, just the pumpkin to be ready at the farmer’s markets.


Makes 12.

1/4 cup butter

1/3 cup honey, or 2/3 cup evaporated cane juice or sugar, or 1/2 tsp stevia

1 tsp baking powder

3/4 tsp baking soda

1 egg, beaten

2 2/3 cup flour ( Can substitute 2/3 cup of buckwheat or

whole wheat flour for more nutritional value.)

1/2 tsp salt

1/2 cup milk

1/2 cup chopped pecans

1 cup fresh, cooked pumpkin

pumpkin muffins up close

DIRECTIONS: 

Cream the butter and sweetener. Beat in egg. Add flour, salt, baking soda and baking powder, mix well.

Add pumpkin and stir in. Mixing the pumpkin with the flour mix before adding the milk will absorb some of the water from the pumpkin.

Add milk and mix well with a spoon. Add pecans.

Fill baking cups 3/4 full and bake in a preheated 350º oven for 35-38 minutes until toothpick inserted in muffins come out clean. These are best fresh-baked but if your family cannot eat 12 muffins at once, you can bake 6 muffins and put the rest of the dough in the refrigerator and bake the rest the next day or later in the week. Or, bake them all and freeze what you don’t eat right away.

FavoriteLoadingAdd to Favorites
Share Healthier Recipes With Others