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Spiced Pumpkin Pecan Muffins
- Active Time 10m
- Total Time 35m
Makes 6 large muffins
- Vegetable oil for lining the muffin cups
- 2 tablespoons unsalted butter
- 2 large eggs
- 2/3 cup brown sugar
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1/3 cup finely chopped pecans
Preheat the oven to 400 degrees F. Lightly oil 6 muffin cups. In a small pan over medium heat, heat the butter until it begins to brown. Set aside to cool.
In a medium bowl, whisk the eggs and sugar together until smooth and airy, about 1 minute. The mixture may lighten in color. Whisk in the pumpkin and browned butter.
In a bowl, sift together the flour, baking powder, spices and salt. Gently mix the dry ingredients into the pumpkin mixture. Fold in the pecans, but be careful not to overwork the batter. If there are lumps, they will disappear during the baking. The less you work the batter, the more tender the muffins will be.
Fill the muffin cups with batter. Bake for 25-30 minutes in the center of the oven. To prevent the muffins from getting soggy after baking, remove the cooked muffins from their cups and cool them on a rack. Serve warm.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
332 calories; 11g total fat; 81mg cholesterol; 208mg sodium; 53g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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