Pumpkin Pecan Muffins

  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 12

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/3 cups sugar
  • 1/3 cup shortening
  • 2 eggs
  • 1 cup cooked or canned pumpkin
  • 1/3 cup water or milk
  • 1/2 cup chopped pecans

Steps

  • 1
    Preheat oven to 350°F.
  • 2
    In the bowl of a stand mixer, combine sugar, shortening and eggs until light and fluffy. Add and beat in pumpkin.
  • 3
    In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ground cloves. Add sifted mixture to the stand mixer in 3 additions alternately with the milk.
  • 4
    Fold in pecans using a wooden spoon or spatula. Pour batter into muffin tins until it just reaches the tops of the cups.
  • 5
    Bake about 30-40 minutes or until a toothpick inserted in the center of one of the muffins comes out clean.
  • 6
    Allow to cool 10 minutes before removing muffins from the tin, transferring them to a wire rack to cool for 10 or so more minutes. Serve warm.

No nutrition information available for this recipe
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