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Pumpkin Pecan Muffins

Pumpkin Pecan Muffins
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 12
The taste of fall in one muffin overflowing with pumpkin and pecan flavors.
By Girl Versus Dough
Updated May 23, 2017

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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are few things I dislike about fall (other than the fact that it precedes winter). And what I don't like about fall is easily overruled by what I love about it. I love the smell of the crisp, cool air of fall. I love when the leaves transform into brilliant reds, golds and browns. I especially love the flavors of fall, from fresh-picked apples to squash soup to pumpkin pie. That's why I think these Pumpkin Pecan Muffins (adapted from The Joy of Cooking ) are the perfect embodiment of fall in one, oversized muffin. I must admit, I'm a little picky when it comes to muffins. I once worked at a bakery café where the muffins were mammoths, overflowing and about the size of softballs (I'm not kidding). Every morning, the whole café would smell sweetly of these muffins, and being around them all the time made me a little particular about my muffins. First, they have to be loaded with flavor (which isn't too difficult a goal to attain). Second, they must have that lovely, mushroom-like dome shape, the one you get only when the muffins bake over the cups in the pan. Then, and only then, are they the perfect muffins. While these muffins are about a third of the size of those bakery muffins, they certainly aren't lacking in flavor. And they're versatile, too. If you like a lot of extra fall flavor, fold in raisins or walnuts along with the pecans and top with brown sugar. Or, if you're a purist, add nothing but the pumpkin. Whatever you do, make sure you fill the baking cups to overflowing proportions to get that mushroom shape. It's just one more way to make your fall even more special.
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