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Category: Breads
posted by: EAVillage
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2-1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large Nellie’s Free Range Eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped pecans


1/3 cup packed brown sugar

1/3 cup finely chopped pecans

1/4 cup all-purpose flour

1/4 cup cold butter, cubed


BATTER: 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 three-fourths full.

TOPPING: In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 660 calories, 30g fat (7g saturated fat), 83mg cholesterol, 619mg sodium, 89g carbohydrate (41g sugars, 4g fiber), 11g protein.

About this Recipe:

Perfect muffin for autumn mornings!

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