At holiday time as a kid I always couldn’t wait until mom started her baking. I would fly in the backdoor and instantly was met with the aroma of either muffins, cookies, fruit cake or pies. I cherish those memories from my childhood, and I hope my boys have some wonderful memories.
The recipe I share with you today features one of my fall favorite items pumpkin. Serve these with Watkins Pumpkin Butter.
Pumpkin Pecan Muffins
Ingredients:
2 cups flour
1 teaspoon baking soda
2 teaspoons Watkins baking powder
1 teaspoon Watkins cinnamon
2/3 cup brown sugar
1 teaspoon Watkins vanilla extract
1 cup pumpkin puree
2 eggs (beaten)
1/2 cup chopped pecans
Directions:
In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.
Enjoy!
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