Happy Monday everyone! Our apologies for posting so late in the day today, but we promise that today's muffins are worth the wait. :)
These are perfect for Thanksgiving breakfast or anytime, really, because, in our opinion, pumpkin is just too good not to enjoy all through the year. Enjoy!
Pumpkin Pecan Muffins
makes 12 muffins
2 c. whole wheat pastry flour
1/2 c. Rapadura (or brown sugar)
1.5 t. baking powder, aluminum free
1/4 t. baking soda
1/2 t. sea salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/8 t. nutmeg
3/4 c. pumpkin, organic canned or homemade
1/2 c. butter, melted
1/4 c. buttermilk
2 eggs, lightly beaten
3 T. molasses
1 t. real vanilla
1/2 c. pecans, chopped
1 T. organic sugar mixed with 1 t. cinnamon
Preheat oven to 400F and line muffin pan with paper baking cups. Measure first nine ingredients into a large bowl; stir with a whisk to blend. In a medium bowl, mix together pumpkin, butter, buttermilk, eggs, molasses, and vanilla. Add wet mixture to dry ingredients stirring just until blended -- don't over mix your muffin batter! Using an ice cream scoop, fill muffin cups with batter. Sprinkle chopped pecans over tops of muffins and then sprinkle lightly with cinnamon sugar mixture (optional).
Bake for about 20 minutes or until golden brown; check with a toothpick to be sure they're done. Cool in pan for several minutes before removing muffins to wire rack. Enjoy!
Wishing you all a blessed Thanksgiving this week!
We would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)
This is the 46th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 6 more to come, stay tuned!
Proudly sharing this week's muffin recipe here: Mouthwatering Monday, 2 Maids a Baking, Far Above Rubies, Titus Tuesday, Raising Homemakers, This Chick Cooks, and Women Living Well