My daughter Rose first found the recipe for these pumpkin pecan muffins and we’re both hooked on them. The original recipe is for pumpkin bread and is from Whole Grain Baking by King Arthur Flour. But there’s something about a muffin that seems like a perfect breakfast food. Really, it’s like a bit of cake without any frosting. So no guilt, or very little. I”ve tried several other pumpkin muffin recipes, but I keep coming back to this one.
We’re both very fond of pecans. When I was in Florida recently, I lugged home a 5 pound bag of pecans! The only catch was they were in their shells, so night after night my husband or I would crack a bowlful and try not to eat them. Eventually I got a nice panful to roast and that’s what I used for these pumpkin muffins.
The recipe calls for whole wheat or white whole wheat flour, but I use whole wheat pastry flour which is ground finer. I love it for cookies and cakes too. I use the other whole wheat flours for breads and rolls. Let’s get to it.
Ingredients for 18 2 1/2″ muffins
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (I always double cinnamon in recipes, which I did here.)
1/2 tsp cloves
1/4 tsp nutmeg
1/2 cup (1 stick) butter
1 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
2 tsp vanilla (I always double vanilla in recipes too, which I did here.)
1 cup canned pumpkin
3/4 cup chopped pecans (or walnuts)
3/4 cup raisins, dried cranberries or chocolate chips (This is King Arthur’s suggestion. Personally, I don’t think this is a place for chocolate, so I use the craisins and LOVE them.)
2-3 TBS raw sugar
Preheat oven to 375 degrees F.
Grease muffin pan or prepare with muffin papers.
Whisk dry ingredients together in a bowl.
Whip eggs and then add butter, vanilla and sugars.
Add pumpkin. Beat a few minutes until blended.
Carefully add dry ingredients and beat just until incorporated.
Mix in the nuts and craisins.
Divide into muffin tins filling them about 3/4 full.
Sprinkle about 1/2 tsp raw sugar on each before putting them in the oven.
Bake about 18 – 22 minutes.
The pumpkin makes these muffins moist; the pecans add some crunch and the craisins add a surprising chewy-tart quality. A perfect blending of flavor.