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PUMPKIN PECAN BROWN SUGAR MUFFIN RECIPE


Every Fall I make pumpkin and pecan pies to serve for Thanksgiving. This year I decided to create a “pumpkin and pecan pie” in a cup as a sweet breakfast offering, the Pumpkin Pecan Brown Sugar Muffin. The flavor and texture combination reminds me of a pumpkin pie and pecan pie rolled in one. Serve with your favorite hot beverage …. and make it a dessert pairing with hot buttered rum!


Read How to Make Delicious Pumpkins Pecan Brown Sugar Muffins from this easy recipe by Ro Zinniger, Ro Z's Sweet Art Studio. First, read through the recipe – ingredients and instructions first, then prepare all your ingredients, and complete the steps. Following is the base recipe followed by the topping recipe, which will have to bake at the same time.


Start with: Heat the oven to 350 degrees Fahrenheit.

Line a 12-cavity muffin tin with muffin liners (standard liners are smaller, so you will need 24)


Ingredients and instructions for muffin base:

In a bowl, whisk the following dry ingredients, and set aside until last step:

1. 2 cups A.P. (all purpose bleached) flour

2. 1 teaspoon baking powder (check best buy date for freshness)

3. ½ teaspoon baking soda

4. ½ teaspoon salt

5. 1 teaspoon cinnamon

6. 1 teaspoon nutmeg

7. ½ teaspoon ground cloves

In another larger bowl, cream butter, and sugar until fluffy:

8. 6 oz unsalted butter, room temperature

9. 1 ½ cups granulated sugar.

Add in beaten eggs, incorporate well, then mix in the puree per measurements below:

10. 2 eggs, room temperature – beat lightly.

11. 15 oz. pumpkin puree, fresh or canned – (not pie filling)

12. Slowly add the dry ingredients to the wet, mixing on low until incorporated. Mix until well incorporated, do not over beat the mixture.




Topping Ingredients and instructions to be mixed in a small bowl:

1. 1/3 cup melted unsalted butter.

2. 1/3 cup brown sugar

3. ½ teaspoon cinnamon

4. ¾ cup candied (or salted) pecan pieces

5. 1/3 cup of AP flour


Mix all the above together and set aside.


Using a scoop utensil, scoop muffin batter into the muffin liner (batter should be ½ to 1/3 full in each muffin liner). Then using a small scoop, scoop the topping mixture on top of the center of the batter. As it bakes, it will melt into the batter a bit and the pecan brown sugar crumble will sit on the top of the muffin after it is baked.





Bake for 15 to 18 minutes (depending on your oven). Do not over bake as they will dry out. Test with a toothpick by piercing the center. The toothpick should come out without batter. Allow the muffins to cool for 10 to 15 minutes on a baking rack.


Serve with a side of whipped cream and hot beverage. Enjoy!!!!


I hope you enjoy this pumpkin pecan brown sugar muffin recipe. Other recipes for desserts and drinks can be found at www.rozsweetartstudio.com



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