Pumpkin Pecan Pie Muffins
Recipe: #24399
July 13, 2016
"I always soak my raisins in either warm water (or for Thanksgiving/Christmas) in Apricot brandy (or other liqueur) to plump them up. That way they will not pull from the liquid in the mix."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (105.6 g)
- Calories 336
- Total Fat - 13.7 g
- Saturated Fat - 2.2 g
- Cholesterol - 34.7 mg
- Sodium - 231.1 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 1.5 g
- Sugars - 28.4 g
- Protein - 5.3 g
- Calcium - 36.9 mg
- Iron - 1.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Either spray or fill muffin tins with paper baking cups.
Step 3
In a large bowl, combine flour, both sugars, baking soda, baking powder, salt, pumpkin pie spice and pecans.
Step 4
In a medium bowl, beat the eggs with the oil and canned pumpkin; stir in raisins.
Step 5
Pour wet mixture into the dry mix and stir until JUST combined. Do not over mix.
Step 6
Scoop batter into muffin cups; there will be batter left over for the second batch.
Step 7
Bake for 15 - 18 minutes or until toothpick inserted down the middle of muffin comes up clean.
Tips
No special items needed.
6 Reviews
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