Yield 12 muffins Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt. In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended. Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Time 50m Yield 6 muffins. Number Of Ingredients 18 Steps:
In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Time 45m Yield 12 Number Of Ingredients 18 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray. Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes. Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl. Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix. Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter. Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel. Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more. Let cool for a few minutes before removing from the tins.
Time 30m Yield 6 serving(s) Number Of Ingredients 17 Steps:
In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Time 40m Yield 12 Number Of Ingredients 16 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners. Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined. Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Time 25m Yield 18 muffins Number Of Ingredients 21 Steps:
Muffin batter:. Combine first nine ingredients in bowl and mix well. Add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened. Fill greased or paper-lined muffin cups 3/4 full. Topping:. Combine all ingredients except butter in bowl and mix well. Cut in butter until crumbly. Sprinkle topping over batter in muffin cups. Bake in preheated 400 F oven for 15 to 20 minutes or until muffins test done with toothpick.
