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 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.
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 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.
Time 55m Yield 24 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
Time 40m Yield 2 dozen, 24 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 400 degrees. Mix dry ingredients in large bowl (you can mix the pecans in here if you wish, or fold them in at the end). Mix wet ingredients (except for cream cheese) in a smaller bowl. Add wet ingredients to dry and stir gently until just mixed. Coat your muffin pan with non-stick cooking spray. Using half the batter, divide it among the 12 cups (they will be fairly full). Cut your cube of cream cheese into 24 pieces and press one piece into each muffin cup. (If you want, you can roll it in your hands to make it a cylinder or ball rather than a square.). Top each with a pecan half (or if you have pecan pieces, you can arrange them on top in a cute pattern). Bake for 15-20 minutes. Remove to wire rack and bake the next batch. Try not to eat them all yourself! :).
