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Big Batch Pumpkin Pecan Muffins
Big Batch Pumpkin Pecan Muffins

Big Batch Pumpkin Pecan Muffins

5 Review(s)
Cook Minutes 45 Min
Prep : 20 Min Cook: 25 Min
What could make a moist pumpkin muffin better? A big batch of them, of course! Full of fall flavour with pumpkin and a trio of spices, these muffins won't last long.
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What do I need ?
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4 cups all-purpose flour
1 1/2 cups packed brown sugar
4 tsp. Magic Baking Powder
2 tsp. cinnamon
1 tsp. each: baking soda, ginger, nutmeg and salt
1/2 tsp. each: cloves and allspice
1 1/2 cups coarsely chopped pecans, divided
2 Tbsp. coarsely grated orange rind
4 eggs
1 can (14oz/398mL) pumpkin
1 cup orange juice
3/4 cup butter or margarine, melted
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How do I make it ?
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Step 1
GREASE 12 large muffin tins or line with paper baking cups.
Step 2
MIX flour, brown sugar, baking powder, cinnamon, baking soda, ginger, nutmeg, salt, cloves and allspice in a large bowl. Sprinkle 1 cup nuts and orange rind over surface.
Step 3
WHISK together eggs, pumpkin, orange juice and butter.
Step 4
STIR liquid mixture into dry ingredients, stirring until just moistened. Spoon into muffin cups, filling each to the top. Sprinkle with remaining pecans, pressing lightly into batter.
Step 5
BAKE at 375°F (190°C) for 20 to 25 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight container or freeze.
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