SEPTEMBER 2007 RECIPE
ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]
PUMPKIM PECAN MUFFINS
Preheat oven to 400 degrees. Prepare 12 muffin cups. Tip: I like to use Silicone muffin cups because no preparation of the pans need to be done, just pour the batter right in, and they never stick.
- 1 1/4 c. oats
- 1 c. flour
- 1 tsp. cinnamon
- 1/2 tsp each: salt, nutmeg & baking soda
- 1/3 c. coarsely chopped pecans
- 1 c. pumpkin puree
- 3/4 c. packed brown sugar
- 1/2 c. vegetable or canola oil
- 1 egg
- 1/4 c. milk
- 1 tsp. vanilla extract
In large bowl, stir together oats, flour, cinnamon, salt, nutmeg, baking soda, and pecans; set aside.
In medium bowl mix together pumpkin, brown sugar, oil, egg, milk, and vanilla. Add to dry ingredients and mix just until combined. Pour into prepared muffin cups; set aside.
- 1/4 c. oats
- 1/4 c. flour
- 1/4 c. packed brown sugar
- 3 T. chopped pecans
- 1/4 c. butter, diced
In small bowl stir together oats, flour, brown sugar, and pecans. Use a pastry blender or two knives to cut in butter until mixture resembles the size of peas. Sprinkle evenly over muffin batter.
Bake 15 - 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the muffin pans a few minutes before removing.
Makes 12 muffins
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