Pumpkin Pecan Breakfast Muffins
These pumpkin pecan muffins are really breakfast cupcakes to celebrate the Fall season.
They are a delicious blend of pumpkin and pecan and are nicely topped with a maple cream cheese frosting.
Ingredients:
3 cups all purpose flour
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
3/4 cup canola oil
1 15 ounce can pumpkin pie filling
1 cup chopped pecans
Maple Frosting:
2 tablespoons maple syrup
1 16 oz can cream cheese frosting
18 pecan halves
Cooking Instructions:
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. In a large mixing bowl, mix together flour, sugars, baking powder, and baking soda. Make a well in center. Add eggs, oil, and pumpkin pie filling. Mix with a wooden spoon 50 strokes or 2 minutes on medium speed with an electric mixer, until thoroughly combined. Stir in chopped pecans until combined. Fill prepared muffin tins 2/3 full with batter. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins to rack to cool completely.
Frosting: Mix maple syrup and frosting until well combined. Frost cooled muffins. Top each with a pecan half. Store in an airtight container until ready to serve.
Yields: 18 servings
Other popular breakfast recipes: Cinnamon Raisin Pancakes | Autumn Fruit Breakfast Muffins | Healthy Breakfast Cookies
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