Pecan Pumpkin Muffins
Fall is all about the pumpkin in my opinion. These Pecan Pumpkin Muffins help fill my pumpkin cravings and add a little yummy goodness to my day. There’s also a little something extra to add some protein to your diet. Protein and chocolate all at the same time? You bet!
Here’s the thing about pumpkin. It does not exist where I currently live. Seriously. Can you believe it? They don’t have it in cans, in the freezer or fresh. Nope. I brought a couple of cans with me, thankfully, so I’m able to make a few pumpkin recipes. I’m so happy with the way these muffins turned out and way glad I didn’t waste my precious pumpkin.
- 2½ cups flour
- 1 cup raw sugar
- ½ cup butter, very soft
- 3 eggs
- 1 cup pumpkin puree - not pumpkin pie filling
- ¼ cup ground flaxseed
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1½ tsp ground nutmeg
- ¾ tsp ground cloves
- 1 tsp ground ginger
- ¾ cups milk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 350°.
- Butter muffin pans.
- In a medium bowl, cream butter and sugar.
- Add in the eggs and mix well.
- Add milk and pumpkin and mix well.
- Add the baking soda, salt, cinnamon, nutmeg, cloves and ginger, mix well.
- Add the flour, one cup at a time mixing well.
- Add the chocolate chips and pecans and mix well.
- Fill muffin cups ¾'s of the way full.
- Bake for 20 minutes, until toothpick inserted comes out clean.
- Cool for 5 minutes in the pan and then on wire rack.
- Store in airtight container.
- Muffins can be frozen.
These muffins are a perfect for making ahead and can even be frozen. They are also great to grab on the go. Of course, just having them at your dining room table while reading a great book is probably the best way to have them. I hope you love them!
Do you love pumpkin season? What is your favorite way to eat it? I’m pretty excited for pumpkin pie. Hopefully I can get my hands on some more pumpkin!