makes 12 muffins
In a small pan over medium low heat add the pecans (no oil, no butter, just a dry pan) and toast until lightly browned and fragrant. Once they have cooled enough to handles chop enough to get approx 1 cup worth of chopped pecans. Be sure to leave 12 whole for the tops of the muffins.
In a large bowl combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk until well combined.
Stir in the chopped pecans.
Add in the pumpkin puree, eggs, vanilla, butter and maple syrup. Stir until it is just combined, do not over mix or the muffins will be a bit tough.
Time to scoop! I always use an ice cream scoop to keep things consistent in size. Line the cupcake pan with liners and fill each. Place a single pecan on top of each.
Bake for approx 14-16 minutes or until a toothpick comes out clean.
*this is my original recipe*
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