Pumpkin Pecan Muffins
Preheat oven to 400?F. Spray 12-cup muffin pan (2-1/2 x 1-1/4 inch cups) with cooking spray or line with paper baking cups. Combine flour, sugar, baking powder, cinnamon, salt and pecans in a medium mixing bowl. Whisk together pumpkin, egg, oil, milk and vanilla in a separate bowl. Add to flour mixture and stir just until flour is moistened.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 tablespoon Fleischmann's® Baking Powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 3/4 cup canned pumpkin
- 1 egg
- 1/2 cup Mazola® Corn Oil
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
Method
Preheat oven to 400?F. Spray 12-cup muffin pan (2-1/2 x 1-1/4 inch cups) with cooking spray or line with paper baking cups.
Combine flour, sugar, baking powder, cinnamon, salt and pecans in a medium mixing bowl. Whisk together pumpkin, egg, oil, milk and vanilla in a separate bowl. Add to flour mixture and stir just until flour is moistened.
Divide batter evenly into prepared muffin cups.
Bake 15 to 18 minutes or until puffed and deep golden brown. Transfer muffins to a wire rack to cool. Serve warm or store in an air tight container.
