Pumpkin-Pecan Muffins

Submitted by kelly_howard24

"This is a tasty, healthy muffin that both kids and adults will love. I got the recipe from a whole foods cookbook published by La Leche League. The ingredients list looks lengthy because many things are included in both the muffin and the topping so I just have two bowls ready and measure for both at the same time. To give an extra nutritional boost, I cut the oil to 1/4 C and add an extra 1/4 C of pumpkin. They come out very moist."

 

• Ready In: 25mins
• Ingredients: 21
• Yields: 18 muffins

ingredients

• Muffin batter

• 1 1⁄4 cups rolled oats
• 1⁄2 cup whole wheat flour
• 1⁄2 cup unbleached white flour
• 1⁄3 cup chopped pecans
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1 cup mashed pumpkin
• 3⁄4 cup packed brown sugar
• 1⁄2 cup oil
• 1⁄4 cup milk
• 1 egg
• 1 teaspoon vanilla extract

• Topping

• 1⁄4 cup rolled oats
• 1⁄4 cup flour
• 1⁄4 cup packed brown sugar
• 3 tablespoons chopped pecans
• 1 teaspoon cinnamon
• 1⁄4 cup butter, softened (or margarine)

directions

1. Muffin batter:

2. Combine first nine ingredients in bowl and mix well.
3. Add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened.
4. Fill greased or paper-lined muffin cups 3/4 full.

5. Topping:

6. Combine all ingredients except butter in bowl and mix well.
7. Cut in butter until crumbly.
8. Sprinkle topping over batter in muffin cups.
9. Bake in preheated 400 F oven for 15 to 20 minutes or until muffins test done with toothpick.

Reviews

[Marz7215]

Just finished baking these, and they turned out very yummy. I followed the recipe exactly but also added some mini chocolate chips. The muffin was perfect on the sweetness level. Will be making these again! Thanks!