Every Autumn, I dig out all my favorite pumpkin recipes and this one is always front and center.  You can easily turn these pumpkin muffins into an even more special treat by topping with a cream cheese frosting.

2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
2 eggs (beaten)
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt.  Mix well.  In a separate bowl, combine pumpkin puree, eggs and vanilla.  Add pumpkin mixture to flour mixture until just combined.  Do not over mix.  Fold in chopped pecans.

Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full.  Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through.  Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.

This entry was posted on Tuesday, October 27th, 2009 at 7:06 am and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.