Ingredients
Scale
- 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
Instructions
- In a large bowl, combine the flour, baking soda, baking powder, brown sugar, cinnamon and salt.
- Mix these ingredients well.
- In a separate bowl, combine the pumpkin puree, eggs and the vanilla.
- Add the pumpkin mixture to the flour mixture and stir until combined. Be careful that you do not over mix.
- Fold in the chopped pecans.
- Spoon the batter into a lightly greased or lined muffin pan, filling each hole 2/3 full.
- Bake the pumpkin pecan muffins in a preheated oven at 350F for approximately 20 minutes or until golden brown and baked through.
- Cool them in the muffin pans for 5 minutes then move the baked muffins to a wire rack and let them cool completely.
