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Recipe Summary

prep:
20 mins
bake:
20 mins at 375°
Servings:
12
Max Servings:
14
Yield:
12-14 muffins
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Ingredients

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Directions

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  • Grease twelve to fourteen 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a small mixing bowl stir together the 1/3 cup brown sugar and sour cream; stir in pecans. Set aside.

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  • In a medium mixing bowl combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Make well in center of dry mixture.

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  • In another medium mixing bowl combine egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and melted butter. Add pumpkin mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

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  • Spoon batter into prepared muffin cups, filling each almost full. Spoon about 2 teaspoons of the pecan mixture on top of each muffin. Bake in a 375 degree F. oven for 20 to 25 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 to 14 muffins.

Nutrition Facts

234 calories; total fat 10g; saturated fat 4g; cholesterol 33mg; sodium 237mg; carbohydrates 33g; fiber 1g; protein 4g; vitamin a 412RE; vitamin c 1mg; calcium 81mg; iron 2mg.

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