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The Healthy Pumpkin Muffins Recipe

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It’s coming on to the holidays very rapidly and it’s time to begin thinking about what to serve. I have a great Pumpkin Muffin recipe to share with everyone. These muffins are great with dinner or as a dessert, with coffee in the morning, or as a delicious snack.

If you don’t prefer frosting, they’re great with honey or maple syrup drizzled over them. Plain with butter is another tasty way to eat them. If anybody has any holiday feasts to share, I’d love to try something new!

Enjoy!

The Healthy Pumpkin Muffins Recipe

 

Pumpkin Muffins with Candied Pecans and White Icing

  • 1 (29 oz.) can of Pumpkin (100% pure)
  • 2 C Candied pecans (optional – see recipe below)
  • 1 1/2 C Brown sugar (packed)
  • 1 1/2 C Vanilla soy milk
  • 1/2 c Melted butter (1 stick)
  • 4 Eggs
  • 4 OZ. Vanilla yogurt
  • 1/4 C Dark molasses
  • 1/4 C Spiced or dark rum (optional)
  • 2 T Baking powder
  • 1 1/2 T Cinnamon
  • 1 T Baking soda
  • 1 T Nutmeg
  • 1 T Cloves (ground)
  • 1 T Ginger (ground)
  • 1/2 T Salt
  • 4 C all-purpose flour extra butter for greasing muffin pansextra flour for dusting flour pans

Preheat oven to 375 degrees. Generously butter large muffin pans.

Dust with flour.

Put the 4 cups of flour to the side.

In a large bowl, combine all the ingredients (minus the flour) and mix well with a whisk.

Add the flour to the mixed ingredients and mix well until batter is smooth.

Add the pecans to the mixture and blend in.

Using a 1/2 cup measuring cup as your measure guidnace, spoon the batter into the greased muffin pan.

You may need 2 or 3 pans depending on how many your pan makes.

You should get 15-16 muffins from this batch.

Bake in a hot 375 oven for approximately 25 minutes.

Ovens vary, so be sure to insert a toothpick or knife into the largest muffin. If it comes out clean your muffins are done; if not, return the muffins to the oven for another minute or so until a toothpick or knife comes out clean.

Let cool for several minutes or more before adding frosting.

 

Candied Pecans

  • 2 Cups whole pecans
  • 1/2 C brown sugar (packed)
  • 1/4 Cup honey
  • 4 T Butter
  • 1/4 T Salt

Preheat oven to 375 degrees.

Leave butter to the side.In a 9″ rectangular pan (or any pan your prefer), combine all the ingredients (minus the butter) and mix well.

Break the butter into bits over the pecan mixture.

Place in hot oven for 5 minutes.

Remove and mix well until the pecans are well coated.

Return to the oven for another 3 minutes.

Watch carefully because they can burn quickly.

Remove from the oven and place in the refrigerator for 15-20 minutes.

Spoon the pecans onto a cutting board and chop into pieces.

Add to the pumpkin batter when ready for them and mix well.

Follow Pumpkin Muffin recipe for completion.

 

White Icing

  • 1 Box Powdered Sugar

Heavy Cream or Whipping CreamIn a medium to large bowl, pour the powdered sugar.

Slowly add heavy cream and mix well until the consistency of the frosting meets your desired thickness or thinness.

Drizzle over the Pumpkin Muffins as desired.

 

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