Pumpkin Pecan Crunch Muffins
Try this Pumpkin Pecan Crunch Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 5 tablespoons all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 2 cups all-purpose flour spooned into measuring cup and leveled-off
- 3/4 cup chopped pecans
- 1-1/2 cups granulated sugar
- 1-1/2 sticks (3/4 cup) unsalted butter softened
- 5 tablespoons unsalted butter melted
- ingredientsfor the topping5 tablespoons all-purpos melted 5 tablespoons demerara sugar (also called raw cane sugar or turbinado) 3/4 cup chopped pecans 1/4 teaspoon cinnamon for the muffins2 cups all-purpose flour, spooned into measuring cup and leveled-off 1/2 teaspoon salt 1/2 teaspoon baking powder 1 te
- 5 tablespoons demerara sugar (also called raw cane sugar or turb
- 1 (15-ounce ) can 100% pure pumpkin (i use libby’s)
- Carbohydrate 233.873610831392 g
- Cholesterol 1488.33333333002 mg
- Fat 324.606732456106 g
- Fiber 18.1863712409887 g
- Protein 65.4489930816279 g
- Saturated Fat 165.613081856897 g
- Serving Size 1 1 recipe (916g)
- Sodium 5312.52838237645 mg
- Sugar 215.687239590404 g
- Trans Fat 24.1834193238809 g
- Calories 4050 calories
