Farmers' Guest House blog
October 13th, 2013

Pumpkin Pecan Muffins

It’s that time of year!

Pumpkin Pecan Muffins





Preheat conventional oven to 400˚ or convection oven to 375˚.

Cream together in a bowl:

3 eggs

2 cups canned pumpkin

1 ¾ cup sugar

½ cup canola oil

½ cup orange or apple juice


Add the following ingredients to the top of the mixture and blend just until moistened after all ingredients have been added to the bowl.

3 cups flour

1 ½ tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon*

½ tsp nutmeg*

¼  tsp cloves*


Stir in

1 ½ cups raisins

1 cup pecan pieces


Fill greased muffin cups ½ full. Dust top with coarse sugar.  Bake for 15 – 20 minutes.  Serve warm.

* 1 ¾  tsp of pumpkin pie spice can be substituted for these seasonings.

Pumpkin Pie Spice

2 parts cinnamon

1 part nutmeg

½ part cloves

Mix together and store in an airtight container.

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