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Great save!! LOL! Yes, I'm sure we've all done something similar at one time or another, though my mistakes never seem to turn out as well as yours obviously did!
These look amazing, and I can't wait to try them. Thanks for sharing!
A crunchy caramel-pecan topping crowns these moist and delicious muffins. Perfect for holiday breakfasts or snacks. I've made these several times but when I made them for this listing photo... I botched up bigtime! They were in the oven beginning to bake when I discovered I left the sugar out of the batter. Urgh------! Tell me if you've never done that! My solution may sound extreme, but I yanked them out of oven, scraped the pecan topping off, dumped dough back into bowl and stirred in the sugar. A bit messy, but it was worth a try. Imagine my surprise when they turned out not perfect, mind you, but absolutely delicious! When I make again I'll check my ingredients carefully and add a proper photo!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 15 Servings
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Ingredientes
- MUFFIN BATTER:
- 2 cups flour (I use 1/2 white whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 egg beaten
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin
- 2/3 cup packed brown sugar
- 1/3 cup butter melted (or canola oil)
- TOPPING:
- 1/3 cup packed brown sugar
- 2 tablespoons sour cream
- 2/3 cup chopped pecans
Direcciones
- MUFFIN BATTER:
- Preheat oven to 375 degrees. Spray 15 to 18 muffin cups or line with cupcake papers. Prepare topping mixture (below) and set aside.
- In a medium size bowl, stir together the flour, baking powder, soda, salt, cinnamon, nutmeg and cloves. Make a well in middle of flour mixture and set aside.
- In another bowl, combine the egg, buttermilk, pumpkin, 2/3 cup brown sugar and butter. Add the pumpkin mixture to the flour mixture all at once, stirring just until moistened (batter will be lumpy and thick.) Spoon batter into prepared muffin cups, filling each almost full. Sprinkle about 2 teaspoons of the pecan topping (recipe below) over each muffin
- Bake in preheated oven 18-22 minutes until golden brown.Cool in muffin cups on wire rack for 5 minutes then remove from pans and serve warm.
- Yield About 15-18 muffins.
- TOPPING:
- In small bowl mix together 1/3 cup brown sugar, sour cream and chopped pecans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 15 servings | |
| Calories 185 | |
| Calories from Fat 61 | 33% |
| Total Fat 6.98g | 9% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 300mg | 13% |
| Potassium 89mg | 3% |
| Total Carbs 28.53g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 15.1g | 10% |
| Protein 2.87g | 5% |
Evaluaciones
18 de Noviembre de 2012
