Pumpkin Pecan Muffins


  • 1 ½ cups Hard White Wheat Flour
  • ½ cup Sugar
  • ¼ cup Brown Sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 4 Tablespoons Whole Egg Powder
  • 6 Tablespoons Water
  • 1 cup Canned Pumpkin
  • ½ cup Milk
  • ¼ cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • ½ cup Pecans, chopped

  • ⅓ cup Brown Sugar, packed
  • ¼ cup Flour
  • 2 Tablespoons Butter Powder
In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg powder and water until smooth; add pumpkin, milk, oil and vanilla mix well. Stir into dry
ingredients just until moistened. Fold in pecans. Fill twelve greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine the brown sugar, butter powder and flour. Sprinkle over batter.

Bake at 375℉ for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.


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