Mini muffins often find their way onto our breakfast menu, and they are absolutely a staple for afternoon tea. These wee pumpkin pecan muffins are easy to make. The pecan pressed into the top of each muffin dresses them up for setting out on a pretty tray for afternoon tea.
Remember to be gentle when you mix muffins if you are using wheat flour. Too much stirring will activate the gluten in the flour and you will have chewy muffins, instead of tender yumminess!
Pumpkin Pecan Mini Muffins
Prep time
Cook time
Total time
Whip up some moist pumpkin pecan mini muffins to serve with breakfast or tea.
Author: Blossoms and Posies
Recipe type: Breakfast
Serves: 24
You'll need...
- 1½ cups whole wheat pastry flour (or white flour, or gluten free flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup milk (or rice milk)
- ½ cup maple syrup
- ½ cup pumpkin
- ¼ cup butter, melted (or ¼ cup coconut oil)
- 1 egg
Here's what to do...
- Preheat oven to 400°
- Lightly grease or paper a 24 cup mini muffin pan.
- Combine flour, baking powder, salt and spices in large bowl.
- In medium bowl, whisk together milk, maple syrup, pumpkin, melted butter and egg.
- Add pumpkin mixture to flour mixture and stir until just combined.
- Fill muffin cups ⅔ full with batter
- Press a pecan into the top of each muffin
- Bake for 10-12 minutes or until edges are golden brown and top springs back
- Cool on rack
Yumm!!! These look amazing. I have made pumpkin bars each fall.. a tradition here, but I can’t say I have ever made muffins. We have pie pumpkins to cook and mash for pulp, so we will keep this little recipe in mind.Thanks so much!