Pumpkin Pecan Mini Muffins
Author: Blossoms and Posies
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 24
- 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
- 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
Recipe by blossomsandposies.com at https://blossomsandposies.com/blog/pumpkin-pecan-muffins/
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