Pecan Spice Muffins Food

PECAN-PIE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
• Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
• Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
• Scoop into muffin tins.
• Chop the remaining pecans coarsely and sprinkle over muffin batter.
• Bake for 22-25 minutes or until a toothpick comes out clean.

PUMPKIN PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

PECAN SPICE MUFFINS

Steps:

• Preheat oven to 400°F. Grease a standard 12-cup muffin pan, or line with paper liners.
• In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, allspice, and cloves. Make a well in the center.
• In a separate bowl, stir together the sour cream, butter, milk, eggs, and vanilla. Add to the well in the flour mixture, and stir just until combined. Stir in the pecans. If you like, save some pecans to top off the muffins.
• Divide the batter evenly among the muffin cups, using about 3 tablespoons of batter to fill each about 2/3 full. Sprinkle a pinch of turbinado sugar and a few chopped pecans on top of each muffin.
• Bake 12 to 16 minutes, or until a pick inserted into the center comes out clean. Cool the muffins in the pan on a wire rack for about 10 minutes before removing them from the pan to a rack to continue cooling.

PECAN SPICE MUFFINS

Steps:

• 1. Mix together all the dry ingredients in one bowl. In a separate bowl, mix together egg with milk, vegetable oil and vanilla.
• 2. Combine wet and dry ingredients together and mix just untill combined.
• 3. Preheat the oven to 375 degrees F. Line standard muffin tins with foil liners. Grease with oil and scoop about 2-3 table spoonful of batter for each muffin. Top with pecan halves and bake in the oven for 20-25 minutes until golden brown and toothpick inserted in the center comes out clean. Cool in a pan on a rack.
• 4. For carame glaze: mix together all the ingredients in a sauce pan and bring to boil. Turn down the heat and cook for about 5 minutes until syrup is thickened but still pourable. Pour the glaze over the muffins that are still slightly warm. Remove muffins from a pan and cool completely on a rack.

STICKY PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.
• Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

BUTTER PECAN MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PECAN PIE MUFFINS

Steps:

• Combine first 3 ingredients in a large bowl, make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter; add to dry ingredients stirring until moistened.
• Place foil-baking cups in muffin pans.
• Spoon batter into cups to 2/3 full.
• Bake at 350 degrees for 20-25 minutes or until done.
• Remove from pans immediately, cool on wire racks.
• Best served warm.

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.