Ingrédients pour Kansas Pecan Topped Pumpkin Muffins Good Housekeeping
- ½ cup whole wheat flour
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup milk
- 1 (15 ounce) can pumpkin puree
- ¾ cup packed light brown sugar
- ½ cup melted unsalted butter or margarine
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup chopped pecans
- ½ cup melted unsalted butter
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Comment préparer Kansas Pecan Topped Pumpkin Muffins Good Housekeeping
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt.
- In a medium bowl, whisk together 1 cup milk, 1 (15 ounce) can pumpkin puree, ¾ cup packed light brown sugar, ½ cup melted unsalted butter or margarine, 1 teaspoon vanilla extract, and 2 large eggs until well combined.
- Gently fold the wet ingredients into the dry ingredients until just moistened. Do not overmix.
- Fill each muffin cup about ¾ full.
- Sprinkle the tops of each muffin generously with ½ cup chopped pecans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat in the microwave for 15 seconds before enjoying.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
28g
Fat
7g
Carbs
7g
