Pumpkin-Pecan Muffins

This week at Grace's Kitchen, we served these muffins and Sausage-Cheese Muffins. Because last week was Thanksgiving, I think pumpkin was fresh on my mind. These have a soft texture and are yummy! The nuts are tasty addition. The first time I made them, I only used cinnamon and felt that the flavor needed something else, so the second time I added a little nutmeg. Delicious!

Pumpkin-Pecan Muffins
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup pumpkin
1 (8-oz.) container sour cream
3 cups flour
1/4 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. grated nutmeg
1 cup chopped pecans, toasted

1. Beat butter and sugar with an electric mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in vanilla, pumpkin, and sour cream.
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in pecans.
3. Divide batter among 24 muffin cups, coated with vegetable cooking spray.
4. Bake at 350° for 25 minutes or until done.