Pumpkin-Pecan Muffins

This morning I made these muffins for a community group in which we participate. I went to my blog to verify what temp to bake them and realized the recipe wasn’t posted. These muffins are on the Grace’s Kitchen menu rotation and are very easy to make. The recipe was inspired by a coffee cake. If you can’t find canned pumpkin, applesauce is a good substitute. Enjoy!


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 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. Divide batter among 24 muffin cups, coated with vegetable cooking spray.

3. Bake at 350° for 25 minutes or until done.

Note: For mini muffins, bake at 350° for 15 minutes or until done.