"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better. Yes, I Randi L. Levin, aka The Muffin Lady, did write my own books and did so without a ghostwriter!"
Pumpkin Pecan Muffins
This grand recipe is so spicy, moist and bursting with flavor, one might think that these muffins were pulled right off the vine in a pumpkin patch. This recipe will provide a beautiful path to an early morning walk, even on the dreariest of days. Your senses will be filled with the fragrance of earthy spice while your palette envelopes the nutty essence mingled with the pumpkin.
Preheat oven to 350° F.
2 large eggs
1 stick butter (do not substitute)
1 1/2 cups sugar
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup ice cold water
1, 15 oz. can canned pumpkin
2/3 cup chopped pecans (reserve 2 tablespoons)
1. Thoroughly cream together the butter, sugar and eggs. Add the dry ingredients, spices and chopped nuts to the egg mixture alternately with the water.
2. Lightly mix the ingredients while slowly adding the pumpkin. Thoroughly mix all the ingredients for 3 minutes on medium speed in the electric mixer.
3. Grease 8 large muffin pan sections or about 16 regular sized muffin pan sections and fill with batter. Sprinkle the tops of each with the reserved nuts and bake for 40-45 minutes or until inserted knife or toothpick come out clean.