baking

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors! A simple yet flavorful muffin to satisfy your taste buds. I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish. These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

Wet

3 eggs

1 and 1/2 cups pumpkin puree

1 tsp vanilla extract

Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Directions

Preheat Oven to 375 degrees
Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin. Or use 2 mini muffin tins 24 count each (for a total of 48).
Sift all the dry ingredients into a large bowl. Use a whisk to make sure it is mixed well.
Whisk together the wet ingredients.
Combine the wet and dry ingredients until well blended.
To make the pecan mixture, melt the butter in a small pot on the stove. Sprinkle in flour, brown sugar and chopped pecans. Mix well, until flour is not longer visible.
Carefully fold in 3/4 of the pecan mixture until evenly blended.
Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.
Sprinkle the rest of the pecan mixture over the tops of each muffin.
Bake in the oven for 20 to 25 minutes if using regular muffin tin. Bake for 12 to 18 minutes if using mini muffin tins.
When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
Plate them and enjoy!

Thanks for reading and hope you enjoy them!

Katie

This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it! It is a refreshing treat in this Florida heat. The lemon glaze compliments the raspberry scone so well. It’s that sweet yet sour flavor that is just a breath of fresh air. So if you are looking for something to heighten the taste buds, this is it!

Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

¼ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ sour cream

⅓ cup raspberry curd

½ cup fresh raspberries

Raspberry Curd (Do this FIRST)

6 oz raspberries

3 egg yolks

¾ cup powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

8 tbsp butter (room temp and cut into chunks)

Lemon Glaze

1 tsp Lemon extract

1 tsp Lemon Juice

1 to 2 cups Confectioners sugar

Instructions:

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Prep table area with a sprinkle of flour and cutting blade.
Puree raspberries in a food processor.
Zest 3 to 4 lemons.
Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.
Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl. Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.
Remove from heat and whisk in the butter.
Strain the curd filling by pushing it through the strainer into a glass bowl. This way you have less seeds in the curd.
Press plastic wrap directly onto the surface of the curd so there won’t be a skin later. Then refrigerate until it is chilled.
In a large bowl, sift the flour, brown sugar, baking powder, and salt.
Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, sour cream, and raspberry curd.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Sprinkle in the fresh raspberries.
Carefully spread the raspberries throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan.
Bake scones for 14 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
Remove from the oven and allow to cool before pouring the lemon glaze over each scone.

The raspberry curd can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!

Katie

Pumpkin Pecan Muffins

Raspberry Scones with Lemon Glaze