Pumpkin Pecan Muffins

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.



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




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

Pumpkin Pecan Muffins


  1. Preheat Oven to 375 degrees
  2. 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).
  3. Sift all the dry ingredients into a large bowl.  Use a whisk to make sure it is mixed well.   IMG_3653
  4. Whisk together the wet ingredients.  IMG_3654
  5. Combine the wet and dry ingredients until well blended.  
  6. 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.  
  7. Carefully fold in 3/4 of the pecan mixture until evenly blended.  
  8. Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.  IMG_3742
  9. Sprinkle the rest of the pecan mixture over the tops of each muffin.  IMG_3741
  10. 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.  IMG_3665
  11. When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
  12. Plate them and enjoy!


Thanks for reading and hope you enjoy them!


Egg Salad Sandwiches

A traditional but non-traditional take on the tearoom egg salad sandwich.  I took the traditional egg salad recipe and juiced it up a bit; literally, with some lemon juice and a few other ingredients.  I did use some mayo for the recipe but added another creamy filling to escalate the flavor.  Between cream cheese, cottage cheese and greek yogurt I truly enjoyed the yogurt flavored egg salad mixture the best.  It was the most flavorful and smooth out of all my taste tests.



12 eggs (hard boiled and diced)

1/2 stick of butter (room temp)

1/2 cup celery (finely chopped)

1/3 cup mayo

3/4 cup greek yogurt (I used vanilla but you can use plain)

1 tsp lemon juice

1 tsp sugar

1 tsp mustard

1/4 tsp dill

1/4 tsp paprika

salt and pepper to liking



1.Preheat oven to 350 degrees. (Thank you www.thekitchn.com for the cool and easy trick!)

2.Place eggs into the muffin pan and bake in the oven for 30 minutes.


3. Remove from oven and promptly place cooked eggs in an ice bath.  Let cool for 10-15 minutes before peeling.

5.Clean and chop celery, place to the side until step 7.


6.Mix together butter, mayo and greek yogurt until well blended.

7.Add in mustard, celery and lemon juice.  Once stirred well add in sugar, dill, and paprika and stir again.


8.Slice and dice the boiled eggs, then stir them into the flavorful mixture.

6.Use croissants or thinly sliced white bread.  If you use the sliced white bread, make sure to cut crusts off.

7.Spread the completed egg salad mixture onto the bread/croissant and sprinkle salt and pepper to taste/liking.


For those of you who do not like the sweeter tasting egg salad and you are more like my husband; replace the greek yogurt with 3/4 cups cottage cheese (that’s my next favorite).

IMG_0160IMG_0161 (1)

Try these flavors for yourself and let me know what you think.