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
1 and 1/2 cups pumpkin puree
1 tsp vanilla extract
1 cup flour
8 tbsp butter melted
3/4 cup pecans chopped
1 cup brown sugar
- 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!
There is nothing like moms cooking. This dish is a Thanksgiving family tradition. My mom always brought the sweet potato casserole to our large family gathering among other dishes. This sweet and crunchy recipe pairs well with turkey or ham and of course some cranberry sauce. With the small addition of marshmallows on top, I’d say its perfection.
|Sweet Potato Mix
3 to 4 cups of sweet potatoes, cooked and mashed
1 cup sugar
8 tbsp butter (room temp)
½ cup evaporated milk
1 tsp nutmeg
1 tsp cinnamon
4 tbsp butter melted
1 cup brown sugar
½ cup flour
1 cup chopped pecans
- Rinse/wash sweet potatoes before placing in a large pot on the stove. Bring sweet potatoes to a boil and turn to medium/low heat. Leave them to cook for at least an hour (until your fork and easily penetrate the sweet potato. (I use 4 to 5 medium sized sweet potatoes)
- Drain the hot water. Using a cutting board, place each sweet potato on it to peel. Use the fork to hold the sweet potato still while you slice and peel each sweet potato. Place sweet potatoes in large mixing bowl.
- Add in the butter and sugar. Using a masher, mash the sweet potatoes until ingredients is well blended.
- Add in the evaporated milk, nutmeg and cinnamon and mix again.
- Spray your baking dish (9x13in) with butter. Add in the sweet potato mix. Smooth it out and place to the side.
- Preheat oven to 350 degrees.
- To make the topping, melt butter in a small pot on the stove. Once melted, add in the pecans, brown sugar and flour. Mix well with a small spoon.
- Sprinkle the topping onto the sweet potatoes.
- Bake in the oven for 40 minutes.
- When time is up, take the casserole out of the oven and sprinkle marshmallows on top.
- Change the oven settings to broil and place casserole back in the oven for 5 minutes (watch carefully so that you don’t burn the marshmallows).
- Remove when completed and let cool before serving.
Hope you enjoy!
Thanks mom for sharing your delicious sweet potato casserole dish. It brings back many fun childhood family memories. And tasty ones 🙂
What’s your favorite dish that your mom always made?