Jul 21 09
by cara
at 8:28 PM
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Pumpkin Pecan Muffins

We’ve still got quite a few months left of the sweltering Houston heat, and I am craving fall big time.  The cooler weather.  The start of school (The Littlest Apple will be attending preschool 2 days a week.  Hooray for mommy!).  The excitement in the air during football season.  The beautiful colors of fall that fit in so nicely with my home decor (such as it is).  Lastly, the FOOD of fall!  Pumpkin, anyone?

This recipe is just one of many from Food To Live By, by Myra Goodman (founder of Earthbound Farm Organic)  that I’ve tried recently.  Other recipes I’ve tried include Farm Stand Meatballs, Grilled Tahini Chicken with Eggplant and Mushrooms over Soba Noodles, Marinara Sauce with Pancetta, and Spaghetti Bolognese.  All were delicious, and I can’t wait to try some of the soups, salads, and side dishes.  This is one of my new favorite cookbooks.  Wholesome recipes, tons of gorgeous photographs, and a special emphasis on organic, farm fresh ingredients.


Pumpkin Pecan Muffins

from Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

Makes 15 standard-size muffins


For the topping:

  • 1/3 cup unbleached all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) cold, unsalted butter, cut into small pieces

For the muffins:

  • Butter, for greasing the muffin cups
  • 1 2/3 cups unbleached all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped pecans
  • 3 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 teaspoons grated orange zest
  • 1 can (15 ounces) pumpkin puree
  • 1 1/2 cups granulated sugar

Position a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Make the topping.  Place the flour, brown sugar, and cinnamon in a medium size bowl and stir to combine.  Add the butter pieces.  Using a pastry blender, 2 knives, or your fingers, blend the butter into the topping until it is crumbly and well combined.  Set the topping aside.

Make the muffins: Butter 15 standard size muffin cups or line them with cupcake liners.

Place the flour, baking soda, salt, allspice, nutmeg, cardamom, and cinnamon in a large bowl and whisk to combine well.  Add the pecans and stir to combine.

Place the eggs, melted butter, orange zest, pumpkin, and granulated sugar in a medium sized bowl and whisk to combine well.

Add the pumpkin mixture to the flour mixture and stir with a rubber spatula until just combined.  Do not overmix the batter or the muffins will be tough.  Spoon the batter into the prepared muffin cups, filling them almost to the brim.  Sprinkle the top of each muffin with about 2 teaspoons of the topping.

Bake the muffins until they are golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes.

Place the muffin pan(s) on a wire rack and let hte muffins cool for 10 minutes.  Remove the muffins from the pan and serve warm.  The muffins taste best the day they are made.  If necessary, you can store them in an airtight container for up to 3 days and reheat them in a microwave for 10 seconds or in a preheated 350 degrees F oven for 5 to 10 minutes.

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  1. Ms. Pat permalink

    Cara, these came out great! Kids,husband, everyone loves them..this can go in my recipe book for sure.
    I love following along with you.

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  1. Whole Wheat Pumpkin Muffins with Cinnamon Glaze | The Picky Apple

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