The flavor of Pecan Pie in delicious muffin, no corn syrup required!
I saw these muffins on Trisha’s Southern Kitchen on Food Network. I tweaked the recipe a bit after reading the reviews, reducing the butter, adding vanilla, salt and baking soda. These muffins got rave reviews at my husband’s office!
The recipe makes 9 muffins, but trust me when I say you might as well make a double recipe!
Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened.
Place paper liners in 9 muffin cups and *spray liners with nonstick cooking spray. Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.
*The reviews for these muffins mentioned that they stick to the liners so I used a liberal amount of cooking spray. Also, they come out of the liners easier after they cool.
You could also make mini-muffins; just shorten the baking time by 5 minutes. You can find a printable recipe, here.
The muffins are wonderful by themselves, but I had a little canned pumpkin left over and spied a Compound Pumpkin Butter recipe in 50 Things to Make with Canned Pumpkin in the October issue of Food Network Magazine. Instead of a savory version, I added some maple syrup, pumpkin pie spice and some chopped pecans for a Pumpkin-Maple-Pecan Compound Butter.
Use on rolls, breakfast breads, pancakes, or on a baked sweet potato!
Pumpkin-Maple-Pecan Compound Butter
1 stick unsalted butter, softened
1/4 cup pumpkin puree
1/8 cup pecans, chopped
*1 tablespoon maple syrup
½ teaspoon pumpkin pie spice
*add more if you want a sweeter butter
Place the softened butter in a bowl, add pumpkin, spice, maple syrup and pecans. Mix well until blended. Transfer to small ramekin and cover with plastic wrap or shape into a log and roll in plastic wrap to slice. Refrigerate two hours for flavors to meld.