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Pecan Topped Pumpkin Muffins
Description: This is an adaptation of a pumpkin bread recipe, adding
a pecan half on each muffin.
Contributed by: Dan Musicant
Ingredients:
| 1 cup |
mashed cooked pumpkin or winter squash |
| 5 Tablespoons |
melted butter |
| 5 Tablespoons |
Milk |
| 1 Teaspoon |
Vanilla |
| 2 |
beaten eggs |
| 16 |
chopped, pitted dates |
| 1.75 cups |
flour |
| 1 Teaspoon |
baking powder |
| 0.5 Teaspoon |
baking soda |
| 1 Teaspoon |
salt |
| 1 Teaspoon |
cinnamon |
| 0.5 Teaspoon |
nutmeg |
| 1 1/3 cups |
sugar |
Preparation Directions:
-
Pre-hat oven to 350 degrees.
-
Mix together: mashed cooked pumpkin or winter squash, melted butter, milk,
vanilla, beaten eggs, chopped pitted dates
-
Mix with: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar
-
Grease muffin pans, or use baking cups.
-
Pour batter into muffin pans.
-
Top each muffin with a pecan half.
-
Bake for 20 minutes.
-
Allow to cool before serving.
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