 |
 |
|
|
|
Ingredients
|
|
Serves 12
|
| 3 Tbsp. brown sugar |
1/8 tsp. ground cloves |
| 1 Tbsp. dairy sour cream |
1 beaten egg |
| 1/3 cup broken pecans |
3/4 cup buttermilk |
| 2 cups all-purpose powder |
3/4 cup canned pumpkin |
| 1 tsp. ground cinnamon |
2/3 cup packed brown sugar |
| 1/2 tsp. baking soda |
1/3 cup margarine or butter, melted |
| 1/4 tsp. ground nutmeg |
|
|
Grease (12) 2 1/2 in. muffin cups. In a small bowl stir together 3 Tbsp. brown sugar and sour cream. Stir in pecans. Set aside in a medium bowl. Stir together flour, baking powder, cinnamon, baking soda, nutmeg, and cloves. Make a well in the center of dry mixture. In another bowl stir egg, buttermilk pumpkin, 2/3 cup brown sugar, and melted butter. Add the pumpkin mixture all at once to the dry mixture. Fill each muffin cup 3/4 full. Drop 1 tsp. of pecan mixture on top of each muffin.
Bake at 400 degrees about 20 minutes.
Serve Warm.
Download PDF
|
|
|
|
|
|
|
