Perfect Pumpkin Mini Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
This is a recipe that I make for my father to take to work with him. All his co-workers love these and have grown to expect them at least once a quarter. They are very moist, perfectly sweet and spicy, and just the right size for a mid morning snack. Ingredients:
2 eggs |
1 2/3 cups sugar |
1 tablespoon vanilla extract |
1 (15 ounce) can pumpkin puree |
3/4 cup vegetable oil |
3/4 cup apricot nectar |
1 cup pastry flour (this can be substituted with all-purpose, but be more gentle while stirring so as not to create to m) |
1 3/4-2 cups all-purpose flour |
1 teaspoon baking powder |
1 1/2-2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1 teaspoon salt |
2/3 cup flour |
2/3 cup sugar |
2/3 cup ground pecans |
1/2 teaspoon salt |
6 tablespoons butter, cold |
Directions:
1. Preheat oven to 375°F.
2. Line mini muffin pan with paper (or foil) liners.
3. For Muffin Batter:.
4. Sift together both flours, baking powder, cinnamon, nutmeg, and salt. Set aside.
5. Beat eggs, sugar, and vanilla with whisk attachment on stand-up mixer on medium for 2 minutes or until pale yellow.
6. Add pumpkin, veg oil, and nectar and whisk on low until just combined.
7. Fold in dry ingredients until just combined. Set aside.
8. For Strudel Topping:.
9. Combined first four ingredients.
10. Cut in the butter with pastry cutter or fingers until crumby.
11. For Muffins:.
12. Fill lined mini muffin tins 3/4 to the top with batter then fill to the top with strudel topping.
13. Bake for 10-12 minutes.
14. Cool and EAT!
|
|