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Pumpkin-Pecan Muffins

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“This is a tasty, healthy muffin that both kids and adults will love. I got the recipe from a whole foods cookbook published by La Leche League. The ingredients list looks lengthy because many things are included in both the muffin and the topping so I just have two bowls ready and measure for both at the same time. To give an extra nutritional boost, I cut the oil to 1/4 C and add an extra 1/4 C of pumpkin. They come out very moist.”
READY IN:
25mins
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Muffin batter:
  2. Combine first nine ingredients in bowl and mix well.
  3. Add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened.
  4. Fill greased or paper-lined muffin cups 3/4 full.
  5. Topping:
  6. Combine all ingredients except butter in bowl and mix well.
  7. Cut in butter until crumbly.
  8. Sprinkle topping over batter in muffin cups.
  9. Bake in preheated 400 F oven for 15 to 20 minutes or until muffins test done with toothpick.

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