Delicious pumpkin muffins with a double dose of pecans and browned butter.
Is it just me or did November just seem to sneak up without any warning? I mean, I knew Halloween was coming up, but never really thought about the next day being NOVEMBER!
The days are passing by in a blur right now in our home. October was a very busy month and I am hoping that November and December will be much slower in comparison. I have projects to finish and a Thanksgiving and Christmas season to savor.
As far as the blog is concerned, I’m excited about what is coming up. I plan to continue the 31 Days to a Handmade Christmas series, hopefully finishing up before the end of this month (November!). Even though the series was intended to be a fun, write-for-31-days-straight, series, trying to keep that pace kicked my butt. Like, whoa. So, slow and steady wins the race in this case.
With Thanksgiving this month, you can also look forward to a few healthy twists on classic holiday recipes (check out this one and this one) that I’ve been tweaking too. It’s been pretty yummy over here.
But before I get too excited for Thanksgiving and Christmas, we have more time to enjoy all things pumpkin. How about enjoying pumpkin for breakfast or a midday snack?
Pumpkin Pecan Brown Butter Muffins
These pumpkin muffins are inspired by Naturally Ella‘s amazing Pumpkin Brown Butter Pecan Pancakes. I discovered these pancakes last year and they are definitely a new Fall favorite. Since I can tend to go a little overboard on the maple syrup when there’s a stack of pancakes in front of me, I wanted another option with a similar taste but that’s a little less sweet. I also appreciate the portability and share-ability of a muffin.
Whip these up and enjoy the tastes of Fall while you still can. And by all means, try those amazing pancakes too when you’re in the mood for something rich sopped up with maple syrup. (I’m not the only one who gets those cravings, right?!)
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Delicious pumpkin muffins with a double dose of pecans and browned butter.
Ingredients
- 2 1/2 C flour
- 3/4 C pecans, divided
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1 C pumpkin puree
- 1/2 C maple syrup
- 2 eggs
- 8 oz butter
Topping:
- 1/2 C pecans
- 1/4 C oats
- 1/2 tsp cinnamon
- 1 Tbsp melted coconut oil
- 1 Tbsp brown sugar
Instructions
1. Preheat the oven to 425°. Grease a 12-cup muffin tray.
2. Melt butter in a small saucepan set over medium heat. Continue to heat and stir the butter as it bubbles slightly and slowly darkens in color. Reduce the heat slightly if the butter is boiling or popping out of the pan. It simply needs a gentle simmer to brown the butter and develop the nutty, caramelized taste. Remove the pan from heat when the butter has turned to a dark golden color. Let cool slightly while you gather the next ingredients.
3. In the bowl of a food processor, pulse 3/4 C pecans until they are ground into coarse crumbs, (pecan meal). Do not over blend and make pecan butter! Combine the pecan meal with the flour in a large mixing bowl. Add to it the baking powder, salt, baking soda, and spices. Stir to mix.
4. Mix together the pumpkin, maple syrup, and eggs in a large measuring cup. Pour in the brown butter and stir well to combine.
5. Make a well in the center of the dry ingredients. Pour in the wet ingredients. Stir with a wooden spoon or spatula just until no streaks of flour remain. Evenly distribute the batter among the cups in the muffin tray.
6. In the bowl of a food processor again, combine the pecans, oats, cinnamon, and brown sugar. Pulse once to mix. Pour the coconut oil across the topping ingredients. Pulse two to three times more to chop the pecans and mix the topping. Evenly distribute the topping on the center of each uncooked muffin, pressing slightly to adhere.
7. Bake for 18-20 minutes in preheated oven. Remove from oven and let cool 5 minutes in the muffin pan. Remove to wire rack to continue cooling.
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Wow, these look amazing! I love pumpkin & pecans!