How to make it

  • Heat the oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
  • Combine the flour, pumpkin spice, cinnamon, baking soda, ginger and salt together in a bowl.
  • In the bowl of an electric mixer, mix together the brown sugar, pumpkin puree, yogurt, olive oil, molasses, and vanilla. Add the eggs, one at a time, mix until well combined. Set the mixer to a low speed and add the dry ingredients. Mix until just combined.
  • Spoon the batter into the prepared muffin tin. Mix together the sugar and cinnamon. Top each with some of the pecan pieces, then sprinkle generously with the sugar/cinnamon mixture.
  • Place in middle of oven and cook for 25 to 30 minutes, or until a toothpick, when inserted into the center comes out clean. Serve warm or at room temperature. (Store in an airtight container for up to 2 days, after, refrigerate or freeze).
  • Per Muffin: 187 Calories; 6g Fat (1g Sat, 4g Mono, 1g Poly); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 46mg Sodium.

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