How to make it

  • 1. Preheat oven to 400°. Line muffin tin with 12 baking cups and spray with baking spray.
  • 2. In a large mixing bowl, stir Muffin Mix and pumpkin pie spice together. Set aside.
  • 3. In a medium-size bowl, mix the wet ingredients; pumpkin, eggs, oil, and buttermilk.
  • 4. Gently mix the wet ingredients into the dry ingredients in the large bowl. Stir till just mixed.
  • 5. Pour in the white chocolate chips and the pecans and stir until well distributed throughout the batter.
  • 6. Dollop generous 1/4 cup of batter into each of the twelve baking cups. Set aside.
  • 7. In a small bowl combine crumble-topping ingredients.
  • 8. Sprinkle and lightly pat topping over the 12 muffins.
  • 9. Bake for 18-20minutes. 12 muffins.
  • Variations: Omit the white chocolate chips and pecans and try, chocolate chips and walnuts or dried cranberries and pecans with 1 T. orange zest, replacing buttermilk with 4 T. orange juice concentrate.
  • Cook’s Secret:
  • *MYO Pumpkin pie spice: in a small dish combine: 1 1/2 tsp. cinnamon, 1 tsp. ginger, 1/4 tsp. nutmeg and a pinch of cloves.
  • **No buttermilk? add 1 tsp. vinegar to 1/4 cup milk for an easy replacement.

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