These homemade pumpkin muffins with raisins and pecans are a quick and easy breakfast on those busy mornings. They make a great addition to your holiday breakfast buffet or would be appreciated as part of a gift basket.
1can15 oz pumpkin (425 grams)Fresh pumpkin is better if you have it available.
Add shortening into sugar
Add rest of dry ingredients and stir together
Add pumpkin, eggs, and vanilla and stir together by hand till completely mixed
Stir firmly until the mixture is thick and stiff
Add pecans and stir the mixture until the pecans are spread evenly throughout
Add muffin mix to greased muffin tins
Bake in preheated 350 F (180 C) degree oven for approximately 30 minutes or untill inserted toothpick comes out clean
Canned pumpkin is shown here for convenience, if you have fresh pumpkin that is better, blend it into a puree.You can store these pumpkin muffins for 48 hours (at room temperature); for 3-4 days (in the fridge), and for 3 months (in the freezer packed in a freezer-proof pouch).Besides pecans, these easy pumpkin muffins taste yummy with dried cranberries, almonds or chocolate chips.
Keyword pumpkin raisin muffin
Pumpkin Muffins with Raisins and Pecans https://recipelibrary.net/pumpkin-pecan-muffins/ April 16, 2020