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pecans butter brown sugar egg pumpkin vanilla all-purpose baking soda baking powder cinnamon cloves nutmeg allspice yogurt orange zest freshly sqeezed orange juice
Viewed: 33 - Published at: 8 years agoIngredients
- 1 cup Pecans
- 6 Tablespoons Butter
- 1 cup Brown Sugar
- 1 whole Egg
- 15 ounces, weight Pure Pumpkin
- 1 teaspoon Vanilla
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/8 teaspoons Cloves
- 1/8 teaspoons Nutmeg
- 1/8 teaspoons Allspice
- 1/4 teaspoons Salt
- 1 cup Yogurt
- 1 teaspoon Orange Zest
- 1 teaspoon Freshly Sqeezed Orange Juice
Method
- Preheat the oven to 350°F. Arrange the nuts on a large skillet and lightly toast until golden brown and aromatic. Cool and then coarsely chop.
- Grease or line 12 standard-sized muffin cups. Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium speed for about 1 minute. Add the egg and beat on medium speed for 1 minute. Add the pumpkin and vanilla and beat until combined. Stir in sifted flour, baking soda, baking powder, spices and salt. Stir in pecans. The batter will be thick. The less stirring the better-try to keep it to 20 or less turns.
- Spoon batter into muffin cups just to the top. Bake for about 20 minutes, until the muffins are firm to the touch or a toothpick inserted into the middle comes out clean. Cool the muffins in the pan for 5 minutes, then invert onto racks for cooling. Cool for at least 30 minutes before frosting.
- In a small bowl, pour 1 cup yogurt. Stir in the orange zest and juice.
- Coat the tops of the cooled yumkins with yogurt. Well-wrapped yumkins will keep for about 3 days at room temperature.
