Ingredients
Scale
- 2 ½ – 3 cups shredded pie pumpkin
- ½ cup pumpkin puree (preferably homemade)
- 1 cup pecans
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 350 degrees F. Line 16 muffin cups with paper liners.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, stir together sugar, oil, vanilla, and eggs until fully combined. Stir in shredded pumpkin and pumpkin puree. Stir in flour mixture until just combined. Fold in pecans to distribute.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin tin cups, filling all the way to the top.
- Bake for 20-25 minutes, until a toothpick inserted in the center of the muffins comes out with only a few moist crumbs, rotating halfway through if necessary. Cool completely in pan.
- May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature or in a 350 degree F oven for about 20 minutes.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 30 mins
- Cook Time: 25 mins