Spicy Pumpkin Muffins
Spicy Pumpkin Muffins offer a moist, flavorful treat with warming spices and crunchy pecans, perfect for fall mornings or cozy gatherings with friends and family.
Ingredients
- 2 cups all-purpose flour ⓘ
- 3/4 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/3 cup packed light brown sugar ⓘ
- 1 cup canned solid packed pumpkin ⓘ
- 1/2 cup chopped pecans ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/3 cup butter or margarine ⓘ
- 2 large eggs ⓘ
- 1/3 cup milk ⓘ
- 1/3 cup honey ⓘ
Instructions
- Line microwave-safe muffin cups or 6 (6 ounce) glass custard cups with 2 paper baking cups.
- Mix flour, baking powder, spices, and salt in a bowl.
- Beat butter and brown sugar in a medium-sized bowl with an electric mixer until blended.
- Add eggs, pumpkin, milk, and honey to the mixture.
- Beat on high speed for 2 to 3 minutes until pale and slightly curdled-looking.
- Stir in the flour mixture, then fold in chopped pecans.
- Scoop about 3 tablespoons of batter into each cup.
- Arrange the custard cups in a circle in the microwave oven.
- Microwave uncovered on Medium-high for 4 to 5 minutes, rotating the cups or pan halfway through, until the top springs back when pressed.
- Note: Moist spots on top will dry on standing.
- Discard outer paper liners from the muffin cups.
- Cool the muffins on wire racks. Repeat or cover batter and refrigerate up to 3 days.
Nutrition & Diet Analysis (per serving)
1101
kcal
55% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).