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When I heard this muffin recipe calls for pumpkin puree I said this is definitely not my kind of muffin. Well what can I say, I made them and tasted them and they are truly delicious. You can alternate the pumkin puree for cooked mashed carrots instead. Try them and you will be delighted.









  • 2½ cup flour

  • 2 cup sugar

  • 1 tsp cinnamon

  • ¼ tsp ginger

  • ¼ tsp allspice (optional)

  • ½ tsp salt

  • 1 tsp baking soda

  • 2 eggs

  • 1 cup pumkin puree

  • ½ cup oil

  • - TOPPING:

  • ¼ cup brown sugar

  • 2 Tbsp flour

  • ½ tsp cinnamon

  • 2 Tbsp margarine

  • 15 chopped pecans

  1. Mix dry ingredients in a bowl.

  2. Mix pumkin puree, eggs and oil gently with a fork.

  3. Combine both mixtures (it takes a little time but the mixtures will eventually incorporate together) and then fill sprayed muffin tin or cupcake holders 2/3 full.

  4. Combine topping ingredients and sprinkle on muffins.

  5. Bake at 350F for 30 - 35 minutes.




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Average user rating from: 1 user(s)

5.0   (1)

Delicious and easy recipe

Reviewed by hatetocook
January 13, 2011

My daughter made these muffins on a snowy day. They tasted great. The only substitutions we made were in the topping. We used canola oil instead of margarine and ground pecans instead of chopped.

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