Pumpkin pecan crunch muffins

 Today is Greedy Gourmand's 3rd Blogiversary.

I shall be celebrating quietly this day; there will be no candles to be extinguished nor cakes to be sliced, instead I will be sitting on my back porch, steaming cup of tea warming one hand with another leisurely picking at a muffin filled with Autumn's essence. Here's to your 3rd birthday, little blog.

ease: 4/5.
prep time: 20mins (does not include steaming pumpkin).
cooking time: 25mins.
total: 45mins.


taste: 4/5. Incredibly moist marvellous morsels.

The smell emanating from the oven whilst they baked and bronzed was enough to make you swoon and fall into a sugary-spice induced daze. The muffins themselves had a lovely, crunchy topping that gave way to a burnt umber base flecked with cinnamon and that was as moist as moist can be. They were so soft that I had to be extra delicate when popping them out of the pan. Even hubby declared them a winner.

I reduced the batter sugar amount by 1/4cup which I thought gave them that perfect amount of sweetness without being overly sweet.
I also reduced the nutmeg to 1/2tsp as I find nutmeg can be a little overwhelming, and there were enough other spices to keep it flavoursome.
I used steamed pumpkin in place of canned puree.
This made 12muffins for me.

would I make it again: Yes.


recipe: http://www.onceuponachef.com/2010/10/pumpkin-pecan-crunch-muffins.html