When you have finished baking the pumpkin pies and you find you have more pumpkin puree than you need, try these….they are a little tastes of yummy goodness in the morning. Who could ask for more? Great for Christmas morning breakfast.
- 1 3/4 cup sifted flour
- 3/4 cup packed brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 tsp. finely chopped candied ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. grated nutmeg
- 1/2 cup chopped pecans
- 2 large eggs
- 3/4 cup canned pumpkin puree (not pie filling)
- 1/4 cup Crisco oil
- 1 tsp. pure vanilla
Grease your muffin tins well. Preheat oven to 400 degrees.
In a large bowl, sift together all the dry ingredients, including the chopped pecans.
In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla. Pour into the dry ingredients and mix together until moistened.
Fill muffin tins 2/3 full and bake for 20 minutes. Let cool on a rack and top with the following icing.
- 1/2 pkg of cream cheese (light cream cheese can be used)
- 1 1/2 tbsp. icing sugar
- 1/4 tsp. pure vanilla
- crushed pecans
Beat together until light and fluffy. Ice muffins and sprinkle with some crushed pecans.