In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn. This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me. You're welcome. Go and make these Pumpkin Sticky-Bun Muffins in peace.

On another note, today’s recipe features nuts, namely, pecans and walnuts. If you’d like to get your mind off of politics and instead learn all about walnuts and how nutritious they are, click here!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Southern Living

Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

2 cups / 250g pecans or walnuts, or a mixture
1/2 cup / 113g butter (1 stick), melted
1/2 cup / 100g brown sugar
2 Tbsp / 40g maple syrup
2 cups / 256g whole wheat flour
1 1/2 cups / 180g all-purpose flour
2 1/2 cups / 500g sugar
1 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
1/2 tsp ginger
1 tsp baking soda
1 tsp salt
1 15 oz / 425g can pumpkin purée
3/4 cup / 168g oil
4 eggs

Directions:

Oven 350°F / 170°C. Grease 2 12-cup muffin tins.

Arrange pecans or walnuts evenly on a baking sheet. Bake for about 10 minutes or until fragrant and slightly darker in color.
In a small bowl combine butter, brown sugar, and maple syrup. Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each. Sprinkle evenly with toasted pecans and set aside.
In a large bowl combine flours, sugar, spices, baking soda, and salt. Make a well in the center of the dry ingredients.
In another medium bowl beat together pumpkin, oil, eggs. Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined. Spoon batter over pecans in muffin tins, filling about 2/3 full.
Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins. If you wait too long the muffins will stick to your pans.

Jenny's Notes:

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread. Extras muffins or bread can always be frozen for a later date.
I don't recommend using paper liners for this recipe. However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

pumpkin sticky buns, cinnamon, pumpkin spice, nutmeg, cloves, pecans, walnuts, caramel, fall recipe, whole wheat pumpkin muffins

breakfast, brunch, snack, dessert

American

Yield: 26-28

Author: Jennyblogs

Pumpkin Sticky-Bun Muffins

Whole wheat pumpkin muffins made with a sticky, gooey caramel and nut topping.

prep time: 40 Mcook time: 35 Mtotal time: 75 M

ingredients:

2 cups / 250g pecans or walnuts, or a mixture
1/2 cup / 113g butter (1 stick), melted
1/2 cup / 100g brown sugar
2 Tbsp / 40g maple syrup
2 cups / 256g whole wheat flour
1 1/2 cups / 180g all-purpose flour
2 1/2 cups / 500g sugar
1 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
1/2 tsp ginger
1 tsp baking soda
1 tsp salt
1 15 oz / 425g can pumpkin purée
3/4 cup / 168g oil
4 eggs

instructions:

How to cook Pumpkin Sticky-Bun Muffins

Oven 350°F / 170°C. Grease 2 12-cup muffin tins.
Arrange pecans or walnuts evenly on a baking sheet. Bake for about 10 minutes or until fragrant and slightly darker in color.
In a small bowl combine butter, brown sugar, and maple syrup. Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each. Sprinkle evenly with toasted pecans and set aside.
In a large bowl combine flours, sugar, spices, baking soda, and salt. Make a well in the center of the dry ingredients.
In another medium bowl beat together pumpkin, oil, eggs. Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined. Spoon batter over pecans in muffin tins, filling about 2/3 full.
Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins. If you wait too long the muffins will stick to your pans.

NOTES:

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread. Extras muffins or bread can always be frozen for a later date. I don't recommend using paper liners for this recipe. However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Calories

323.77

Fat (grams)

18.03

Sat. Fat (grams)

3.58

Carbs (grams)

39.27

Fiber (grams)

2.73

Net carbs

36.55