Pumpkin Sticky-Bun Muffins

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 pumpkin.  

Montreal, Canada

Montreal, Canada

Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

I used walnuts in this batch

  • 2 cups pecans or walnuts, or a mixture
  • 1/2 cup butter (1 stick), melted
  • 1/2 cup brown sugar
  • 2 Tbsp maple syrup
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups 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 can pumpkin puree
  • 3/4 cup oil
  • 4 eggs

Directions:

Oven 350 Fahrenheit.  Grease 2 12-cup muffin tins.

Arrange pecans 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 the 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.  Add this mixture to 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 clean 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 the pans and soak pans in hot soapy water.