Sweet and Salty Chocolate Chip Cookies

/

Also known as MMM Cookies, or Magical Marvelous Memorable Cookies.

These cookies are sweet, salty, and have little crunchies in them from granola and pecans. Many people pick them up thinking they’re just a normal chocolate chip cookie only to ask, “hey, what’s in here?” when they realize there are some delightful little sweet and salty add-ins dotting the chocolate chip landscape.

The recipe that inspired these cookies is called “Magical, Marvelous, Memorable Cookies”. I like to think of the pretzels as magical, the pecans as marvelous, and the granola as memorable. Irony of ironies, I could never remember the whole title and would always forget “memorable.” I decided to give them a little bit easier and more descriptive name. While I do enjoy the original more whimsical one, it is harder to remember and gives no indication as to what is in these cookies or what they will taste like.

Cookies that unite

Somehow, their everything-but-the-kitchen-sink-esque ingredient list works really well together. They unite people, when you think they would divide, especially when they include things like pretzels and nuts. I’m not normally one to like pretzels in my desserts. The pretzels are one of my favorite parts. My mom doesn’t like nuts in her cookies. She likes the pecans in these.

Granola? In cookies?

The recipe calls for granola, which might seem ambiguous in light of all of the different kinds of granola out there, store-bought and homemade. Use whatever kind you’d like! Yes, each time the cookies will be a bit different, but as long as you like the granola you’re using, the cookies should turn out delightful. It doesn’t even have to be pure granola. Recently I’ve been using Post Great Grains Crunchy Pecan and it works very well.

Likewise, pecans are one of my favorite nuts in dessert (if I want nuts), but you can use your favorite nut here, if you don’t have or don’t want to use pecans.

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. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe inspired by Food52

Sweet and Salty Chocolate Chip Cookies

Makes about 24-30 cookies

Ingredients:

  • 1 cup / 225g Butter, softened OR 3/4 cup / 169g Neutral-flavored cooking oil

  • 3/4 cup / 150g Granulated sugar

  • 3/4 cup / 150g Brown sugar

  • 2 Eggs

  • 2 tsp / 10g Vanilla extract

  • 2 1/4 cup / 270g All-purpose flour

  • 1 tsp Baking soda

  • 1 tsp Salt

  • 1 cup / 170g Semi-sweet chocolate chips

  • 1 cup / 120g Granola or granola-like cereal

  • 1/2 cup / 50g Pecans, chopped

  • 1/2 cup / 20g Pretzels, crushed

Directions:

Oven 375°F / 177°C. 1 or 2 ungreased cookie sheets

  1. In bowl of a stand mixer or with a handheld mixer, beat butter and sugars until light and fluffy. If using oil, simply mix oil and sugars.

  2. Beat in eggs and vanilla, until thoroughly combined.

  3. In a separate large bowl, whisk together flour, baking soda, and salt.

  4. Add dry ingredients to wet ingredients, mixing just until combined.

  5. Stir in chocolate chips, granola, pecans, and pretzels until evenly distributed.

  6. Bake in preheated oven for 8-10 minutes or until edges start to turn golden and centers still look a bit soft.

  7. Allow to cool for a few minutes before removing from cookie sheet to cool completely.

Jenny’s Notes:

  • Any variety of pretzels can be used, as long as they can be broken into small pieces. Sticks or tiny twists (mini) are probably the easiest to work with.

  • The options for what kind of granola to use in these is almost endless. You could use store-bought or homemade, any flavor you like.

Sweet and Salty Chocolate Chip Cookies
Yield 24-30
Author
Prep time
25 Min
Cook time
10 Min
Total time
35 Min

Sweet and Salty Chocolate Chip Cookies

Sweet and Salty Chocolate Chip Cookies with the addition of pretzels, pecans, and granola. The ingredients might sound a bit "everything but the kitchen sink" but surprise everyone with just how tasty they are.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 375°F / 177°C. 1 or 2 ungreased cookie sheets
  2. In bowl of a stand mixer or with a handheld mixer, beat butter and sugars until light and fluffy. If using oil, simply mix oil and sugars.
  3. Beat in eggs and vanilla, until thoroughly combined.
  4. In a separate large bowl, whisk together flour, baking soda, and salt.
  5. Add dry ingredients to wet ingredients, mixing just until combined.
  6. Stir in chocolate chips, granola, pecans, and pretzels until evenly distributed.
  7. Bake in preheated oven for 8-10 minutes or until edges start to turn golden and centers still look a bit soft.
  8. Allow to cool for a few minutes before removing from cookie sheet to cool completely.

Notes

  • Any variety of pretzels can be used, as long as they can be broken into small pieces. Sticks or tiny twists (mini) are probably the easiest to work with.
  • The options for what kind of granola to use in these is almost endless. You could use store-bought or homemade, any flavor you like.

Nutrition Facts

Calories

268

Fat

15 g

Sat. Fat

3 g

Carbs

31 g

Fiber

1 g

Net carbs

29 g

Sugar

17 g

Protein

3 g

Sodium

180 mg

Cholesterol

14 mg

Nutritional information is approximate. Based on 1 cookie from a 24-cookie batch.

no chill chocolate chip cookies, everything but the kitchen sink cookies, magical marvelous memorable cookies
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Sicilian Almond Cookies - Paste di Mandorle

/

Last Updated August 16, 2024

2019-05-13+15.18.28.jpg

Paste di mandorle, or almond cookies, are one of the simplest and most delicious cookie recipes you could ask for, requiring only 4 ingredients and an overnight refrigeration (and even that is optional), so you can make the dough one day and bake the next. And because they only use almond flour, they are gluten-free friendly!

These cookies and many variations of them hail from Sicily, where the land is full of sunshine and Mediterranean breezes, charming towns, and has the perfect climate for some of the most succulent citrus fruits and almonds. Or so I’ve heard, I have yet to actually go there! The first time I found a bag of Sicilian almonds in Italy I snatched them up, hoping for a taste experience like never before. Basically setting myself up for disappointment. They were good, yes, but I think it would be best to eat them fresh, in Sicily. Until that day when I go to Sicily, I will content myself with tastes of their culture, like the occasional good arancini (fried balls of rice stuffed with cheese and veggies or meat) that you can find around Florence, granita (a slushy type drink), brioche stuffed with gelato, and cannoli. And of course, these almond cookies. And they’re so simple to make. Dangerous.

A Note on What You Call These Cookies in Italian

The original name of this post I had named as “Paste alle mandorle” but I believe that is used more to denote almond paste, or marzipan, so I’ve updated it to Paste di Mandorle.

While most translating apps will tell you “cookie/cookies” translates to “biscotto/biscotti”, it’s not a catch-all. For as often as I talk about, bake, and eat cookies, this word has always given me grief. If you want to get technical, and you know I do, “biscotti” can be broken down into two root words: “bis” meaning two or twice, and “cotti” meaning baked or cooked. Thus, biscotti actually refers to cookies that have been baked twice. In America, you probably are familiar with the word biscotti, meaning those long hard cookies often sold at coffee shops. Those are truly biscotti, because they’re twice baked. The whole dough is baked, then they’re sliced and baked again. So if you want to talk about cookies in Italian but you don’t want to talk about the twice-baked ones, what do you call them? There is no catch-all, but you have some options. You could simply call them “dolci” (sweets) or dolcetti (little sweets) which is always safe, or cookies made with butter, similar to what we know as shortbread, you could call “frolli”. Or, you can call them “paste” as I did in this post, which in the most general translation of the word means "doughs” or “pasticcini” which is similar. Just looking up this recipe in Italian, on the first page you will probably find them called paste, pasticcini, and biscotti.

Then don’t get me started on the Italian word for “cake” which is “torta”. That one IS a catch-all, but in a bad way, because then I’m calling desserts “cake” in Italian that are definitely not cake in English. They have no word for pie, so then if someone comes to your Thanksgiving dinner and asks what the pumpkin pie is, you might say “torta di zucca” or, pumpkin cake. Sigh. Pie, like Americans think of pie (apple pie, cherry pie) doesn’t exist in their traditional cuisine so it makes sense. But confusing for an American who wants to talk about it in Italian. Some desserts, like apple, are known enough now in Italy that you can refer to them by their English name, apple pie.

This post may contain affiliate links. If you buy something 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!

Original recipe adapted and translated from GialloZafferano

Sicilian Almond Cookies - Paste di Mandorle

Makes about 2 dozen cookies

2018-12-22 12.26.58.jpg

Ingredients:

  • 2 1/2 cups / 250g almond flour

  • 1 1/4 cups / 250g granulated sugar

  • 2 / 60g egg whites

  • 1/2 tsp almond extract

Garnishes (optional)

  • powdered sugar

  • whole, sliced, or slivered almonds

Directions:

Oven 350F / 180C

  1. In a medium bowl, combine the almond flour and the sugar.

  2. Mix in the egg whites and the almond extract until thoroughly combined. This can be done with a spoon, a hand mixer, stand mixer, or even in a food processor.

  3. Cover dough and place in fridge overnight or for at least 7 hours.

  4. Remove dough from fridge and roll into balls, then roll in powdered sugar. Flatten cookies a bit, as they will not spread much in the oven. Press in a few almond slices on top. Alternately, shape them as you wish, as they hold their shape well after the overnight refrigeration.

  5. Place cookies on a silpat or parchment covered baking sheet, leaving about 1” between cookies.

  6. Bake in preheated oven for 8-12 minutes, until just lightly golden. Be careful no to overbake, cookies should be crunchy on the outside and soft on the inside.

Jenny’s Notes:

  • If you have almonds and a method to grind them, such as a food processor, go ahead and make fresh almond flour! Be careful not to over grind, you don’t want the almonds to heat up and the oil to start to escape, resulting in almond butter.

  • If you prefer other extracts, go ahead and play around with other flavors; vanilla, orange, lemon, coconut, etc.

  • This recipe, if you go by weight instead of imperial measurements, is very easy to modify or double, triple, halve, etc.! You can see that the ratio of almond flour to sugar is 1:1: essentially all you have to do is mix together equal weights of almond flour and sugar, with just enough egg whites to bind them together easily and a touch of extract for flavor. Voila.

  • These cookies have many variants and shapes and are often piped with candied cherries on top. I’m not a huge candied fruit person, and so I found a simple recipe and omitted the piping for one of the simpler almond cookie methods, rolling in powdered sugar and decorating with almonds.

Sicilian Almond Cookies - Paste alle Mandorle
Yield 24
Author
Prep time
30 Min
Cook time
12 Min
Inactive time
7 Hour
Total time
7 H & 42 M

Sicilian Almond Cookies - Paste alle Mandorle

A classic Italian cookie originating in Sicily with a soft center and crunchy exterior. 4 ingredients and gluten-free.
Cook modePrevent screen from turning off

Ingredients

Garnishes (optional)

Instructions

  1. In a medium bowl, combine the almond flour and the sugar.
  2. Mix in the egg whites and the almond extract until thoroughly combined. This can be done with a spoon, a hand mixer, stand mixer, or even in a food processor.
  3. Cover dough and place in fridge overnight or for at least 7 hours.
  4. Remove dough from fridge and roll into balls, then roll in powdered sugar. Flatten cookies a bit, as they will not spread much in the oven. Press in a few almond slices on top. Alternately, shape them as you wish, as they hold their shape well after the overnight refrigeration.
  5. Place cookies on a silpat or parchment covered baking sheet, leaving about 1” between cookies.
  6. Bake in preheated oven for 8-12 minutes, until just lightly golden. Be careful no to overbake, cookies should be crunchy on the outside and soft on the inside.

Notes

If you have almonds and a method to grind them, such as a food processor, you can make fresh almond flour! Be careful not to over-grind, you don’t want the almonds to heat up and the oil to start to escape, resulting in almond butter. If you prefer other extracts, play around with other flavors; vanilla, orange, lemon, coconut, etc. This recipe, if you go by weight instead of imperial measurements, is very easy to modify or double, triple, halve, etc.! You can see that the ratio of almond flour to sugar is 1:1: essentially all you have to do is mix together equal weights of almond flour and sugar, with just enough egg whites to bind them together easily and a touch of extract for flavor. Voila. These cookies have many variants and shapes and are often piped with candied cherries on top. I’m not a huge candied fruit person, and so I found a simple recipe and omitted the piping for one of the simpler almond cookie methods, rolling in powdered sugar and decorating with almonds.

Nutrition Facts

Calories

110.04

Fat

5.24 g

Sat. Fat

0.40 g

Carbs

14.38 g

Fiber

1.31 g

Net carbs

13.07 g

Sugar

12.51 g

Protein

2.76 g

Cholesterol

0.00 mg

Nutritional information is approximate, based on 1 cookie.

gluten-free, Sicilian almond cookies, Paste alle Mandorle
dessert, cookies
Italian
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
2019-05-13+15.17.27-2.jpg

Homemade Snickers Bars

/

Last Updated October 25, 2024

Let’s make Snickers! 

If you just thought, "Why would I want to make Snickers when I can just buy them and save a whole lot of time?" I'm actually with you on that one. While I (and my famiy) are known for making just about anything homemade, I'm not normally the first one to jump on making things homemade that have already been perfected. Homemade Reese's?  Samoas? Oreos? Nah, I'll let Nabisco and the Girl Scout Foundation of America do that. I did make homemade Oreos once, but after a couple hours of work and ending up with less cookies than a package of Oreos that didn't even taste like an Oreo, I decided to be more discerning with such recipes in the future. They tasted good...but they were saving neither time nor money. The exception is, if you can make something that tastes like the original or better, even if it takes longer, because homemade means less chemicals and preservatives! Yay. 

That's where these Snickers come in. Delicious layers of milk chocolate, homemade nougat with marshmallow fluff, salty peanuts, and that decadent caramel layer.

And you know what? They’re not even as hard to make as you might think.

You can melt some chocolate in a pan? Yes you can. Boil a few ingredients together for a few minutes, without even needing a candy thermometer? Sure. Chop up some peanuts? Yep, just watch your fingers! And for the caramel layer, you have your pick between making a homemade caramel (also linked in the recipe), or simply unwrapping a bag of caramel squares and melting them with a bit of heavy cream. Then melt more chocolate, at which you will already be a pro. There you have it, homemade, can’t-keep-your-hands-off-of-them, Snickers bars.

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. Where possible, links are prioritized to mall businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Brown Eyed Baker

Homemade Snickers Bars

Makes 42-48 small bars

Ingredients:

For the Top and Bottom Chocolate Layer

  • 2 1/2 cups / 425g milk chocolate chips (about 1 1/4 bags or 15oz)

For the Nougat Layer

  • 1/4 cup / 56g butter

  • 3/4 cup / 150g sugar

  • 1/4 cup / 59g milk

  • 1 1/2 cups / 128g marshmallow fluff

  • 1/4 cup / 65g creamy peanut butter

  • 1 tsp vanilla extract

  • 1 1/2 cups / 233g salted peanuts, roughly chopped

For the Caramel Layer

  • 1/2 batch caramel sauce, recipe found here

or

  • 14 oz / 396g caramel squares, unwrapped

  • 1/4 cup / 59g heavy whipping cream

Directions:

Lightly grease a 9x13in / 23x33cm pan and line with parchment paper.  Grease the parchment paper. 

Make the Bottom Chocolate Layer

  1. Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted.  Spread evenly in the bottom of the 9x13 pan.  Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

  1. Melt butter in a medium saucepan over medium-low heat.  Add sugar and milk, stirring until dissolved.  Bring to a boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally. 

  2. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth.  Fold in peanuts.  Spread evenly over cooled chocolate in pan and return to fridge or freezer. 

Make the Caramel Layer

  1. Make a half batch of the caramel sauce as directed. 

or

  1. Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth.  Once melted, cook for 4 more minutes, stirring frequently. 

  2. Pour caramel over cooled nougat layer and return to fridge or freezer.

Make the Top Chocolate Layer

  1. Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often.  Spread evenly over cooled caramel layer. 

  2. Place back in fridge or freezer until completely set, 10-30 minutes.

  3. Keep in pan or remove using parchment paper; slice and serve.

  4. Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer. 

Jenny's Notes:

  • Really like peanut butter?  You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate.  Or, use part peanut butter chips instead of all milk chocolate chips.  

  • Don't need a whole 9x13 pan of Snickers?  You can always halve this recipe and put everything in an 8x8 pan.  But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away.   

  • The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such.  Ironic, though, isn't it?  Usually you grease something to help it move, not keep it in place.

Snickers Bars
Yield 42-48 small bars
Author
Prep time
30 Min
Cook time
45 Min
Total time
1 H & 15 M

Snickers Bars

Possibly better than the real thing, these homemade Snickers Bars are made with glorious layers of caramel, marshmallow-y nougat, and salty peanuts sandwiched between two layers of milk chocolate.
Cook modePrevent screen from turning off

Ingredients

For the Top and Bottom Chocolate Layer
For the Nougat Layer
For the Caramel Layer

Instructions

Make the Bottom Chocolate Layer
  1. Lightly grease a 9x13in / 23x33cm pan and line with parchment paper. Grease the parchment paper.
  2. Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted. Spread evenly in the bottom of the 9x13 pan. Place in fridge or freezer to set until next layer is ready.
Make the Nougat Layer
  1. Melt butter in a medium saucepan over medium-low heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  2. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in peanuts. Spread evenly over cooled chocolate in pan and return to fridge or freezer.
Make the Caramel Layer
  1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
  2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
  3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238 degrees Fahrenheit, about 2-5 minutes.
  4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Spread over cooled nougat layer and return to fridge or freezer.
  5. OR
  6. Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth. Once melted, cook for 4 more minutes, stirring frequently.
  7. Pour caramel over cooled nougat layer and return to fridge or freezer.
Make the Top Chocolate Layer
  1. Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often. Spread evenly over cooled caramel layer.
  2. Place back in fridge or freezer until completely set, 10-30 minutes.
  3. Keep in pan or remove using parchment paper; slice and serve.
  4. Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer.

Notes

Really like peanut butter? You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate. Or, use part peanut butter chips instead of all milk chocolate chips. Don't need a whole 9x13 pan of Snickers? You can always halve this recipe and put everything in an 8x8 pan. But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away. The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such. Ironic, though, isn't it? Usually you grease something to help it move, not keep it in place.

Nutrition Facts

Calories

169.11

Fat

9.76 g

Sat. Fat

4.49 g

Carbs

18.93 g

Fiber

0.90 g

Net carbs

18.03 g

Sugar

16.15 g

Protein

2.67 g

Sodium

57.84 mg

Cholesterol

11.41 mg

Nutritional information is approximate. Based on 42 servings using the homemade caramel recipe.

homemade Snickers bars, nougat, homemade caramel, peanuts, Snickers
dessert, cookies and bars
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
Bakers gonna Bake:
IMG_3848.jpg
Homemade Buttermilk Ranch Dressing
2016-05-01 13.59.06 copy.jpg
How to Write Out a Recipe
IMG_9774.jpg
Why You Should Use a Baking Scale
IMG_3944 copy.JPG
Baking Measurement Conversions
2016-09-22 13.39.07.jpg
Ingredient Substitutions
Homemade Thousand Island Dressing
Homemade Thousand Island Dressing
Homemade Evaporated Milk
Homemade Evaporated Milk
Homemade Chocolate Pudding
Homemade Chocolate Pudding
IMG_3810.jpg
Homemade Italian Dressing
IMG_0952.jpg
Strawberry Nutella Coconut Milkshake
All About that Wheat Flour - FARINA part 2
All About that Wheat Flour - FARINA part 2
Mocha Punch
Mocha Punch

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 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!

Montreal, Canada

Montreal, Canada

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:

I used walnuts in this batch

I used walnuts in this batch

  • 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.

  1. Arrange pecans or walnuts evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

  2. 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.

  3. In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

  4. 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. 

  5. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

  6. 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-Bun Muffins
Yield 26-28
Author
Prep time
40 Min
Cook time
35 Min
Total time
1 H & 15 M

Pumpkin Sticky-Bun Muffins

Whole wheat pumpkin muffins made with a sticky, gooey caramel and nut topping.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 350°F / 170°C. Grease 2 12-cup muffin tins.
  2. Arrange pecans or walnuts evenly on a baking sheet. Bake for about 10 minutes or until fragrant and slightly darker in color.
  3. 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.
  4. In a large bowl combine flours, sugar, spices, baking soda, and salt. Make a well in the center of the dry ingredients.
  5. 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.
  6. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
  7. 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.

Nutrition Facts

Calories

323.77

Fat

18.03 g

Sat. Fat

3.58 g

Carbs

39.27 g

Fiber

2.73 g

Net carbs

36.55 g

Sugar

24.87 g

Protein

4.10 g

Sodium

179.52 mg

Cholesterol

37.96 mg

Nutritional information is approximate. Based on 26 servings.

pumpkin sticky buns, cinnamon, pumpkin spice, nutmeg, cloves, pecans, walnuts, caramel, fall recipe, whole wheat pumpkin muffins
breakfast, brunch, snack, dessert
American
Did you make this recipe?
Tag @jenevamorris on instagram and hashtag it #jennyblogs