This following recipe - one I'd like to call pumpkin pecan dream (the dream part comes from the fact that the marshmallows I added to the recipe remind me of pillows) is one that I can truly call my own.
Check this out and let me know how it goes!
Ingredients
- 18 medium are large cupcake liners
- 3/4 cup canola oil plus more for pan
- 3 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1.5 cups pumpkin puree
- 1.25 cup plain low-fat yogurt
- 3 large eggs
- 0.75 cups of brown sugar + 2 teaspoons for sprinkling
- 1.5 cups of coarsely chopped pecans
- 36 mini marshmallows (an Olivia addition)
**Make sure all ingredients are room temperature
Directions
- Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside. (The recipe actually makes about 18 muffins if you’re using a standard cupcake tray - adjust number of marshmallows based on the size of your tray)- In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
- In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
- Fill the muffin tins about a 1/3 of the way and then push a mini marshmallow into the middle. Fill the muffin tins with the rest of the batter – making sure it’s only about 75% full. Pull another marshmallow into the middle so that the top is showing. Sprinkle tops with remaining walnuts/pecans and sugar. Bake until toothpick is inserted in the center of a muffin comes out clean, roughly 30-35 minutes. Cool 5 minutes in pan. Move to cookie racks for further cooling. (Note the baking time is shorter because the muffins are slightly smaller).
