Fall is for Pumpkins

Yes, absolutely fall is all about the pumpkins! Earlier in the season when the pumpkin patch's sprung up at area nurseries and church parking lots, they didn't hold a lot of charm for me. Who can think of pumpkins when it is 80 outside? Not me anyway. But this week when the air turned decidedly brisk and had that very fall like edge, it was finally pumpkin time! Driving in to the studio this morning those ribbed orange yet uncarved jack 0'lanterns really called to me, several of them will make their home on my front porch just in time for Halloween.

Bobbi is taking a seminar with one of the world's most acclaimed photographers, David Williams. While she is away I think it is time to fill the studio with the smells (and tastes) of fall, Pumpkin Muffins with Cinnamon Sugar glazed pecans. Yum!

Pumpkin Muffins with Cinnamon Sugar glazed pecans

INGREDIENTS:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
  
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 1/2 cup evaporated milk
  
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 1 can (15 to 16 ounces) pumpkin puree
• 1 teaspoon good quality vanilla
• 3/4 cup chopped pecans

TOPPING

• 1/4 cup sugar
• 3 tablespoons melted butter
• 1 teaspoon cinnamon
  

PREPARATION:

Preheat oven to 375 degrees.

Combine the dry ingredients to include sugars and whisk to combine. In separate bowl, combine pumpkin, melted butter, evaporated milk, beaten eggs and vanilla; mix well. Add the wet and dry ingredients and stir gently.

For the topping, chop the pecans and toast them for about 5 minutes in a 375 oven. Stir the warm pecans, melted butter, sugar and cinnamon and return to the oven for another 5 minutes. The pecans should be a little crunchy and caramelized but not overly brown. Break up the nuts if neccessary.

Line 12-cup muffin tin with lightly sprayed paper liners. Fill the about 3/4-full with the pumpkin muffins batter, divide the cinnamon sugar pecan mixture and top the muffins. Bake at 375° for 20 to 25 minutes.

Serve warm or at room temperature. YUM!