Brennan’s Pumpkin Pecan Muffins
Serving Size: Makes approx 20 muffins
1/4 cup sugar
1 1/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup Brennan’s Pumpkin Butter
1/2 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1/2 cup chopped pecans
A delicious way to enjoy pumpkin all year ground. Great for lunch, brunch or snacking.
Preheat oven to 325F. In bowl, beat butter and sugar together until creamy and smooth. Add eggs and beat well. Stir together flour, baking soda and salt, and then add. Mix until combined. Stir in pumpkin butter, vanilla extract, lemon juice and pecans. Fill buttered muffin pans 3/4 full (or use muffin liners). Bake until a toothpick inserted in center comes out clean, about 25 – 30 minutes. Remove muffins from pan and cool on wire rack.