Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Grease a muffin tin, or use paper liners, and set aside.
Step 3
In a large bowl, combine
All-Purpose Flour (375 g)
,
Brown Sugar (220 g)
,
Caster Sugar (180 g)
,
Baking Soda (9 g)
,
Salt (6 g)
,
Baking Powder (2 g)
,
Ground Cinnamon (1 g)
,
Ground Nutmeg (1 g)
,
Ground Allspice (as needed)
, and
Ground Ginger (as needed)
. Whisk to combine well.
Step 4
In a separate bowl, whisk together
Canned Pumpkin Pie Mix (540 g)
,
Eggs (3)
,
Vegetable Oil (160 mL)
,
Orange Extract (2 mL)
, and juice from
Lemon (1)
. Stir in the
Pecans (100 g)
.
Step 5
Add the dry mix into the wet mix. Using a spoon, stir the muffin batter until just combined, do not over mix. Let rest 5 minutes.
Step 6
Fill each muffin tin two-thirds full with batter. Bake for approximately 18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Step 7
Remove pan from oven and let rest on a wire rack for 5 minutes. Carefully remove the muffins from the pan and cool on a wire rack.
Step 8
For optional glaze, heat
Caramel Sauce (60 mL)
and
Butter (60 g)
in microwave, heat in increments, stirring until smooth and of desired consistency. Drizzle over warm muffins. Serve and enjoy!
