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 (3 cups)
,
Brown Sugar (1 cup)
,
Caster Sugar (1 cup)
,
Baking Soda (1/2 Tbsp)
,
Salt (1 tsp)
,
Baking Powder (1/2 tsp)
,
Ground Cinnamon (1/2 tsp)
,
Ground Nutmeg (1/2 tsp)
,
Ground Allspice (1/2 tsp)
, and
Ground Ginger (1/2 tsp)
. Whisk to combine well.
Step 4
In a separate bowl, whisk together
Canned Pumpkin Pie Mix (2 cups)
,
Eggs (3)
,
Vegetable Oil (2/3 cup)
,
Orange Extract (1/2 tsp)
, and juice from
Lemon (1)
. Stir in the
Pecans (1 cup)
.
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
Torani® Puremade Caramel Sauce (1/4 cup)
and
Butter (1/4 cup)
in microwave, heat in increments, stirring until smooth and of desired consistency. Drizzle over warm muffins. Serve and enjoy!
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