This recipe is from my awesome cousin Meg. Perfect for Thanksgiving morning to tide you over until the big turkey dinner
1 package Pillsbury Pumpkin Quick Bread Mix
½ cup water
¼ cup oil
2 eggs
½ cup chopped pecans
1 tsp cinnamon
¼ tsp nutmeg
TOPPING
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
1 tablespoon margarine or butter softened
Heat oven to 350. Grease 12 muffin cups or line with paper baking cups. In a large bowl combine all muffin ingredients. stir 50 to 70 strokes or until dry mix is moistened. Fill muffin cups. In a small bowl combine all topping ingredients and sprinkle evenly over batter. Bake at 350 for 20 to 30 min or until toothpick inserted comes out clean. Cool for 15 min then remove from pan. Cool completely on a wire rack.
1 package Pillsbury Pumpkin Quick Bread Mix
½ cup water
¼ cup oil
2 eggs
½ cup chopped pecans
1 tsp cinnamon
¼ tsp nutmeg
TOPPING
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
1 tablespoon margarine or butter softened
Heat oven to 350. Grease 12 muffin cups or line with paper baking cups. In a large bowl combine all muffin ingredients. stir 50 to 70 strokes or until dry mix is moistened. Fill muffin cups. In a small bowl combine all topping ingredients and sprinkle evenly over batter. Bake at 350 for 20 to 30 min or until toothpick inserted comes out clean. Cool for 15 min then remove from pan. Cool completely on a wire rack.
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