Perfect Pumpkin Mini Muffins

Name: Perfect Pumpkin Mini Muffins
Ingredients: 2 eggs; 1 23 cups sugar; 1 tablespoon vanilla extract; 1 (15 ounce) can pumpkin puree; 34 cup vegetable oil; 34 cup apricot nectar; 1 cup pastry flour (this can be substituted with all-purpose, but be more gentle while stirring so as not to create to m); 1 34-2 cups all-purpose flour; 1 teaspoon baking powder; 1 12-2 teaspoons cinnamon; 12 teaspoon nutmeg; 1 teaspoon salt; 23 cup flour; 23 cup sugar; 23 cup ground pecans; 12 teaspoon salt; 6 tablespoons butter, cold

17 ingredients

16 steps

Ingredients

2 eggs
1 23 cups sugar
1 tablespoon vanilla extract
1 (15 ounce) can pumpkin puree
34 cup vegetable oil
34 cup apricot nectar
1 cup pastry flour (this can be substituted with all-purpose, but be more gentle while stirring so as not to create to m)
1 34-2 cups all-purpose flour
1 teaspoon baking powder
1 12-2 teaspoons cinnamon
12 teaspoon nutmeg
1 teaspoon salt
23 cup flour
23 cup sugar
23 cup ground pecans
12 teaspoon salt
6 tablespoons butter, cold

Directions

1

Preheat oven to 375F.
2

Line mini muffin pan with paper (or foil) liners.
3

For Muffin Batter:.
4

Sift together both flours, baking powder, cinnamon, nutmeg, and salt.
5

Set aside.
6

Beat eggs, sugar, and vanilla with whisk attachment on stand-up mixer on medium for 2 minutes or until pale yellow.
7

Add pumpkin, veg oil, and nectar and whisk on low until just combined.
8

Fold in dry ingredients until just combined.
9

Set aside.
10

For Strudel Topping:.
11

Combined first four ingredients.
12

Cut in the butter with pastry cutter or fingers until crumby.
13

For Muffins:.
14

Fill lined mini muffin tins 3/4 to the top with batter then fill to the top with strudel topping.
15

Bake for 10-12 minutes.
16

Cool and EAT!