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Toasted Pecan Gingerbread Muffins Recipe

Toasted Pecan Gingerbread Muffins

Welcome to the delightful world of baking, where the aroma of freshly baked goods fills your home and warms your heart! Today, I am thrilled to share a special recipe for Toasted Pecan Gingerbread Muffins. These muffins are not just any ordinary treat; they embody the essence of cozy, festive flavors that make the holidays truly magical.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup toasted pecans chopped

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Electric mixer or wooden spoon
  • Rubber spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. Step 3: In another bowl, cream the softened butter and brown sugar together until light and fluffy.
  4. Step 4: Beat in the molasses followed by the eggs, one at a time, mixing well after each addition.
  5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk.
  6. Step 6: Gently fold in the chopped toasted pecans.
  7. Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Step 9: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Notes

These muffins store well for a few days in an airtight container and can also be frozen for up to 3 months.