Pumpkin-Pecan Muffins

Pumpkin-Pecan Muffins are included in our rotating menu that we serve at Linn Park on Thursdays.

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
4 eggs
2 tsp. vanilla
1 cup pumpkin
1 (8-oz.) container sour cream
3 cups flour
1/4 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 cup chopped pecans, toasted

  1. Beat butter and sugar with an electric mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in vanilla, pumpkin, and sour cream.
  2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in pecans.
  3. Divide batter among 24 muffin cups, coated with vegetable cooking spray.
  4. Bake at 350° for 25 minutes or until done.
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