Sticky-Bun Pumpkin Muffins

Vegetarian
Health score
53%
Sticky-Bun Pumpkin Muffins
60 min.
2
3806kcal

Suggestions


Indulge in the delightful flavors of our Sticky-Bun Pumpkin Muffins, a perfect treat for your morning meal or brunch! These muffins are not only vegetarian but also packed with the warm, comforting essence of pumpkin and spices that will awaken your senses. With a health score of 53, they strike a balance between indulgence and nutrition, making them a great choice for those who want to enjoy a sweet start to their day without the guilt.

Imagine biting into a soft, moist muffin that is generously topped with toasted pecans and a rich buttery mixture, creating a sticky, sweet glaze that will have you reaching for seconds. Each muffin is a delightful combination of flavors, with the pumpkin providing a subtle earthiness that pairs beautifully with the sweetness of brown sugar and the warmth of pumpkin pie spice.

Ready in just 60 minutes, these muffins are perfect for sharing with a friend or loved one, making two generous servings. Whether you enjoy them with a cup of coffee or as a sweet afternoon snack, these Sticky-Bun Pumpkin Muffins are sure to become a favorite in your recipe collection. Plus, with a caloric breakdown that includes a balance of protein, fat, and carbohydrates, you can savor each bite knowing you're treating yourself to something special!

Ingredients

  • teaspoon baking soda 
  • 0.5 cup firmly brown sugar light packed
  • 0.5 cup butter melted
  • 15 oz pumpkin canned
  • cup canola oil 
  • tablespoons plus light
  • large eggs 
  • 3.5 cups flour all-purpose
  • cups granulated sugar 
  • cups pecan halves and pieces 
  • tablespoon pumpkin pie spice 
  • teaspoon salt 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • aluminum foil
  • muffin liners

Directions

  1. Preheat oven to 35
  2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  3. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.
  4. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture.
  5. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.
  6. Spoon batter into prepared muffin pans, filling three-fourths full.
  7. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.
  8. Bake at 350 on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins.
  9. Let cool 5 minutes.
  10. TRY THIS TWIST!
  11. Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step Omit Step Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans.
  12. Bake at 350 for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.
  13. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

Nutrition Facts

Calories3806kcal
Protein4.92%
Fat36.81%
Carbs58.27%

Properties

Glycemic Index
112.05
Glycemic Load
333.89
Inflammation Score
-10
Nutrition Score
64.497391286104%

Flavonoids

Cyanidin
11.71mg
Delphinidin
7.94mg
Catechin
7.89mg
Epigallocatechin
6.14mg
Epicatechin
0.89mg
Epigallocatechin 3-gallate
2.51mg

Nutrients percent of daily need

Calories:3806.16kcal
190.31%
Fat:160.54g
246.98%
Saturated Fat:41.53g
259.56%
Carbohydrates:571.76g
190.59%
Net Carbohydrates:548.78g
199.56%
Sugar:382.22g
424.69%
Cholesterol:494.01mg
164.67%
Sodium:2265.45mg
98.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.25g
96.5%
Vitamin A:35117.32IU
702.35%
Manganese:7.27mg
363.36%
Vitamin B1:2.55mg
169.82%
Selenium:113.32µg
161.88%
Folate:499.78µg
124.94%
Vitamin B2:1.87mg
110.27%
Iron:18.77mg
104.26%
Copper:1.98mg
99.24%
Fiber:22.98g
91.92%
Phosphorus:829.96mg
83%
Vitamin B3:15.2mg
75.99%
Vitamin E:10.26mg
68.37%
Magnesium:251.33mg
62.83%
Vitamin K:59.59µg
56.75%
Zinc:8.39mg
55.93%
Vitamin B5:4.42mg
44.17%
Potassium:1370.08mg
39.15%
Vitamin B6:0.65mg
32.52%
Calcium:306.7mg
30.67%
Vitamin B12:0.99µg
16.44%
Vitamin D:2µg
13.33%
Vitamin C:10.83mg
13.13%
Source:My Recipes