Ingredients
½cupunsalted butter,softened at room temperature
¾cuplight brown sugar
2largeeggs
2tbsppumpkin puree,not pumpkin pie filling
½tspvanilla extract
⅛tspsalt
½tsppumpkin pie spice
½cupall purpose flour
1cuppecans,chopped
Preparation
Preheat oven to 350 degrees F. Spray non-stick cooking spray into a regular muffin pan. Set aside.
Cream together the butter, brown sugar, and eggs together in a medium-sized mixing bowl.
Stir in the pumpkin puree, vanilla extract, salt and pumpkin pie spice together in the batter.
Slowly fold in the flour and ¾ cup chopped pecans.
Pour batter into the muffin pan. Top with the remaining chopped pecans. Bake for 20 minutes or until an inserted toothpick comes out clean.
