I love this time of year with cooler weather and beautiful fall colors all around. But for me fall equals pumpkins, in the store, in the garden, decorations, yummy yummy yummy pumpkin recipes, all of it. I just love pumpkins with their beautiful colors and unique wonderful flavor. I’ll eat pumpkin till I turn orange, love, love it! Last year I felt the same exact way and I even did a little bloggy roundup on super yummy pumpkin recipes. One in which I came across this recipe for Pumpkin Yumkins and I am still kicking myself that I waited this long to makes these. They have a wonderful rich pumpkin flavor. And best of all is my boys absolutely love them. I’ve made them twice now and neither time did they last. I did make a few modifications to the recipe for ingredients I had on hand and to make it slightly healthier, but be sure to check out Delish Foods for the original recipe.
Ingredients: 1 c pecans, 3/4 stick unsalted butter, at room temperature, 1 c firmly packed dark brown sugar, 1 large egg, 1 (15 oz) can pure pumpkin, 1 tsp vanilla extract, 2 c all-purpose flour, 1/8 tsp cloves, 1/8 tsp nutmeg, 1/8 tsp allspice, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
Start off with a skillet to toast your pecans, on medium heat, stirring often
Then in your mixer add your softened butter and brown sugar, cream for about 1 minute on medium speed
Then add in 1 egg and mix another minute or so
Once the pecans have toasted maybe 5 minutes, set aside to cool
Then to your creamed butter and sugar add your can of pumpkin
and vanilla and mix for another minute, be sure to scrape the sides of the bowl down
Then in a separate bowl sift your flour
then measure out your baking powder and baking soda
and spices (the original recipes does not call for the spices, but I just love them too much to leave them out, but if you’d like you don’t have to add them)
cinnamon
nutmeg
cloves
allspice
and salt
Be sure to mix well
Then slowly add in your flour mixture to your pumpkin mixture,
being careful to only stir as few times as possible, maybe 20 turns, the less turns the better, it makes for a fluffier muffin.
Then gently mix in your cooled toasted pecans, maybe another 3 turns
Then in your greased muffin tins, spoon out your pumpkin mixture and bake at 350 for 20 minutes
While the yumkins are baking you can make your topping. I used yogurt because it’s what I had on hand even though the original recipe calls for cream cheese frosting.
I think the yogurt adds a wonderful light flavor plus its a nicer on your waist line, so to me that equals I can make these more often!
Topping: 1 cup yogurt, 1 tsp fresh squeezed orange juicen (small), zest of one small orange
Pour the yogurt in a small bowl
Then Zest the orange, and add it to the yogurt
Then juice the same orange over the yogurt
and mix well, refrigerate until use
Once the yumkins are finished baking, dump them out on a towel
and if you can’t wait for them to cool another second for them to cool, go ahead and add the yogurt topping
and hurry up and enjoy!!
But please be careful to not leave the yumkins unattended with 2 toddlers around, because this just might happen
That is 3 perfectly good yumkins dropped in a full glass of water!! Oh the horror!
Print This RecipePumpkin Yumkins
adapted from Delish Foods
1 c pecans
1/2 c (1 stick) unsalted butter, at room temperature
1 c firmly packed dark brown sugar
1 large egg
1 (15 oz) can pure pumpkin
1 tsp vanilla extract
2 c all-purpose flour
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp saltYogurt topping:
1 cup yogurt
1 tsp fresh squeezed orange juice
zest of one orangePreheat the oven to 350°F. Arrange the nuts on a large skillet and lightly toast until golden brown and aromatic. Cool the nuts, and then coarsely chop.
Grease/line 12 standard size muffin cups. Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium speed about 1 minute. Add the egg and beat on medium speed for 1 minute. Add the pumpkin and vanilla and beat until combined,. Stir in sifted flour, baking soda, baking powder, spices and salt. Stir in pecans. The batter will be thick. The less stirring the better try to keep it to 20 or less turns.
Spoon batter into muffin cups just to the top. Bake about 20 minutes, until the muffins are firm to the touch or a toothpick inserted into the middle comes out clean. Cool the muffins in the pan for 5 minutes, then invert onto racks for cooling. Cool for at least 30 minutes before frosting.
In a small bowl pour 1 cup yogurt, Stir in the orange zest and juice.
Coat the tops of the cooled yumkins with yogurt. Well-wrapped yumkins will keep about 3 days at room temperature.
Source: Adapted from the Pastry Queen by Rebecca Rather with Alison Oresman, Ten Speed Press, 2004
I am happy to list this post @
it looks delicious
Wow! This is the most amazing post I’ve ever seen. I LOVE how you show step-by-step of cooking with such great pics!
I’ve just come over to your blog from Bitter Sweet as I’m looking for pumpkin recipes and I have to say I really love your blog and can’t wait to read more. I just did a post about pumpkins and I hope you don’t mind if I’ll add yours on mine:) Thank you for sharing!
Hi there, ive just come across from easy veggie blog. I must say these look so delicious, pumpkin is deffinately my fav veggie!
I must agree with the comment above, the step by step instructions are fabulous 🙂
Rose
Can’t wait to make these.
What a great seasonal recipe:-)
I love any dessert with pumpkin! Those look great! Especially the frosting, great idea to use yogurt! They would be great on Cupcake Tuesday! Come on over and join in the fun if you would like!
http://hoosierhomemade.com/caramel-apple-cupcakes/
~Liz
Those look so yummy! Can’t wait to try them!
Oh my goodness, that looks delicious!
minus the nuts, it looks mighty tasty!
These look awesome. I’m definitely adding this recipe to my “to try list.” (Several of the recipes you’ve posted are on that list. I’m starting them next week!)
now you’ve done it, I’m going to have to make pumpkin muffins today 🙂
One of the reasons fall is my favorite time of the year is because it’s okay to use pumpkin for making pretty much anything – these look fantastic!
These look delicious! I love that combo of pumpkin & orange (actually anything paired with pumpkin is terrific)! Thanks for the post!
Blessings!
Gail
Yummy! these look wonderful!
Thanks for the note – miss you too! I am finally back to blogging and am super excited 🙂 Wedding-check. Work conference – check. Geared up and ready for fall, holidays, baking, bloggin and sharing? – READY! LOL 🙂
These look so delicious…even the ones in the glass:) I really appreciate your participation in Crock Pot Wednesday. Thanks so much.
As always, this looks wonderful!!
Those look great!
My two year old would do that. But my older kids love anything pumpkin way too much to do anything other than scarf them. I love your creative frosting solution.
MMMM…YUMMY!! Thanks for sharing with TATT! 🙂
These look totally delicious! Thanks for sharing with us! 🙂
I made these tonight and they are delicious! Uncle B liked them with cream cheese spread on them. It made six regular muffins and twenty-four mini muffins. (I’m taking them to work to share.)
These look divine! You can just say the words nutmeg and cloves, and my senses start to reel. Add pumpkin, and YUM!
Happy Foodie Friday…
XO,
Sheila 🙂
I just happen to have all of these ingredients on hand except for the yogurt. I’ll use cream cheese instead. Yummy.
I love the name of these cute little things. They look scrumptious. And you win an award for most link ups 🙂 Wow.
Have a great weekend.
Very yummy 🙂 and I like the name too. Looks like something I’d like a little too much and might eat them all!
What a lovely recipe. Your photos and tutorial are really wonderful. Thanks for sharing your yumkins with us. Have a great day.
I thought I was pretty efficient at entering carnivals, but girl, you take the prize! Here’s a new one for you: I’m hosting an October Fest Carnival of Super Foods this month at Kitchen Stewardship. This recipe fits next Thursday’s theme with pumpkin, cinnamon and yogurt as the super foods. Find out more here: http://www.kitchenstewardship.com/2009/09/29/october-fest-carnival-of-super-foods-guidelines/
Hope to see you next week (or still time to jump in this week’s “broth” theme). –Katie
These look delicious! I love your step-by-step photos. I will have to make them. Thanks for participating in my Pumpkin Festival. Don’t forget to link back to my page:) Thanks!
Great recipe. Thanks for sharing.
Love your pictures! I just came to visit from Ree’s website after seeing your comment. Looks like I have another yummy pumpkin recipe to try so thanks! I sure did actually laugh out loud when I saw your toddlers’ glass of watery yumkins! So cute.
Hi there, I am collecting pumpkin recipes at the moment. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers