Pumpkin pecan muffins

Another pumpkin recipe in celebration of fall! I adapted the muffin recipe from one that was intended for bread. The final muffin product was very moist, and received the Jon seal of approval.

Pumpkin Pecan Muffins

Ingredients:
  ● 1/2 cup butter, softened
  ● 1/2 cup sugar
  ● 2 eggs
  ● 1 cup pumpkin puree
  ● 2 cups flour (I used 1 1/2 cups whole wheat and 1/2 cup all purpose)
  ● 2 tsp. baking powder
  ● 1/4 tsp. salt
  ● 2 tsp. cinnamon
  ● 1 tsp. nutmeg
  ● 1 cup milk
  ● 1/2-1 cup chopped pecans

Directions:
Cream butter, then gradually add sugar and beat well. Add eggs one at a time, beating well after each. Add pumpkin and beat well. In a small bowl, combine flour, baking powder, salt and spices; mix well. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Fold pecans into batter. Spoon batter into greased muffin cups, filling 2/3 full. Bake at 400° for 25 minutes or until golden.