This weeks Tuesdays with Dorie was chosen by Kelly of Sounding My Barbaric Gulp. She chose Dorie’s Pumpkin Muffins which is located on page 13 of Baking: From My Home to Yours. I actually ended up making this recipe 2 weeks ago with the left over pumpkin that I had from making the Pumpkin-Spice Doughnuts. I didn’t want the pumpkin to go bad and I woke up on Monday morning 2 weeks ago just craving pumpkin muffins. So I went to work that morning and made a batch.
For these muffins I decided that I would make them in my giant muffin pan because who does like a HUGE muffin and my regular muffin pan was dirty because I have been making A LOT of cupcakes lately. I made a few modifications to the recipe to match my tastes. I modified the following: used 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, omitted the sunflower seeds, and opted to use pecans.
The flavor of the muffins was fantastic and was exactly what I was craving that Monday morning. When ever I would get a pecan it would remind me of pecan pie. So I would say that these muffins have the flavor of pumpkin and pecan pie without being too sweet. I ate the muffin straight out of the oven and it was fantastic. I would recommend warming these up before you bite into them. You will not be disappointed 
i love these with pecans too!
Those look yummy! If only I liked pumpkin….
Those look delicious!
Good job!
Pumpkin and pecan pie together – a perfect combo. And giant muffins were probably the perfect portion size too
These look great!
I may have to try these again with the pecans. I left them out because my kiddos wouldn’t eat them. I agree, these were definitely best warm (though not bad cold).