Spiced Persimmon And Pecan Muffins Recipe

Name: Spiced Persimmon And Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped pecans, divided; 5.6 ounces all-purpose flour (about 1 1/4 cups); 4.75 ounces whole-wheat flour (about 1 cup); 1/2 cup packed dark brown sugar; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 cup plain fat-free yogurt; 1/3 cup ripe mashed Hachiya persimmon; 1/3 cup honey; 1/4 cup canola oil; 2 teaspoons grated peeled fresh ginger; 1 teaspoon vanilla extract; 2 large eggs, lightly beaten; 1/2 cup diced peeled Fuyu persimmon; 1/2 cup dried cranberries; Cooking spray

Servings: persons

3/4 cup chopped pecans, divided
5.6 ounces all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1/2 cup packed dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup plain fat-free yogurt
1/3 cup ripe mashed Hachiya persimmon
1/3 cup honey
1/4 cup canola oil
2 teaspoons grated peeled fresh ginger
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup diced peeled Fuyu persimmon
1/2 cup dried cranberries
Cooking spray

1
Preheat oven to 375u00b0.
2
Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375u00b0 for 8 minutes or until pecans are fragrant and toasted. Cool.
3
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans.
4
Bake muffins at 375u00b0 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.

822

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup chopped pecans, divided, 5.6 ounces all-purpose flour (about 1 1/4 cups), 4.75 ounces whole-wheat flour (about 1 cup), 1/2 cup packed dark brown sugar, and more.

Yes, Spiced Persimmon And Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Persimmon And Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions