Pumpkin Muffins

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 30 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Set aside.
2. Beat eggs in medium bowl. Stir in pumpkin, oil, orange juice and vanilla. Add to flour mixture; stir just until moistened. Stir in 1/2 cup (125 ml) of the pecans (if using). Spoon batter into prepared muffin cups, filling each cup 2/3 full. Sprinkle tops evenly with remaining pecans.
3. Bake 25 to 30 minutes or until toothpick inserted in center of muffins comes out clean, rotating pans halfway through. Serve warm or cool completely and store in airtight container until ready to serve.

Test Kitchen Tips:

• Use 1 cup (250 ml) semi-sweet or white chocolate chips, dried cranberries, or pepitas in place of the pecans.
• To freeze muffins, cool completely and wrap individual muffins in plastic wrap. For extra protection from freezer burn, wrap a second time in foil. Freeze up to 2 months. Thaw at room temperature.
• To use homemade pumpkin puree, replace 1:1 for canned pure pumpkin.