2 cups all-purpose flour
⅓ cup chopped pecans
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt
1 egg, beaten
¾ cup buttermilk
¾ cup canned pumpkin
⅔ cup packed brown sugar
⅓ cup butter, melted
Grease a 6-cup muffin pan; set aside.
In a bowl, combine flour, pecans, baking powder, pumpkin pie spice, baking soda and salt.
Make a well in center of mixture.
Combine egg, buttermilk, pumpkin, brown sugar and butter; add to flour mixture.
Stir just until moistened.
Spoon batter into prepared pan, filling ¾ full.
Cook according to your Advantium model's cooking settings or until done.
Remove to wire rack to cool slightly.
Repeat with remaining batter.
For the very best muffins, take it easy on the mixing. After adding liquid to the dry ingredients, stir only enough to moisten. The batter should be lumpy. Overmixing results in tough muffins.