Pumpkin Pecan Muffins
These tender Pumpkin Pecan Muffins combine the earthy sweetness of pumpkin with warm fall spices and crunchy toasted pecans for a portable breakfast or snack that captures autumn’s best flavors in every bite.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pure pumpkin puree not pumpkin pie filling
- 2 large eggs at room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans plus extra for topping
- 2 tablespoons raw sugar for topping optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Toast the pecans by spreading them on a baking sheet and placing in the preheated oven for 5-7 minutes until fragrant. Watch them closely as they can burn quickly. Set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix, as this will result in tough muffins.
- Fold in the toasted pecans gently using a spatula, reserving a small amount for topping if desired.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the tops with the reserved chopped pecans and raw sugar if using.
- Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- For extra flavor, brown your butter before adding it to the recipe (replacing the oil). This adds a nutty, caramel note that complements the pecans beautifully.
- These muffins freeze exceptionally well. Store in an airtight container for up to 3 months and thaw overnight in the refrigerator.
- For a more decadent treat, consider adding a simple cream cheese swirl to the top of each muffin before baking.
- The batter can be made the night before and stored in the refrigerator. Just give it a gentle stir before scooping into muffin cups.