Pumpkin Pecan Muffins Recipe
Pumpkin Pecan Muffins are everything you want in a cozy fall treat: moist, warmly spiced, and brimming with nutty crunch in every bite. Whether you’re greeting the morning with a cup of coffee or sneaking a sweet afternoon pick-me-up, these muffins deliver a perfect blend of rich pumpkin, aromatic spices, and buttery pecans. They’re simple enough for weekday baking yet special enough to share at a festive brunch. Trust me, once you try them, you’ll find yourself reaching for this recipe all season long!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Pumpkin Pecan Muffins is how each ingredient plays a role in creating their irresistible flavor and tender crumb. From pantry staples to a handful of spices, every element brings something special to the table.
- All-purpose flour: Provides the perfect structure for light, fluffy muffins that aren’t dense or heavy.
- Baking soda & baking powder: This duo ensures the muffins rise beautifully and have a soft, airy texture.
- Salt: Balances the sweetness and enhances all the warm fall flavors in each bite.
- Ground cinnamon: The star spice, delivering that classic pumpkin spice aroma and warmth.
- Ground nutmeg: Adds depth and a gentle earthiness to the overall flavor profile.
- Ground cloves: Just a touch gives an extra punch of cozy spice.
- Ground ginger: Brightens the muffins with a little zing and complexity.
- Vegetable oil: Makes the muffins ultra-moist and keeps them tender for days.
- Granulated sugar: Sweetens without overpowering, letting the pumpkin and spices shine.
- Light brown sugar: Adds a caramel-like richness and extra moisture.
- Eggs: Bind everything together and help create that lovely, cakey crumb.
- Canned pumpkin purée: The hero ingredient for flavor, color, and natural sweetness—don’t substitute with pumpkin pie filling!
- Vanilla extract: Enhances all the spices and ties the flavors together.
- Chopped pecans: Give a toasty crunch throughout the muffins and make the tops irresistible.
- Extra chopped pecans for topping: A simple way to add texture and make each muffin look bakery-worthy.
How to Make Pumpkin Pecan Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners or give it a light greasing. This step ensures your Pumpkin Pecan Muffins release easily and have gorgeously domed tops.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This guarantees all the leaveners and spices are evenly distributed, so every bite is full of flavor.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, pumpkin purée, and vanilla extract until smooth. This mixture is the foundation for moist, tender muffins.
Step 4: Bring It All Together
Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix—a gentle hand keeps your Pumpkin Pecan Muffins light and fluffy. Then, fold in the chopped pecans for that signature crunch.
Step 5: Fill and Top Muffin Cups
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with a few extra chopped pecans for a bakery-style finish and extra texture.
Step 6: Bake to Perfection
Bake in your preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The aroma at this point will make it hard to wait!
How to Serve Pumpkin Pecan Muffins
Garnishes
For an extra-special touch, try drizzling a light glaze over your Pumpkin Pecan Muffins or sprinkle them with a bit of cinnamon sugar before serving. A dollop of whipped cream or a dusting of powdered sugar also looks gorgeous and adds a little indulgence.
Side Dishes
Pair your muffins with a creamy Greek yogurt parfait, a bowl of fresh fruit, or scrambled eggs for a balanced breakfast. When serving as a snack, they’re lovely alongside a hot cup of tea, coffee, or even a spiced chai latte.
Creative Ways to Present
Arrange Pumpkin Pecan Muffins on a rustic wooden board with sliced apples, nuts, and cheese for a fall-inspired brunch spread. Or, stack them in a linen-lined basket and let guests help themselves. You can even dress them up with festive muffin wrappers for holidays or gift-giving!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Pumpkin Pecan Muffins in an airtight container at room temperature for up to 3 days. Their moist texture holds up beautifully, and the flavors deepen overnight.
Freezing
These muffins freeze like a dream! Place them in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge or at room temperature.
Reheating
Warm Pumpkin Pecan Muffins in the microwave for 10–15 seconds or in a low oven for a few minutes. This brings back their just-baked texture and makes the pecans extra fragrant—perfect for a cozy treat any time.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you have fresh pumpkin on hand, roast and purée it until smooth. Just be sure to drain any excess liquid, as canned pumpkin tends to be thicker and less watery.
What can I substitute for pecans if I have an allergy?
If nuts are off the table, you can leave them out entirely or swap in sunflower seeds, pumpkin seeds, or even chocolate chips for a different twist. The muffins will still be delicious and moist.
Can I make Pumpkin Pecan Muffins gluten-free?
Yes! Use a good-quality 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure your baking powder and other ingredients are gluten-free as well for best results.
How do I prevent my muffins from being dry?
Don’t overmix the batter and watch the baking time closely. The combination of oil, brown sugar, and pumpkin purée naturally keeps these muffins moist, but pulling them from the oven as soon as a toothpick comes out clean is key.
Can I add a crumble or glaze topping?
Definitely! A simple streusel made from flour, butter, and brown sugar or a vanilla glaze drizzled over the cooled muffins adds sweetness and a bakery-style flourish. Let your creativity shine!
Final Thoughts
If you’re looking for a cozy, crowd-pleasing bake that’s easy enough for any day but special enough to share, Pumpkin Pecan Muffins are a must-try. You’ll love the way their warm spices and crunchy pecans make every bite feel like a mini celebration of fall. Happy baking!
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Pumpkin Pecan Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Pecan Muffins are moist, flavorful, and packed with warm fall spices and crunchy pecans. Perfect for breakfast or a snack, these muffins blend the rich taste of pumpkin purée with the sweetness of brown and granulated sugars, enhanced by aromatic cinnamon, nutmeg, cloves, and ginger. Topped with extra pecans for a delightful crunch, they bake up golden and tender, ideal for cozy autumn mornings or anytime indulgence.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
Add-ins and Toppings
- ½ cup chopped pecans (plus extra for topping)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk together vegetable oil, granulated sugar, light brown sugar, eggs, canned pumpkin purée, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Pecans: Carefully fold the chopped pecans into the batter, distributing them evenly throughout.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle additional chopped pecans on top of each muffin for garnish and extra crunch.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely. This prevents sogginess and helps them set.
Notes
- For an added sweet touch, consider topping the muffins with a crumble topping or drizzling a light glaze after baking.
- These muffins freeze well for up to 2 months. To enjoy, thaw them overnight in the refrigerator or warm briefly in the microwave.
- Do not overmix the batter to ensure tender, fluffy muffins.
- You can substitute walnuts for pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
