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
Scale
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
