If you’ve been searching for the ultimate fall treat that captures both comfort and warmth, these Pumpkin Pecan Muffins are an absolute must-bake. Imagine cozy autumn spices mingling with earthy pumpkin and nutty pecans in every single bite—these muffins truly deliver all the best flavors of the season. Whether you’re looking to brighten a crisp morning, fill your kitchen with irresistible aromas, or surprise your loved ones with something special, this recipe is your secret weapon. Trust me, one batch of Pumpkin Pecan Muffins and you’ll understand why this has become a beloved tradition in my home.

Pumpkin Pecan Muffins Recipe - Recipe Image

Ingredients You’ll Need

The best part about these Pumpkin Pecan Muffins is how simple yet essential each ingredient is. Every single item plays its own role in shaping taste, softness, and that gorgeous autumn color, so don’t skip a single one!

All-purpose flour: Provides the perfect structure without making the muffins heavy—swap half for whole wheat flour if you want a heartier bite.
Baking soda & baking powder: These leavening agents work together to give the muffins that lovely rise and soft crumb.
Salt: Just enough to balance sweet and spicy flavors and enhance the overall taste.
Ground cinnamon: Brings the big, warm hug of autumn spice.
Ground nutmeg: Adds subtle depth and a slightly nutty, sweet aroma.
Ground cloves: A little goes a long way to add that distinctive, slightly peppery kick.
Ground ginger: Brightens up the flavor profile and gives a gentle zing in every bite.
Eggs: These bind everything together and help create that delightfully tender texture.
Pumpkin puree: The hero of our muffins—make sure to use pure pumpkin and not pumpkin pie filling for best results.
Granulated sugar: Lends classic sweetness and helps with muffin structure.
Light brown sugar: Adds moisture and a subtle molasses flavor, making each muffin extra soft.
Vegetable oil: Makes the crumb tender and keeps the muffins moist for days.
Vanilla extract: Enhances all the autumn flavors and adds warmth.
Chopped pecans: Provides delicious crunch and nutty flavor in every muffin—plus more for that irresistible topping.

How to Make Pumpkin Pecan Muffins

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F. This ensures the muffins bake up evenly every single time. Don’t forget to line a 12-cup muffin tin with paper liners—this not only guarantees easy release but also makes for much less cleanup afterward.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking is key here; you want those spices evenly distributed throughout the flour for consistent flavor in every Pumpkin Pecan Muffin.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the eggs, pumpkin puree, both sugars, vegetable oil, and vanilla extract until the mixture looks smooth and creamy. This step helps the sugar dissolve and ensures a uniform texture throughout your muffins.

Step 4: Bring It All Together

Now it’s time to combine! Gently add the dry ingredients to the wet mixture, stirring just until everything looks combined. A few lumps are totally fine—overmixing can make your Pumpkin Pecan Muffins tough, so resist the urge to keep stirring.

Step 5: Add the Pecans

Fold in the chopped pecans to distribute them evenly. These crunchy gems create a lovely contrast to the soft muffin crumb and ensure nutty flavor in every bite.

Step 6: Fill and Top

Divide the batter evenly among the prepared muffin cups; each should be about three-quarters full. Sprinkle extra pecans on top of each one. Not only does it look beautiful, but it also adds that irresistible bakery-style texture.

Step 7: Bake and Cool

Pop your pan into the oven and bake for 20 to 24 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This step prevents soggy bottoms and helps finish setting that perfect texture.

How to Serve Pumpkin Pecan Muffins

Garnishes

A little flourish goes a long way. If you’re feeling festive, dust your Pumpkin Pecan Muffins with a sprinkle of powdered sugar just before serving for a snowy effect. For extra decadence, a light drizzle of maple glaze is delightful.

Side Dishes

Pair these muffins with a steaming mug of spiced chai or your favorite coffee for an unbeatable breakfast spread. They also play nicely alongside scrambled eggs or a dollop of creamy yogurt if you’re serving brunch.

Creative Ways to Present

Feeling inspired? Wrap individual Pumpkin Pecan Muffins with parchment and twine for gorgeous homemade gifts. Or, arrange a platter with sliced apples, cheddar cheese, and grapes for autumn gatherings—these muffins transition seamlessly from breakfast to an elegant snack table.

Make Ahead and Storage

Storing Leftovers

If you don’t devour them all on day one, tuck any leftover Pumpkin Pecan Muffins into an airtight container. They’ll stay moist and flavorful at room temperature for up to three days, which means you’re never far from a cozy snack.

Freezing

These muffins freeze beautifully! Once completely cooled, pop them in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep their charm and freshness for up to two months—just thaw at room temperature when a pumpkin craving strikes.

Reheating

Want that fresh-baked magic all over again? Simply warm your Pumpkin Pecan Muffins in the microwave for about 15 seconds or reheat them in a 300°F oven for 5–7 minutes. The nuts stay crunchy and the center gets perfectly soft.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree your own pumpkin for a homemade touch. Just be sure to drain any excess liquid—a thick puree works best for these muffins.

Are there substitutions for pecans?

Certainly! Walnuts are a great alternative, or you can leave out the nuts altogether if you prefer a simpler texture. Sunflower seeds also offer a nice crunch and nutty flavor.

Can I make these Pumpkin Pecan Muffins gluten-free?

Yes, simply use your favorite gluten-free all-purpose flour blend in place of regular flour. Double-check that all your spices and baking powder are certified gluten-free, too!

Is it possible to make these muffins vegan?

Definitely. Swap the eggs for flax eggs and use a plant-based oil and dairy-free sugars. The results are still deliciously moist with all of the same autumn flavors you love.

How do I keep the muffins super moist?

The combination of oil and pumpkin makes these muffins naturally moist, but be careful not to overbake. Store in an airtight container to maintain their soft texture and enjoy within three days for maximum freshness.

Final Thoughts

Trust me, once you’ve baked a batch of Pumpkin Pecan Muffins, they’ll become your go-to for cozy mornings, special holidays, or whenever you need a taste of fall. I can’t wait for you to share these with your loved ones and see just how quickly they disappear!

Pumpkin Pecan Muffins Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 37 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in the flavors of fall with these delicious Pumpkin Pecan Muffins. Perfectly spiced and topped with crunchy pecans, these moist muffins are a must-have for autumn baking.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

2 large eggs
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans, plus extra for topping

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Instructions

Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Combine wet ingredients: In a large bowl, whisk the eggs, pumpkin puree, granulated sugar, brown sugar, oil, and vanilla until smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pecans.
Bake: Divide the batter evenly among the muffin cups and sprinkle the tops with extra pecans. Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
Add chocolate chips or dried cranberries for extra flavor.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American