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If you’re anything like me, you know there’s something truly magical about the cozy flavors of autumn nestled inside a tender, perfectly baked muffin. This Pumpkin Pecan Muffins Recipe captures that essence beautifully, blending moist pumpkin puree with the warm spices of cinnamon, nutmeg, and ginger, all complemented by crunchy, toasted pecans that add the perfect texture. Whether you’re starting your day or enjoying a sweet afternoon pick-me-up, these muffins promise a comforting burst of fall in every bite.

Pumpkin Pecan Muffins Recipe - Recipe Image

Ingredients You’ll Need

Getting started on these Pumpkin Pecan Muffins Recipe takes just a handful of simple, classic ingredients that work together to create a soft, flavorful muffin with a delightful nutty crunch. Each component plays a crucial role, from the spices that bring aromatic warmth to the pumpkin that keeps the muffins tender and moist.

1 1/2 cups all-purpose flour: Provides the perfect structure to hold everything together with a light crumb.
1 tsp baking powder: Helps the muffins rise just right for a fluffy texture.
1/2 tsp baking soda: Balances acidity and contributes to a tender crumb.
1 tsp ground cinnamon: Gives that classic warm spice characteristic of autumn baking.
1/2 tsp ground nutmeg: Adds a sweet, slightly nutty undertone that complements pumpkin beautifully.
1/4 tsp ground ginger: Provides a subtle zing that lifts the flavor profile.
1/4 tsp salt: Enhances all the sweet and spice notes.
1/2 cup granulated sugar: Sweetens without overpowering the natural pumpkin taste.
1/2 cup brown sugar (packed): Brings moisture and a rich molasses flavor.
1/2 cup vegetable oil (or melted coconut oil): Keeps the muffins moist and tender.
1 cup canned pumpkin puree: The star ingredient delivering moisture, color, and that unmistakable pumpkin flavor.
2 large eggs: Bind ingredients and provide richness.
1 tsp vanilla extract: Adds a subtle sweetness and depth.
1/2 cup chopped pecans (plus extra for topping): Adds crunch and a toasty, nutty flavor.
1/4 cup milk (dairy or non-dairy): Helps with the batter’s consistency for a soft crumb.
1/4 cup maple syrup (optional): For optional extra sweetness and a lovely hint of maple.

How to Make Pumpkin Pecan Muffins Recipe

Step 1: Preheat Your Oven and Prep the Pan

Start by heating your oven to 350°F (175°C). Line your 12-cup muffin tin with paper liners or grease it well with non-stick spray so the muffins come out easily. This step sets the stage for perfectly baked muffins every time.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures all the spices are evenly distributed, so your muffins have consistent flavor with every bite.

Step 3: Combine the Wet Ingredients

In a larger bowl, thoroughly mix the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, vanilla extract, and maple syrup if you’re using it. Whisk everything until smooth and moist with a vibrant orange hue that signals the magic about to happen.

Step 4: Bring It All Together

Gradually add your dry ingredients into the wet bowl. Stir gently until just combined to avoid overmixing—you want your muffins tender, not tough. This is a delicate process that really guides the texture.

Step 5: Incorporate Milk and Pecans

Add the milk to loosen the batter slightly, making it pourable but not runny. Then fold the chopped pecans in carefully, ensuring every morsel is lovingly mixed in to provide crunch in every morsel of your Pumpkin Pecan Muffins Recipe.

Step 6: Fill and Top the Muffin Cups

Divide the batter evenly among the muffin cups, filling them about two-thirds full to leave space for rising. Sprinkle a few extra pecans on top of each muffin to toast up on the surface, adding a delightful texture contrast and visual appeal.

Step 7: Bake to Perfection

Bake your muffins for 18-22 minutes. Use the toothpick test to check doneness: insert it in the center of a muffin and if it comes out clean or with a few moist crumbs, your muffins are ready.

Step 8: Cooling

Let the muffins cool for about 5 minutes in the tin to firm up, then transfer them to a wire rack to cool completely. This rest ensures they hold their shape and makes them easier to handle.

How to Serve Pumpkin Pecan Muffins Recipe

Garnishes

A light dusting of powdered sugar or an extra sprinkle of chopped pecans on top can make these muffins look irresistible and add a hint of elegance to your presentation. A drizzle of maple syrup over warm muffins elevates the sweetness and amplifies the comforting flavors.

Side Dishes

Pumpkin pecan muffins pair fantastically with a hot cup of coffee, chai tea, or even a glass of cold milk. For a brunch spread, serve alongside scrambled eggs or a savory salad to balance sweet and savory notes.

Creative Ways to Present

Try serving these muffins in a rustic basket lined with a cozy linen napkin for an inviting fall-themed display. You can also slice them in half and spread cream cheese or butter for an extra creamy, indulgent twist that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Pumpkin Pecan Muffins Recipe in an airtight container at room temperature. They stay fresh and moist for about 3-4 days, making them a great grab-and-go breakfast or snack option.

Freezing

To freeze, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months, preserving that fresh-from-the-oven flavor when you’re ready to enjoy them again.

Reheating

Reheat frozen or stored muffins in a microwave for about 20-30 seconds or in a preheated oven at 325°F (163°C) for 10 minutes to restore their warmth and soften the texture. A quick reheat brings back that just-baked feeling every time.

FAQs

Can I substitute the vegetable oil with something healthier?

Absolutely! Coconut oil or melted butter can be great substitutes. Just make sure to use melted coconut oil for an equally moist texture and a subtle hint of coconut flavor that works well with pumpkin and pecans.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is plain cooked pumpkin, whereas pumpkin pie filling has added sugar and spices. For this Pumpkin Pecan Muffins Recipe, you want the pure pumpkin puree to control the sweetness and spice levels yourself.

Can I make these muffins gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend designed for baking, and keep an eye on moisture levels since gluten-free flours sometimes behave differently. Adding a bit more milk can help maintain softness.

How should I store leftover muffins if I want to keep them for a week?

For longer storage beyond a few days, freezing is your best bet. Keep them wrapped individually in the freezer to prevent freezer burn and thaw them as needed.

Can I add other nuts or mix-ins to this recipe?

Definitely! Walnuts, almonds, or even dried cranberries make fantastic additions. Just swap or mix them with the pecans to customize the flavor and texture that suits your taste.

Final Thoughts

This Pumpkin Pecan Muffins Recipe is truly one of those special treats that fills your home with warm aromas and delivers pure comfort with every bite. Whether for a leisurely weekend breakfast or a thoughtful gift for friends, these muffins are easy to make, delicious, and a wonderful way to celebrate the flavors of the season. I can’t wait for you to try them and fall in love just like I did!

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Pumpkin Pecan Muffins Recipe

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3.9 from 295 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These moist and flavorful Pumpkin Pecan Muffins are perfect for fall mornings or an anytime snack. Made with canned pumpkin puree, warm spices, and crunchy pecans, they offer a delightful balance of sweetness and texture. Quick to prepare and baked to golden perfection, these muffins are great served warm or stored for a few days.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1/2 cup vegetable oil (or melted coconut oil)
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1 tsp vanilla extract
1/4 cup milk (dairy or non-dairy)
1/4 cup maple syrup (optional, for added sweetness and flavor)

Additional

1/2 cup chopped pecans (plus extra for topping)

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Instructions

Preheat the oven. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it with non-stick spray to prevent sticking.
Prepare dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until combined evenly.
Mix wet ingredients. In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, canned pumpkin puree, eggs, vanilla extract, and maple syrup (if using) until the mixture is smooth and well blended.
Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Add milk and pecans. Stir in the milk to incorporate it evenly into the batter. Then fold in the chopped pecans to distribute them throughout the mix.
Fill muffin tins. Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full. Sprinkle additional chopped pecans on top of each muffin for added crunch and visual appeal.
Bake the muffins. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Cool. Allow the muffins to cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely.
Serve and store. Enjoy the muffins warm with your favorite cup of coffee or tea. Store leftovers in an airtight container for up to 3 to 4 days to maintain freshness.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Do not overmix the batter to avoid tough muffins.
The maple syrup is optional but adds extra sweetness and a subtle maple flavor.
You can substitute milk with any non-dairy alternative like almond or oat milk.
For a nuttier flavor, lightly toast the pecans before adding them to the batter.
These muffins freeze well; store them in a freezer-safe container for up to 2 months.
If you want to make mini muffins, reduce the baking time to about 12-15 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Baking
Method: Baking
Cuisine: American