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)
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
