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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
