Description
These Pumpkin Pecan Muffins are a delicious and cozy fall treat, packed with the flavors of pumpkin, cinnamon, and toasted pecans. These soft and moist muffins are perfect for breakfast, an afternoon snack, or even as a special treat for your next fall gathering. With a hint of spice and a crunchy nutty topping, they are the ultimate autumn indulgence!
Ingredients
Scale
- 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
- 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
- 1/2 cup chopped pecans (plus extra for topping)
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup (optional, for added sweetness and flavor)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin with non-stick spray.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, oil, pumpkin puree, eggs, vanilla extract, and maple syrup (if using) until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Add milk and pecans: Add the milk to the batter and mix to incorporate. Then fold in the chopped pecans.
- Fill muffin tins: Divide the batter evenly between the 12 muffin cups, filling each about 2/3 full. Sprinkle a few additional chopped pecans on top of each muffin for extra crunch.
- Bake the muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Serve warm with a cup of coffee or tea, or store them in an airtight container for up to 3-4 days.
Notes
- Add-ins: For extra flavor, you can add chocolate chips, dried cranberries, or pumpkin seeds to the batter.
- Gluten-Free Option: To make these muffins gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour.
- Storage: Store the muffins at room temperature for up to 3 days, or refrigerate them for up to 1 week. They can also be frozen for up to 3 months.
- Sweetness: You can adjust the sugar levels according to your taste preference. If you want a less sweet muffin, reduce the amount of sugar.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (1/12 of the recipe)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 12
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg