These pumpkin pecan muffins are a cozy treat perfect for chilly days! They are soft, fluffy, and packed with the warm flavors of pumpkin and crunchy pecans—yum!
Every bite feels like a hug, and I usually enjoy them fresh out of the oven. Pair it with a cup of coffee or tea, and you’ve got a lovely snack for any time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our muffins, giving them structure. If you’re gluten-free, try a 1:1 gluten-free flour blend, which works great in most muffin recipes.
Canned Pumpkin Puree: Always use pure pumpkin puree instead of pumpkin pie filling, as the latter contains added sugars and spices. If you can’t find canned pumpkin, you can also roast and puree fresh pumpkin.
Pecans: These add a nice crunch and nutty flavor. If you’re nut-free, you can replace them with sunflower seeds or omit them entirely for a lighter muffin.
Vegetable Oil or Butter: Both work well, but using melted butter gives a richer flavor. If you’re watching fat intake, you can swap in applesauce for half of the oil or butter!
What’s the Best Way to Fold Ingredients Without Overmixing?
Mixing muffin batter requires gentle handling. Overmixing can make your muffins tough. Here’s how to do it:
- Once you’ve combined wet and dry ingredients, use a spatula to fold them together. Scrape the bottom and sides of the bowl without stirring in circles.
- Stop mixing when you still see some flour streaks—it’s okay if the batter is a bit lumpy!
- Fold in the pecans gently at the end for even distribution without overworking the batter.
These tips will keep your muffins tender and fluffy. Enjoy baking! 🍂
How to Make Pumpkin Pecan Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Extras:
- 1 cup chopped pecans (plus extra for topping)
- Optional: 2 tablespoons brown sugar mixed with 1/2 teaspoon cinnamon for topping
Time Needed for This Recipe:
You will need about 15 minutes for preparation and 18-22 minutes for baking. In total, expect about 40 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This is essential so that your muffins bake evenly. Line a muffin pan with paper liners or grease the muffin cups well.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk together until well blended, so all the spices are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs until frothy. Then, add in the pumpkin puree, vegetable oil (or melted butter), milk, and vanilla extract. Mix everything together until smooth and creamy—this will be the moist base for your muffins!
4. Combine Wet and Dry Ingredients:
Gently add the wet ingredients to the bowl of dry ingredients. Use a spatula or wooden spoon to fold them together until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add the Pecans:
Now it’s time to fold in those wonderful chopped pecans. This adds a delightful crunch to your muffins!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about 3/4 full. This gives them space to rise while baking.
7. Optional Topping:
If you’d like a sweet, crunchy top, sprinkle extra chopped pecans over the batter, and sprinkle that yummy brown sugar and cinnamon mixture on top.
8. Bake the Muffins:
Pop the muffin pan into the oven and bake for 18-22 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they’re ready!
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. They will smell amazing!
10. Serve and Enjoy:
These pumpkin pecan muffins are perfect warm or at room temperature. Enjoy the warm flavor of pumpkin and the crunch of pecans in every delicious bite!
Enjoy your baking adventure and these cozy autumn treats!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it until smooth. Just make sure to drain any excess moisture to keep your muffins from getting soggy.
Can I Substitute the Pecans with Another Nut?
Yes, you can easily swap pecans for walnuts or almonds if you prefer! These alternatives will still give a nice crunch and flavor to your muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just make sure to wrap each muffin tightly in plastic wrap and then place them in a freezer bag for up to 3 months.
Can I Make These Muffins Vegan?
Yes, to make them vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a non-dairy milk option like almond or soy milk. Substitute melted coconut oil for the vegetable oil or butter as well.
