If you are looking for a cozy, warmly spiced treat that perfectly captures the essence of autumn, this Pumpkin Pecan Muffins Recipe is an absolute must-try. These muffins are tender and moist with the rich flavor of pumpkin balanced by the delightful crunch of toasted pecans. Each bite feels like a comforting hug, thanks to the harmonious blend of cinnamon, nutmeg, cloves, and ginger. Whether you’re baking for a breakfast gathering, an afternoon snack, or just because, these muffins effortlessly bring a festive fall vibe to your table and are guaranteed to become a favorite in your recipe collection.
Ingredients You’ll Need
Gathering your ingredients for this Pumpkin Pecan Muffins Recipe is delightfully simple, yet each one plays a crucial role in building the perfect texture, flavor, and color. From the warm spices that infuse every bite to the pumpkin that gives a moist crumb and vibrant hue, these essentials won’t steer you wrong.
- 1 3/4 cups all-purpose flour: The foundation that provides structure for these tender muffins.
- 1 teaspoon baking soda: Helps create lightness and lift in the batter.
- 1/2 teaspoon baking powder: Gives an extra rise ensuring fluffy muffins.
- 1/2 teaspoon salt: Enhances all the other flavors without overpowering.
- 1 teaspoon ground cinnamon: Adds warm, sweet-spicy notes quintessential to fall baking.
- 1/2 teaspoon ground nutmeg: Deepens the spice profile with a subtle, nutty flavor.
- 1/4 teaspoon ground cloves: Offers a slight pungency that makes these muffins unforgettable.
- 1/4 teaspoon ground ginger: Brightens the blend with a gentle zest.
- 2/3 cup granulated sugar: For just the right amount of sweetness.
- 1/3 cup brown sugar (packed): Adds moisture and a hint of caramel richness.
- 2 large eggs: Bind all ingredients and add tenderness.
- 1 cup canned pumpkin puree: Brings moisture, vibrant color, and classic pumpkin flavor.
- 1/2 cup vegetable oil: Keeps muffins wonderfully moist and tender.
- 1/4 cup milk: Balances batter consistency for optimal baking.
- 1 teaspoon vanilla extract: Rounds out flavors with a sweet aromatic touch.
- 3/4 cup chopped pecans (plus extra for topping): Provides delicious crunch and nutty undertones.
How to Make Pumpkin Pecan Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking. This ensures your muffins come out perfect and easy to remove.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, and all the warm spices — cinnamon, nutmeg, cloves, and ginger. This step blends the essential flavors and ensures an even distribution in every muffin.
Step 3: Combine Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth. This creates a rich, fragrant base that will make your muffins irresistibly moist.
Step 4: Bring It All Together
Gradually add your dry ingredients into the wet mixture, stirring gently just until combined. Avoid overmixing to keep the muffins tender. Then fold in the chopped pecans carefully, distributing the crunch evenly throughout the batter.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. For an extra touch of texture and flavor, sprinkle additional chopped pecans on top. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly in the pan before transferring to a wire rack.
How to Serve Pumpkin Pecan Muffins Recipe
Garnishes
While these muffins are delightful on their own, a light dusting of powdered sugar or a drizzle of maple glaze elevates their cozy charm and adds a touch of decorative sweetness perfect for serving guests or special occasions.
Side Dishes
Pair these Pumpkin Pecan Muffins with a rich cup of coffee, chai tea, or even a cold glass of milk for a comforting snack or breakfast. They also complement creamy spreads like honey butter or ricotta beautifully.
Creative Ways to Present
Serve these muffins in rustic baskets lined with autumn-inspired napkins or stack them on a tiered tray for a festive display at brunch. For a playful twist, slice them horizontally and use them as sandwich bases filled with cream cheese and cranberry sauce.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover Pumpkin Pecan Muffins in an airtight container at room temperature for up to three days without losing their moist texture and flavorful punch.
Freezing
These muffins freeze exceptionally well. Wrap individual muffins in plastic wrap and place them in a resealable freezer bag for up to three months. This way, you’ll always have a quick, delicious treat ready when the craving hits.
Reheating
To enjoy thawed or fresh-from-the-freezer muffins, warm them in a microwave for about 15 to 20 seconds or in a preheated oven at 325°F (160°C) for 5 to 10 minutes. This brings back their fresh-baked charm perfectly.
FAQs
Can I substitute the vegetable oil with butter?
Absolutely! Using melted butter instead of vegetable oil will add a richer flavor and a slightly different texture. Keep the amount the same to maintain the perfect moisture balance in your pumpkin pecan muffins.
Is canned pumpkin puree the same as pumpkin pie filling?
No, canned pumpkin puree is pure pumpkin without any added spices or sugars, while pumpkin pie filling has seasonings and sweeteners mixed in. For this Pumpkin Pecan Muffins Recipe, pure pumpkin puree is recommended for control over flavor.
Can I use other nuts instead of pecans?
Definitely! Walnuts, almonds, or even hazelnuts make delightful substitutes if pecans are not available. Just chop them roughly to keep that satisfying nutty crunch in every bite.
How long do these muffins stay fresh?
Stored properly at room temperature in an airtight container, these muffins stay fresh for around three days, but they taste best when enjoyed within the first 48 hours for optimal softness and flavor.
Can I add mix-ins like chocolate chips or dried fruit?
Yes! Adding chocolate chips or dried cranberries can add exciting bursts of flavor to the muffins. Just fold them in gently with the pecans before filling the muffin tin for a personalized twist on this Pumpkin Pecan Muffins Recipe.
Final Thoughts
This Pumpkin Pecan Muffins Recipe is a wonderful way to bring the taste and spirit of fall into your kitchen, any time you want. With its warm spices, moist texture, and nutty crunch, it’s a recipe that’s sure to bring smiles and make memories around the breakfast table or snack hour. I can’t wait for you to bake these and share the delicious joy with those you love.
Print
Pumpkin Pecan Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast or Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pecan Muffins are a delightful fall treat, combining the warm flavors of pumpkin and spices with crunchy pecans. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make, featuring a tender crumb and a subtle sweetness balanced by aromatic spices.
Ingredients
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
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Add-Ins
- 3/4 cup chopped pecans (plus extra for topping)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
- Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until everything is combined to avoid overmixing, which can make the muffins tough.
- Fold in Pecans: Carefully fold the chopped pecans into the batter, ensuring even distribution without overworking the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Optionally, sprinkle additional chopped pecans on top for extra 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.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they finish setting and maintain their texture.
Notes
- You can add chocolate chips or a streusel topping for extra flavor and texture.
- These muffins freeze well for up to 3 months; thaw at room temperature before serving.
