If you’re searching for a cozy treat that captures the heart of autumn, look no further than Pumpkin Pecan Muffins. These soft, spiced muffins bring together the earthy sweetness of pumpkin and the irresistible crunch of toasted pecans, making each bite a celebration of fall flavors. Whether you’re baking for a special weekend breakfast or just want to brighten up your morning routine, this is a recipe you’ll return to again and again — it’s a personal favorite I can never resist sharing with friends.
Ingredients You’ll Need
The beauty of these Pumpkin Pecan Muffins is their simplicity: every ingredient adds something wonderful, whether it’s rich spice, moist texture, or nutty bite. Let’s break down what you’ll need and how each one earns its spot in the recipe.
- All-purpose flour: Provides the perfect base for tender, fluffy muffins that hold their shape.
- Baking soda: Ensures the muffins rise tall and light, giving them that classic domed top.
- Baking powder: Teams up with baking soda for an extra lift and softness.
- Salt: Balances sweetness and deepens all the warm spices and pumpkin.
- Ground cinnamon: Brings big autumn energy and warmth to every bite.
- Ground nutmeg: Adds a subtle, aromatic depth that makes the muffins feel extra cozy.
- Ground cloves: Delivers an earthy punch of spice for authentic fall flavor.
- Ground ginger: Offers a gentle zing and complexity that livens up the pumpkin.
- Eggs: Bind the batter for structure and richness, contributing to a velvety crumb.
- Pumpkin puree: The superstar — it creates moistness, beautiful color, and unmistakable pumpkin taste.
- Vegetable oil: Keeps every muffin perfectly soft and tender, even days after baking.
- Brown sugar: Infuses the muffins with a caramel-like sweetness and extra moisture.
- Granulated sugar: Lightens the sweetness, giving balance without overpowering the spices.
- Vanilla extract: Heightens all the other sweet and spicy notes in the recipe.
- Chopped pecans: These add satisfying crunch and buttery, nutty flavor to every bite — plus, they’re the perfect topping too.
How to Make Pumpkin Pecan Muffins
Step 1: Prep Your Pan and Preheat the Oven
First things first: heat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This keeps the muffins from sticking and makes cleanup a breeze. It’s a small detail that makes a big difference for an easy baking experience.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This little extra step ensures the leaveners and spices are evenly distributed, giving your Pumpkin Pecan Muffins their signature flavor and fluffiness in every bite.
Step 3: Combine the Wet Ingredients
In a larger mixing bowl, beat the eggs, pumpkin puree, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and fully blended. This is the moment where the kitchen fills with sweet, spicy aromas that hint at the deliciousness to come.
Step 4: Bring It All Together
Slowly add the dry ingredients to the wet mixture, stirring gently just until combined. Over-mixing can lead to tough muffins, so a few lumps are perfectly fine. Fold in the chopped pecans for that unmistakable nutty crunch.
Step 5: Fill the Muffin Tin
Divide the batter evenly among the 12 muffin cups. For bakery-style muffins, sprinkle a few extra pecan pieces on top. This not only gives a beautiful look but also amps up the pecan flavor.
Step 6: Bake to Perfection
Bake the muffins for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes — this allows them to set up nicely — then transfer to a wire rack and let cool completely. The aroma alone might attract the whole neighborhood!
How to Serve Pumpkin Pecan Muffins
Garnishes
Sometimes, the simplest finish is the best! Try a sprinkle of coarse sugar before baking for sparkle and crunch, or drizzle a little maple glaze once cooled for a festive touch. A dusting of powdered sugar right before serving can make your Pumpkin Pecan Muffins look straight out of a bakery case and adds that extra touch of sweetness.
Side Dishes
Pair these muffins with a creamy Greek yogurt parfait or a mug of hot spiced chai for the ultimate cozy breakfast. If you’re serving a brunch spread, fresh fruit and crisp bacon balance the soft, sweet, and nutty flavors beautifully.
Creative Ways to Present
These muffins look gorgeous piled high on a rustic cake stand for a weekend brunch. For gift-giving, wrap them in parchment paper and tie with a ribbon for a homemade touch. Or, serve them in a basket lined with a cheerful napkin for a friendly, family-style centerpiece everyone will love.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Pecan Muffins moist and fresh, store them in an airtight container at room temperature for up to 3 days. Make sure the muffins are completely cooled before storing, so you don’t trap in any extra steam that could make them soggy.
Freezing
These muffins freeze beautifully! Wrap each muffin tightly in plastic wrap and then place in a resealable freezer bag. They’ll keep for up to 2 months. When a muffin craving strikes, just thaw at room temperature or give them a quick warm-up in the microwave.
Reheating
To enjoy that just-baked warmth, microwave an individual muffin for about 15–20 seconds, or heat several in a 300°F (150°C) oven for 8–10 minutes. This revives the soft crumb and delightful aroma that make Pumpkin Pecan Muffins so irresistible.
FAQs
Can I substitute walnuts or another nut for pecans?
Absolutely! While pecans are classic for their buttery crunch, walnuts or even hazelnuts work well. For a nut-free option, try pumpkin seeds for a bit of crunch with a different flavor twist.
Is it okay to use homemade pumpkin puree?
Homemade pumpkin puree is wonderful and can even give your muffins a fresher, more vibrant flavor. Just be sure to drain it well so the batter doesn’t get too wet — a thick, mashed consistency is best.
Can I make these Pumpkin Pecan Muffins gluten free?
Yes, you can swap the all-purpose flour for a 1-to-1 gluten free flour blend, and the muffins will still rise beautifully. Keep an eye on texture as different brands can absorb moisture differently.
How do I keep muffins from sticking to the liners?
Nonstick or parchment muffin liners help a lot, but letting your Pumpkin Pecan Muffins cool for at least 20 minutes makes the liners peel off much more easily. Avoid high-moisture batters and greasing the liners also helps.
Can I add mix-ins like chocolate chips or dried cranberries?
Go for it! Mini chocolate chips add a decadent touch, and dried cranberries create a tart-sweet note that pairs beautifully with pumpkin. Just stir in about ½ cup of your favorite mix-in with the pecans.
Final Thoughts
There you have it — a recipe you’ll crave all season long and beyond! Whether you serve them warm for brunch, tuck them into lunchboxes, or savor one with a cup of coffee, these Pumpkin Pecan Muffins never disappoint. I can’t wait for you to try them and share a little bite of autumn with your friends and family.
Print
Pumpkin Pecan Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pecan Muffins are a delightful treat, perfect for fall mornings or as an afternoon snack. Moist and flavorful, with a crunchy pecan topping, they are sure to become a favorite in your baking repertoire.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients: In a large bowl, beat the eggs, pumpkin puree, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chopped pecans.
- Bake: Divide the batter evenly among the muffin cups and sprinkle additional pecans on top if desired. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well for up to 2 months.
- Add chocolate chips or dried cranberries for a twist.
- For a bakery-style top, sprinkle a bit of coarse sugar before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 17g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
