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
Scale
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
