Pumpkin Pecan Muffins are a delightful treat that combines the warm, cozy flavor of pumpkin with the crunchy, nutty goodness of pecans. These muffins have a soft, moist texture inside with little bits of pecans adding just the right amount of crunch. They’re perfect for fall mornings or anytime you want a comforting snack that feels like a little hug in muffin form.
I love making these muffins when I have a can of pumpkin on hand because they’re so simple but taste like you spent hours baking. Adding pecans gives each bite a nice surprise of texture, and you can even toss in a sprinkle of cinnamon or nutmeg for that extra cozy vibe. They’re not too sweet, so they feel like a nicer breakfast option or an afternoon pick-me-up without being too heavy.
My favorite way to enjoy these muffins is warm, fresh out of the oven, with a little pat of butter melting on top. They’re great with a cup of coffee or tea and can even be frozen for later when you need a quick snack. I always find that they bring a smile, whether I’m sharing them with family or sneaking one for myself during a busy day.
Key Ingredients & Substitutions
Pumpkin puree: This brings moisture and that classic pumpkin flavor. Use canned pumpkin for ease, but homemade pumpkin puree works well too. Avoid pumpkin pie filling, which is sweeter and spiced.
Pecans: Chopped pecans add a lovely crunch and nutty taste. If you’re allergic or prefer something else, walnuts or almonds can be great substitutes.
Spices: Cinnamon and nutmeg give warmth, while ginger and cloves add depth. If you want, you can skip cloves since it’s optional and strong in flavor.
Oil or melted butter: Either works to keep muffins moist. Butter adds a richer flavor, but oil makes for a lighter texture.
How Do I Make Sure My Pumpkin Pecan Muffins Stay Moist and Light?
The key is not to over-mix the batter. When combining wet and dry ingredients, stir gently until just combined. Over-mixing develops gluten, making muffins dense.
- Mix dry ingredients separately first for even spice distribution.
- Whisk wet ingredients well to blend sugars and pumpkin.
- Fold wet into dry carefully, stopping as soon as no dry streaks remain.
- Add milk or creamer last to help loosen the batter if needed.
- Don’t forget to fill muffin cups about 3/4 full for nice domed tops.
Also, watch baking time closely. Insert a toothpick at 20 minutes; if it comes out with moist crumbs, it’s perfect. This helps avoid dryness from overbaking.
Equipment You’ll Need
- Muffin tin – it shapes the muffins perfectly and helps them bake evenly.
- Muffin liners – make cleanup easy and keep muffins from sticking.
- Mixing bowls – you’ll need at least two for wet and dry ingredients.
- Whisk – great for blending spices and liquids smoothly without lumps.
- Spoon or rubber spatula – perfect for folding the batter gently.
- Toothpick or cake tester – to check if your muffins are baked through.
Flavor Variations & Add-Ins
- Swap pecans for walnuts for a milder nutty crunch that pairs well with pumpkin.
- Add 1/2 cup chocolate chips to the batter for a sweet twist kids and adults love.
- Stir in 1/2 cup dried cranberries for a tart contrast that brightens the flavor.
- Mix in a teaspoon of pumpkin pie spice instead of the separate spices for convenience.
Pumpkin Pecan Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (or pumpkin spice creamer for extra flavor)
- 1 cup chopped pecans (plus extra whole pecans for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Allow an extra 5 minutes for cooling before serving. In total, plan for roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is evenly combined.
3. Mix Wet Ingredients:
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil or melted butter, eggs, and vanilla extract. Whisk this mixture until smooth and well blended.
4. Combine Ingredients:
Add the wet ingredients to the dry ones and gently stir until just combined. Be careful not to overmix to keep muffins light and fluffy.
5. Add Milk and Pecans:
Stir in the milk to loosen the batter a bit, then fold in the chopped pecans carefully.
6. Fill Muffin Cups and Add Toppings:
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Place a few whole pecan halves on top of each muffin, pressing them lightly into the batter.
7. Bake and Cool:
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
8. Serve:
Enjoy your pumpkin pecan muffins warm or at room temperature. They’re delicious plain, or you can spread a bit of butter or cream cheese on top for extra indulgence.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Purée?
Yes! Just roast and puree fresh pumpkin first. Make sure it’s cooked and drained well to avoid excess moisture, which can affect the muffin texture.
How Should I Store Leftover Pumpkin Pecan Muffins?
Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months and thaw at room temperature before eating.
Can I Substitute Pecans with Other Nuts or Seeds?
Absolutely! Walnuts, almonds, or even sunflower seeds work great if you want to switch things up or accommodate allergies.
What Can I Use Instead of Milk in This Recipe?
You can replace milk with any plant-based milk or pumpkin spice creamer for extra flavor. Just use the same amount to keep the batter consistency right.
