Go Back
–+ servings
Pumpkin Pecan Muffins

Delicious Pumpkin Pecan Muffins for Cozy Fall Mornings

Pumpkin Pecan Muffins are a delightful treat, perfect for fall mornings and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Whole wheat flour can be used for a healthier option.
  • 2 teaspoons Baking Powder Check for freshness.
  • 1 teaspoon Baking Soda Ensure it is not expired.
  • ½ teaspoon Sea Salt Can be substituted with table salt.
  • 1 cup Granulated Sugar Consider using brown sugar for deeper flavor.
  • ½ cup Brown Sugar Coconut sugar is an alternative.
  • ¼ teaspoon Ground Nutmeg Use more cinnamon if you don't have nutmeg.
  • 1 teaspoon Cinnamon Fresh ground cinnamon is best.
  • 1 cup Chopped Pecans Walnuts can be used for a nut-free muffin.
  • 2 large Eggs Flaxseed meal or applesauce can substitute for vegan options.
  • 1 teaspoon Vanilla Extract Almond extract adds a unique twist.
  • ½ cup Vegetable Oil Melted butter or coconut oil can be used.
  • 1 cup Pumpkin Puree Fresh puree is preferable.
For the Crumble Topping (optional)
  • ½ cup Chopped Pecans Can be omitted for nut-free muffins.
  • ¼ cup Brown Sugar Coconut sugar can be used.
  • 1 teaspoon Cinnamon Fresh ground is best for flavor.
  • ¼ cup Flour Whole wheat flour can be used.
  • ¼ cup Softened Butter Coconut oil is a vegan alternative.

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Instructions
  1. Preheat the oven to 350ºF (175ºC) and line a standard muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, granulated sugar, brown sugar, nutmeg, cinnamon, and chopped pecans.
  3. In another bowl, whisk the eggs, then add vanilla extract, vegetable oil, and pumpkin puree until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Spoon the batter into muffin cups, filling them about two-thirds full.
  6. To prepare the crumble topping, mix together chopped pecans, brown sugar, cinnamon, flour, and softened butter until crumbly.
  7. Sprinkle the crumble topping evenly over the muffin batter.
  8. Bake for 25 to 35 minutes, checking for doneness at 25 minutes using a toothpick.
  9. Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 80IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to keep muffins fluffy.

Tried this recipe?

Let us know how it was!