Pumpkin Pecan Muffins
Warm your kitchen with the cozy aroma of these irresistible Pumpkin Pecan Muffins, a perfect harmony of fall flavors and nutty goodness. This recipe combines spiced pumpkin puree with toasted pecans for a moist and fluffy treat that’s as satisfying as it is seasonal. Infused with cinnamon, nutmeg, and ginger, these muffins deliver a fragrant burst of autumn in every bite. Quick and easy to prepare, they come together in just 35 minutes, making them an ideal choice for breakfast, snack time, or a festive holiday spread. Top each muffin with a sprinkle of pecans for added crunch and visual appeal. Whether served warm from the oven or at room temperature, these Pumpkin Pecan Muffins are a cozy treat the whole family will love. Keywords: pumpkin pecan muffins, fall muffin recipe, easy pumpkin muffins, spiced muffins, toasted pecan recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 0.75 cup pecans, chopped and toasted
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners, or lightly grease the wells with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until the batter is just combined. Do not overmix, as this can make the muffins dense.
Fold in the chopped, toasted pecans, saving a few for garnish if desired.
Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full.
If desired, sprinkle the top of each muffin with a few reserved pecan pieces for decoration.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the pan from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious Pumpkin Pecan Muffins!
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 494.7 g | 180% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 285.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 378 mg | 29% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
