These pumpkin pecan muffins are a delightful fall treat! They are moist and flavorful, packed with pumpkin puree and crunchy pecans that add the perfect bite.
They’re so good, I often can’t stop at just one. My secret? I love them warm with a little butter melted on top. Yum! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the main flour used. For a gluten-free option, try using a gluten-free all-purpose blend. I find that using a blend with xanthan gum gives the best results.
Pumpkin Puree: Canned pumpkin is super convenient and works perfectly. If you want a fresh option, you can roast a pumpkin and puree it. Just make sure it’s not too watery!
Pecans: Chopped pecans add great flavor and crunch. If you don’t have pecans, walnuts or almonds can work too. I personally love the buttery taste of pecans, though, so I recommend sticking with them if you can.
Vegetable Oil or Melted Butter: Both of these work well, but I prefer melted butter for its rich flavor. If you’re looking for a healthier option, you could use applesauce or unsweetened yogurt in place of oil.
How Do You Properly Mix the Ingredients for Muffins?
Mixing is key for fluffy muffins! Start by combining dry ingredients like flour and spices in one bowl. In another bowl, whisk wet ingredients together until smooth. This method helps avoid overmixing, which can make muffins tough.
- Gently fold the wet ingredients into the dry ingredients using a spatula. It’s okay if there are a few lumps; just make sure there are no dry spots. Overmixing is a common mistake!
- When adding in the pecans, fold them in gently so they are evenly distributed. This keeps the muffins fluffy.
How to Bake Pumpkin Pecan Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, divided
For the Optional Streusel Topping:
- 1/3 cup chopped pecans
- 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20 to 25 minutes to bake. You’ll spend a little time mixing the ingredients and pouring them into muffin tins, and then just let the oven do the work while you await the yummy smell!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease each cup with a little butter or cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is mixed well to distribute those lovely spices evenly!
3. Combine the Wet Ingredients:
In another medium bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and well-blended.
4. Combine Wet and Dry Ingredients:
Pour the pumpkin mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined. It’s okay if there are a few lumps—avoid overmixing to keep your muffins light and fluffy!
5. Add the Pecans:
Fold in 3/4 cup of the chopped pecans into the batter. This will give your muffins a wonderful crunch!
6. Fill the Muffin Cups:
Scoop the batter into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Prepare the Streusel Topping (optional):
If you want to add a sweet and crunchy topping, mix the remaining 1/4 cup of chopped pecans with brown sugar, flour, cinnamon, melted butter, and a pinch of salt in a small bowl until crumbly. Sprinkle this over each muffin.
8. Bake the Muffins:
Place the muffin pan in the oven and bake for 20 to 25 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
9. Cool and Serve:
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature, either plain or with a dab of butter!
Enjoy your delicious, moist pumpkin pecan muffins, perfect for any fall gathering or cozy afternoon treat! 🍂🥧
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree the pumpkin until smooth. Be aware that fresh pumpkin can be a bit wetter than canned, so you might need to adjust the flour slightly to account for the extra moisture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can place them in the fridge or freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap before freezing!
Can I Make These Muffins Ahead of Time?
Absolutely! You can make the muffin batter ahead and store it in the fridge for up to 24 hours before baking. Alternatively, you can bake the muffins in advance and reheat them in a microwave for a few seconds before serving. They’re still delicious warm!
What Can I Substitue for Pecans?
If you’re not a fan of pecans or have allergies, you can substitute them with walnuts, almonds, or even pumpkin seeds for an added crunch. Each nut will give a slightly different flavor, but they’ll still be yummy!